No, this isn’t one of those sensationalist pieces about eyelash mites or the bugs that live in our spice cabinets.
It’s about CARBS.
Since the dawn of time (I checked, and this is an accurate figure), any reader of fitness and/or health magazines (especially those geared towards women) has been treated to articles about “hidden” fat and calories in the foods that we eat. But anyone outside the diabetic community (and many of us in it) may be clueless to how many foods are hiding carbs (usually, in the form of added sugar).
rant post was inspired by a dish I made recently. Panini’s, a Northeast Ohio institution, is well known for their overstuffed sandwiches. These don’t have hidden carbs – they are quite upfront and proud of the way they tuck teeny tiny pieces of cheese and meat betwixt the twin Glycemic Load Behemoths of bread and french fries (yep, on a sandwich. They are great). These sandwiches are delicious and fantastic (as long as you have a drum of extra insulin, my T1d friends). But my very favorite part is actually the coleslaw.
I don’t like “traditional” coleslaw all that much, as I’m not a big fan of creamy dressing. But at Panini’s, the slaw is dressed in a vinegar-and-oil concoction that is just about perfect. And, I assumed (until very recently) super low in carbohydrates. Right? Cabbage, a little onion, vinegar, oil? Totally negligible.
OR SO I THOUGHT.
I recently found a recipe for a very similar coleslaw online, and much to my dismay there was an ingredient I’d never even considered: sugar. And, with 6 Tablespoons in the recipe, and a recipe working out to be about 8 (generous, but let’s be real. We eat a lot of it) servings in my house… it’s about 11g of carbohydrate per serving. Plus at least 5+ for the coleslaw. I have played around with reducing the sugar… cutting it out entirely changes the taste too much. But I think it can certainly be decreased. Because there is something wrong with a bowl of cabbage having the same amount of carbohydrates as a slice of bread, no?
1 large head of green cabbage
1 large white onion
6 T. vegetable oil (not olive oil, it has too much of its own flavor)
4 T. sugar (progress!)
1/2 cup apple cider vinegar
salt & pepper to your preference
I begin my slicing the cabbage thin, either by hand or with a mandoline (my preference). Place the cabbage shreds into a colander and lightly sprinkle with salt. Leave it to sit for 1-2 hours and you’ll notice that a lot of the excess water will have come out (and you can squish the cabbage against the sides and bottom of your colander to release even more).
Slice the onions in a size similar to your cabbage shreds.
Combine the remaining ingredients (your dressing) in a jar. Shake, and mix with cabbage and onions in a large bowl. Chill for at least an hour or two before serving (several hours is best). Adding bread, turkey, cheese, and fries is very, very optional.