• 1 pound carrots (about 7), peeled and thinly sliced
  • 1/2 cup finely chopped red or Spanish onion
  • 1-1/2 tablespoons canola or corn oil
  • 1 tablespoon sherry or champagne vinegar
  • 1 tablespoon chopped fresh dill, or 1 teaspoon dried dill weed
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper


  1. Cook the carrots in boiling water or in a steamer until crisp-tender, about 4 minutes. Rinse with cold water; drain.
  2. Combine the carrots and onion in a medium bowl.
  3. Combine the oil, vinegar, dill, sugar, salt and pepper in a small bowl; mix well. Toss with carrot mixture. Chill before serving.


Contains 3g dietary fiber and 5g sugars.

Recipe Yield: Makes: 3 cups (6 servings)

Nutritional Information Per Serving:

Calories: 73
Fat: 4 grams
Sodium: 246 milligrams
Protein: 1 grams
Carbohydrates: 10 grams

Diabetic Exchanges

2 Vegetable, 1/2 Fat

Book Title: The New Family Cookbook For People with Diabetes