35 Garden-Fresh Side Dishes That Are Diabetic-Friendly

Read Time: 16 mins

35 Garden-Fresh Side Dishes That Are Diabetic-Friendly2/35 Cucumbers with Dill 11 Reviews Test Kitchen Approved Cucumbers with Dill Recipe photo by Taste of Home Total Time 15 min Servings 6 servings Go to Recipe From the Recipe Creator: Sprinkling cucumber slices with salt and letting them stand in a colander draws out excess water so they stay crisp when set on a barbecue buffet. Try them alongside any grilled entree. —Taste of Home Test Kitchen Nutrition Facts: 2/3 cup: 35 calories, 0 fat (0 saturated fat), 0 cholesterol, 480mg sodium, 8g carbohydrate (7g sugars, 1g fiber), 1g protein. Diabetic Exchanges:

1 vegetable, 1/2 starch

1 vegetable, 1/2 starch. 3/35 Ravishing Radish Salad 1 Review Test Kitchen Approved Taste of Home Total Time 30 min Servings 6 servings Go to Recipe From the Recipe Creator: Showcase radishes in all their glory with a fresh, crunchy salad. Herbs and fennel take it up another notch. —Maggie Ruddy, Altoona, Iowa Nutrition Facts: 2/3 cup: 177 calories, 15g fat (2g saturated fat), 0 cholesterol, 408mg sodium, 10g carbohydrate (7g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 3 fat, 1 vegetable. 4/35 Herby Pea Salad 1 Review Test Kitchen Approved DAN ROBERTS FOR TASTE OF HOME Total Time 30

Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 starch

min Servings 8 servings Go to Recipe From the Recipe Creator: We love spring vegetables. One Mother’s Day, I came up with this flavorful green salad that everyone enjoyed. You could increase the dressing and mix in some cooked small pasta, like acini de pepe, to make it a more robust salad. —Ann Sheehy, Lawrence, Massachusetts Nutrition Facts: 3/4 cup: 129 calories, 7g fat (1g saturated fat), 0 cholesterol, 353mg sodium, 13g carbohydrate (6g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 starch. 5/35 Cucumber Coleslaw 4 Reviews Test Kitchen Approved MARK DERSE FOR TASTE OF

It’s a nice way to round out a brunch or picnic

HOME Total Time 30 min Servings 8 servings Go to Recipe From the Recipe Creator: I created this cucumber coleslaw recipe so I could use a julienne peeler I received as a gift. I had leftover sparkling wine, so I thought I’d try to use it over julienned cucumbers to make this refreshing slaw. It’s a nice way to round out a brunch or picnic. —Merry Graham, Newhall, California Nutrition Facts: 3/4 cup: 178 calories, 12g fat (2g saturated fat), 0 cholesterol, 227mg sodium, 16g carbohydrate (11g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 2 fat, 1 vegetable, 1/2 starch.

Nature’s candy abounds in the berry-filled salad

6/35 Four-Berry Spinach Salad 4 Reviews Test Kitchen Approved Mark Derse For Taste of Home Total Time 15 min Servings 4 servings Go to Recipe From the Recipe Creator: Nature’s candy abounds in the berry-filled salad. The slightly tart dressing contrasts deliciously with the sweet in-season fruit. —Betty Lise Anderson, Gahanna, Ohio Nutrition Facts: 1-1/4 cups: 89 calories, 5g fat (0 saturated fat), 0 cholesterol, 25mg sodium, 12g carbohydrate (6g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 fruit. 7/35 Easy Tomato Avocado Salad 4 Reviews Test Kitchen Approved Taste of Home Total Time 20 min

It’s a nice change from a lettuce salad, plus it’s quick to make

Servings 2 servings Go to Recipe From the Recipe Creator: I came up with this recipe one day when avocados were on sale at the market. It’s a nice change from a lettuce salad, plus it’s quick to make. Nutrition Facts: 1 cup: 173 calories, 15g fat (2g saturated fat), 0 cholesterol, 163mg sodium, 11g carbohydrate (3g sugars, 5g fiber), 3g protein. Diabetic Exchanges: 3 fat, 1 vegetable. 8/35 Asian Cucumber Salad 2 Reviews Test Kitchen Approved Asian Cucumber Salad Recipe photo by Taste of Home Total Time 15 min Servings 2 servings Go to Recipe From the Recipe Creator:

Diabetic Exchanges: 1 vegetable

This colorful Asian cucumber salad makes a simple, cool side dish when we have stir-fry for dinner. —Tari Ambler, Shorewood, Illinois Nutrition Facts: 3/4 cup: 34 calories, 1g fat (0 saturated fat), 0 cholesterol, 101mg sodium, 7g carbohydrate (4g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable. 9/35 Squash Ribbons 3 Reviews Squash Ribbons Recipe photo by Taste of Home Total Time 15 min Servings 2 servings Go to Recipe From the Recipe Creator: Steamed and well seasoned, these pretty vegetable ribbons will dress up your dinner plate. The strips of yellow summer squash and zucchini are easy to

cut using a vegetable peeler or cheese slicer

cut using a vegetable peeler or cheese slicer. Nutrition Facts: 3/4 cup: 80 calories, 6g fat (4g saturated fat), 15mg cholesterol, 206mg sodium, 5g carbohydrate (4g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable. 10/35 Sweet-Sour Red Cabbage 6 Reviews Sweet-Sour Red Cabbage Recipe photo by Taste of Home Total Time 25 min Servings 2 servings Go to Recipe From the Recipe Creator: The first time I bought a red cabbage, I didn’t quite know what to do with it. After some experimenting, I came up with this recipe that’s now my fall comfort food. As a

Diabetic Exchanges: 1 vegetable, 1/2 starch

side, it’s compatible with a variety of meat entrees, but I especially like it with pork roast or chops.—Karen Gorman, Gunnison, Colorado Nutrition Facts: 1 serving: 60 calories, 0 fat (0 saturated fat), 0 cholesterol, 12mg sodium, 15g carbohydrate (12g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch. 11/35 Roasted Beets with Orange Gremolata and Goat Cheese Test Kitchen Approved Roasted Beets with Orange Gremolata and Goat Cheese Recipe photo by Taste of Home Total Time 1 hour 20 min Servings 12 servings Go to Recipe From the Recipe Creator: My grandma always grew beets then pickled

or canned them, but I prefer to prepare them differently

or canned them, but I prefer to prepare them differently. I love these roasted beets in the winter but they can be enjoyed all year with the addition of fresh herbs and tangy goat cheese. —Courtney Archibeque, Greeley, Colorado Nutrition Facts: 3/4 cup: 49 calories, 1g fat (0 saturated fat), 2mg cholesterol, 157mg sodium, 9g carbohydrate (6g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable. 12/35 Quinoa Salad 5 Reviews Test Kitchen Approved TASTE OF HOME Total Time 30 min Servings 6 cups Go to Recipe From the Recipe Creator: Toasting the grain before it simmers isn’t essential, but

it does add a pleasant nuttiness to the flavor of this vegan quinoa salad

it does add a pleasant nuttiness to the flavor of this vegan quinoa salad. Mix and match whatever fresh herbs and veggies you have on hand. —Taste of Home Test Kitchen, Milwaukee, Wisconsin Nutrition Facts: 3/4 cup: 227 calories, 12g fat (2g saturated fat), 0 cholesterol, 449mg sodium, 25g carbohydrate (3g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch. 13/35 Cucumber Tomato Salad with Italian Dressing 16 Reviews Test Kitchen Approved Orly Catz for Taste of Home Total Time 10 min Servings 4 servings Go to Recipe From the Recipe Creator: This yummy medley of vegetables is

Diabetic Exchanges: 1 vegetable, 1 fat

a cool complement to zesty dishes like my fish, and also barbecued meats and poultry. —Florine Bruns, Fredericksburg, Texas Nutrition Facts: 1/2 cup: 93 calories, 6g fat (1g saturated fat), 0 cholesterol, 257mg sodium, 9g carbohydrate (6g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat. 14/35 Asian Snow Pea Toss Test Kitchen Approved Asian Snow Pea Toss Recipe photo by Taste of Home Total Time 20 min Servings 12 servings Go to Recipe From the Recipe Creator: My love for Asian flavors sparked the idea for this easy, healthy side dish. I use just-picked peas from our

garden and serve the salad with grilled chicken

garden and serve the salad with grilled chicken. — Mary Ann Dell, Phoenixville, Pennsylvania Nutrition Facts: 3/4 cup: 148 calories, 4g fat (1g saturated fat), 0 cholesterol, 304mg sodium, 22g carbohydrate (13g sugars, 4g fiber), 6g protein. Diabetic Exchanges: 1 starch, 1 lean meat. 15/35 Spicy Coleslaw 5 Reviews Test Kitchen Approved Total Time 20 min Servings 8 servings Go to Recipe From the Recipe Creator: There are never any leftovers when I make this dish for a picnic, barbecue or any social gathering. —Priscilla Gilbert, Indian Harbour Beach, Florida Nutrition Facts: 3/4 cup: 34 calories, 1g fat (0 saturated

Diabetic Exchanges: 1 vegetable

fat), 0 cholesterol, 158mg sodium, 5g carbohydrate (3g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable. 16/35 Zucchini in Dill Cream Sauce 2 Reviews Contest Winner Test Kitchen Approved Zucchini in Dill Cream Sauce Recipe photo by Taste of Home Total Time 30 min Servings 8 servings Go to Recipe From the Recipe Creator: My husband and I were dairy farmers until we retired, so I always use fresh, real dairy products in my recipes. This creamy sauce combines all our favorite foods! —Josephine Vanden Heuvel, Hart, Michigan Nutrition Facts: 3/4 cup: 71 calories, 5g fat (3g saturated fat),

Diabetic Exchanges: 1 vegetable, 1 fat

9mg cholesterol, 434mg sodium, 7g carbohydrate (4g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat. 17/35 Carrots and Snow Peas 2 Reviews Test Kitchen Approved Total Time 25 min Servings 4 servings Go to Recipe From the Recipe Creator: This is without question my favorite side dish, both for flavor and ease of preparation. Sherry adds an amazing spark to the vegetables. —Cheryl Donnely, Arvada, Colorado Nutrition Facts: 3/4 cup: 129 calories, 6g fat (4g saturated fat), 15mg cholesterol, 231mg sodium, 15g carbohydrate (7g sugars, 5g fiber), 4g protein. Diabetic Exchanges: 2 vegetable, 1 fat. 18/35 Veggie-Stuffed

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