Steak, chicken and fish – all nice ingredients by themselves, but all the more nicer when accompanied by a delicious side dish!
Side dishes are what will keep you on the straight and narrow on a low-carb diet as they prevent boredom. Sure, a lovely piece of steak accompanied by salad can be nice, but second time round it’s even better with home-made coleslaw. Strips of lamb fried with cumin and served with spiced onions are fantastic and roast chicken paired with cheesy leeks is unbelievably delicious.
Here are three super sides to be going on with.
- 200g white cabbage
- 2 medium-sized carrots, peeled
- Two spring onions
- 1 tbsp garlic chives
- 3-4 tbsp mayonnaise
Finely slice the cabbage, and grate the carrots. Chop the spring onion and mix all the vegetables with the garlic chives. Add in the mayonnaise and allow to sit for 10 minutes to allow the flavours to mix.
Carbs: total about 32g, with about 8g fibre
Spiced Onions with Sumac
1 large white onion
- 1tbsp sumac
- 1tbsp white wine vinegar
- 1tbsp finely chopped parsley
- 1tsp sea salt
Peel the onion and cut it in half. Finely slice into half-moons. Mix with the salt, sumac, vinegar and parsley with the onions and leave to sit for 20 minutes. (This softens the onions and takes away that strong, bitter taste you get from raw onions.)
Carbs total: about 18g, with about 3g fibre
- 800g leeks
- 2 slices garlic
- 25g butter
- Olive oil
- 1tbsp fresh thyme
- 100g cheddar cheese, grated
- 200ml double cream
- Salt and freshly-ground pepper
- Grated nutmeg
Take off the leeks’ outer leaves, split down the middle without cutting all the way through and wash. Dry well and slice into rings.
Melt the butter in a saucepan with the oil. Fry the leeks with the garlic and thyme for five minutes until softened. Season with salt and pepper.
Add three-quarters of the cheese to the double cream and mix well. Add the grated nutmeg.
Place the leeks in a shallow, oven-proof dish and pour over the cream and cheese mix. Top with the rest of the grated cheese and add some more black pepper.
Cook for 20 minutes at 200 degrees C.
Carbs per serving: 18g, with 2.5g fibre
For more delicious low-carb recipes and menu plans, see The Diabetes Diet by Dr Katharine Morrison and Emma Baird.