Print 
Portions:
8
Serving
Size:
3/4 cup
- Diet
Types:
- CKD non-dialysis
- Diabetes
- Dialysis
- Lower Protein
- Vegetarian
Ingredients
- 5 cups green cabbage
- 3 cups red cabbage
- 3/4 cup carrots
- 1 cup English cucumbers
- 12 red grapes
- 5 cilantro sprigs
- 1/4 cup canola oil
- 2 teaspoons mustard seeds
- 2 teaspoons lemon juice
- 1/4 teaspoon salt
Preparation
- Cut all vegetables into thin julienne slices. Cut grapes in half and finely chop cilantro. Set aside.
- Heat a large pot over medium-high heat. Add the oil and mustard seeds.
- Wait until the mustard seeds crackle, and then add green and red cabbage.
- Once cabbage starts to wilt (approximately 2 minutes), add carrots and cucumbers.
- Mix all vegetables together in the pot, and remove from heat after 1 minute. Season with lemon juice and salt.
- Garnish with red grapes and cilantro. Cover and refrigerate until ready to serve.
Helpful hints
- Leftover salad lasts up to 1 week in the refrigerator.
Submitted by: ²ÝÝ®ÊÓƵ dietitian Nilima from California.
Nutrients per serving
Calories 99
Protein 1 g
Carbohydrates 8 g
Fat 7 g
Cholesterol 0 mg
Sodium 86 mg
Potassium 248 mg
Phosphorus 34 mg
Calcium 42 mg
Fiber 2.1 g
Kidney and kidney diabetic food choices
- 1-1/2 vegetable, medium potassium
- 1-1/2 fat
Carbohydrate choices
1/2
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