Print 
Portions:
6
Serving
Size:
1/2 cup
- Diet
Types:
- CKD non-dialysis
- Diabetes
- Dialysis
- Lower Protein
- Vegetarian
Ingredients
- 1/2 bunch fresh kale
- 2 tablespoons shallots
- 6 medium Brussels sprouts
- 1/3 cup dried, sweetened cranberries
- 3 tablespoons olive oil
- 3 tablespoons cider vinegar
- 3 tablespoons honey
- 1 teaspoon Mrs. Dash® garlic & herb seasoning blend
- 1/2 teaspoon yellow mustard
- 1/8 teaspoon black pepper
Preparation
- Remove kale from stalks and finely chop. Measure 3 cups for slaw. Chop shallots.
- Shred Brussels sprouts and measure 2 cups.
- In a medium bowl, combine kale, Brussels sprouts, cranberries and shallots.
- In a small bowl, combine olive oil, vinegar, honey, Mrs. Dash seasoning blend, mustard and pepper. Pour over vegetables and mix.
- Refrigerate for 30 minutes before serving.
Helpful hints
- Kale slaw keeps in the refrigerator for 5 days.
- For a variation, heat the slaw and stir-fry for a hot dish.
Submitted by: Recipe created exclusively for ²ÝÝ®ÊÓƵ.com by ²ÝÝ®ÊÓƵ dietitian Sara from California.
Nutrients per serving
Calories 143
Protein 2 g
Carbohydrates 18 g
Fat 7 g
Cholesterol 0 mg
Sodium 29 mg
Potassium 245 mg
Phosphorus 38 mg
Calcium 46 mg
Fiber 2.0 g
Kidney and kidney diabetic food choices
- 1 vegetable, medium potassium
- 1-1/2 fat
- 1/2 high calorie
Carbohydrate choices
1
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