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Salads and salad dressings

Cabbage Salad

Recipe submitted by DaVita dietitian Nilima from California.

Portions:      8

Serving size: 3/4 cup

Ingredients

• 4 tablespoons canola oil
• 2 teaspoons mustard seeds
• 5 cups green cabbage, julienne cut
• 3 cups red cabbage, julienne cut
• 3/4 cup carrots, julienne cut
• 1 cup English cucumbers, julienne cut
• 2 teaspoons freshly squeezed lemon juice
• 1/4 teaspoon salt
• 12 red grapes, cut in half
• 5 cilantro sprigs, finely chopped

Preparation

1. Cut all vegetables into thin julienne slices and set aside.
2. Heat a large pot over medium-high heat. Add the oil and mustard seeds.
3. Wait until the mustard seeds crackle, and then add green and red cabbage.
4. Once cabbage starts to wilt (approximately 2 minutes), add carrots and cucumbers.
5. Mix all vegetables together in the pot, and remove from heat after 1 minute. Season with lemon juice and salt.
6. Garnish with red grapes and cilantro. Cover and refrigerate until ready to serve.

Nutrients per serving

Calories: 99

Protein: 1 g

Carbohydrate: 8 g

Fat: 7 g

Cholesterol: 0 mg

Sodium: 86 mg

Potassium: 248 mg

Phosphorus: 34 mg

Calcium: 42 mg

Fiber: 2.1 g

Renal and Renal Diabetic Food Choices

• 1-1/2 vegetable, medium potassium
• 1-1/2 fat

Carbohydrate Choices

• 1/2

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