- CKD non-dialysis
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.
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
Renal and renal diabetic food choices
- 1-1/2 vegetable, medium potassium
- 1-1/2 fat
- Leftover salad lasts up to 1 week in the refrigerator.