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

Cabbage Salad

Say goodbye to super-sizing and hello to a super side—colorful Cabbage Salad. This tasty, kidney-friendly side dish will enhance your meal and tickle your taste buds.

Diet types:

  • CKD non-dialysis
  • Dialysis
  • Diabetes

Recipe submitted by DaVita dietitian Nilima from California.

Portions: 8     Serving size: 3/4 cup


  • 1/4 cup canola oil
  • 2 teaspoons mustard seeds
  • 5 cups green cabbage
  • 3 cups red cabbage
  • 3/4 cup carrots
  • 1 cup English cucumbers
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 12 red grapes
  • 5 cilantro sprigs


  1. Cut all vegetables into thin julienne slices. Cut grapes in half and finely chop cilantro. 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.

Renal and renal diabetic food choices

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

Carbohydrate choices


Helpful hints

  • Leftover salad lasts up to 1 week in the refrigerator.

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