Kale Slaw

Diet types:
  • CKD non-dialysis
  • Dialysis
  • Diabetes

Recipe created exclusively for DaVita.com by DaVita dietitian Sara from California.

Portions: 6

Serving size: 1/2 cup


  • 1/2 bunch fresh kale
  • 2 tablespoons shallots
  • 6 medium Brussels sprouts
  • 1/3 cups 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


  1. Remove kale from stalks and finely chop. Measure 3 cups for slaw. Chop shallots.
  2. Shred Brussels sprouts and measure 2 cups.
  3. In a medium bowl combine kale, Brussels sprouts, cranberries and shallots.
  4. In a small bowl combine olive oil, vinegar, honey, Mrs. Dash seasoning blend, mustard and pepper. Pour over vegetables and mix.
  5. Refrigerate for 30 minutes before serving.

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

Renal and renal diabetic food choices

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

Carbohydrate choices


Helpful hints

  • Kale slaw keeps in the refrigerator for 5 days.
  • For a variation, heat the slaw and stir-fry for a hot dish.

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What's everyone saying?

1 Comment | Average User Rating:
Kale Slaw

Has anyone tried this? Did you use yellow mustard, Dijon mustard, or dry mustard? Dietitian comment: I used prepared yellow mustard-it's usually lower in sodium compared to Dijon mustard. The main purpose of the mustard is to bind the oli and vinegar together.

Mar. 28, 2013, 6:32 AM - Inappropriate review?

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