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

Kale Slaw

Kale is one of the most nutritious vegetables. Paired with Brussels sprouts and cranberries in our kidney-friendly Kale Slaw recipe, this dish is bound to make you feel great!

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

Ingredients

  • 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

Preparation

  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.

Renal and renal diabetic food choices

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

Carbohydrate choices

1

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

JaimeLynnCurtiss says:

3

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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