Nutrients per serving

  • Calories  141
  • Protein  1 g
  • Carbohydrates  5 g
  • Fat  13 g
  • Cholesterol  3 mg
  • Sodium  61 mg
  • Potassium  125 mg
  • Phosphorus  19 mg
  • Calcium  21 mg
  • Fiber  1.2 g

Mexican Coleslaw

A great way to stretch a main course even further is to pair it with a complimentary side. Mexican Coleslaw is an excellent addition, and LaBonte E. from California shares her special kidney-friendly recipe that serves eight. Shredded cabbage, carrots, bell peppers, olive oil and red wine vinegar make it super-crunchy-special!

Diet types:

  • CKD non-dialysis
  • Dialysis
  • Diabetes

Recipe submitted by DaVita renal dietitian LaBonte E. from California.

Portions: 8     Serving size: 1/2 cup


  • 10 ounces coleslaw mix
  • 1/4 cup green onions
  • 1 cup red bell pepper
  • 1/2 cup fresh cilantro
  • 1 tablespoon jalapeno pepper
  • 3 tablespoons extra virgin olive oil
  • 1/4 cup pineapple juice
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon black pepper
  • 1-1/2 teaspoons ground cumin
  • 1 tablespoon sugar
  • 2 tablespoons red wine vinegar
  • 1/3 cup mayonnaise 


  1. Chop green onions, bell pepper and cilantro. Seed and mince jalapeno pepper.
  2. In a large bowl combine coleslaw mix with the onion, bell pepper, jalapeno, and cilantro.
  3. In a medium bowl combine all remaining ingredients and mix well.
  4. Pour over cabbage mixture and toss well to combine.
  5. Cover and refrigerate at least 2 hours before serving.

Renal and renal diabetic food choices

  • 1 vegetable, low potassium
  • 2 fat

Carbohydrate choices


Helpful hints

  • Look for a package of coleslaw mix with shredded cabbage and carrots.
  • Make enough for leftovers. Mexican Coleslaw is even better the second day.
  • Adjust hot peppers to your taste.
  • Use low-fat mayonnaise to reduce fat to 6 grams per serving.

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2 Comments | Average User Rating:

Mexican Coleslaw

JeffinBR says:


I made a few tweaks but stuck with the basic recipe. First, I eliminated the mayo altogether. Next, I increased the sugar to 1/4 cup, the olive oil to 1/4 cup, and the vinegar to 1/4 cup. I also added 1/2 teaspoon of chili powder and 1/2 teaspoon of black pepper for just a little extra kick and whirled it up in a food processor. Make a day ahead if possible to let the oil dressing permeate the cabbage. Tasty!

Nov. 30, 2012, 11:37 AM - Inappropriate review?

Mexican Coleslaw

Nancy NH says:


Very easy - and a different kind of taste. I prepared it with pineapple juice and no cumin. Have used it on other types of slaw, too.

Nov. 07, 2010, 12:15 PM - Inappropriate review?

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