- CKD non-dialysis
- 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
Chop green onions, bell pepper and cilantro. Seed and mince jalapeno pepper.
In a large bowl combine coleslaw mix with the onion, bell pepper, jalapeno, and cilantro.
In a medium bowl combine all remaining ingredients and mix well.
Pour over cabbage mixture and toss well to combine.
Cover and refrigerate at least 2 hours before serving.
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
Renal and renal diabetic food choices
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.