Cabbage Salad


Serving Size:
3/4 cup

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein
  • Vegetarian


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


  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.

Helpful hints

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

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

Kidney and kidney diabetic food choices

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

Carbohydrate choices


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