Kale Slaw

Portions:
6

Serving Size:
1/2 cup

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

Ingredients

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

Helpful hints

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

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

1

Download Free Kidney-Friendly Cookbooks

Get instant access to recipes and kidney diet tips from DaVita dietitians.

GET MY FREE COOKBOOKS

791,000+ Downloads So Far!

Kidney Diet Tips Blog

Recipes, tips and news for people on a kidney diet.

More Recipes

More Recipes

8 SERVINGS

4 SERVINGS

6 SERVINGS

6 SERVINGS

4 SERVINGS

2 SERVINGS

6 SERVINGS

6 SERVINGS

4 SERVINGS

Write a Comment

Tell Us What You Think

Note: Your username will be displayed for reviews.

All comments will be approved by a DaVita teammate and generally will be posted if they are on-topic and not abusive.

Comments()