Portions:
8

Serving Size:
3/4 cup

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

Ingredients

  • 4 cups red cabbage
  • 2 garlic cloves
  • 1 cup red kidney beans, unsalted
  • 1 cup whole corn kernels, unsalted
  • 1/2 cup fresh cilantro
  • 4 tablespoons balsamic vinegar
  • 2 tablespoons sesame oil 

Preparation

  1. Thinly slice or shred cabbage.
  2. Place red kidney beans and corn in a strainer and rinse under running water for 1 minute; drain.
  3. Place cabbage, beans and corn in a bowl.
  4. Mince garlic. In a small jar with a lid, combine garlic, balsamic vinegar and sesame oil. Shake to mix ingredients, then toss with vegetable mixture. Garnish with cilantro.

Helpful hints

  • Leftover salad keeps for several days in the refrigerator.
  • Beans may be limited in your meal plan due to higher potassium content. Check with your dietitian to see if this recipe fits into your plan if you are on a low potassium diet.

Nutrients per serving

Calories 108

Protein 3 g

Carbohydrates 15 g

Fat 4 g

Cholesterol 0 mg

Sodium 56 mg

Potassium 260 mg

Phosphorus 66 mg

Calcium 35 mg

Fiber 3.2 g

Renal and renal diabetic food choices

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

Carbohydrate choices

1

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