A delicious and colorful alternative to traditional leafy greens and it’s kidney-friendly. This Salad is a summer backyard party favorite and a refreshing side dish for any occasion.
Servings: 12
Serving Size: 1/2 cup
Ingredients
3 cups shredded cabbage
1 cup shredded carrots
1 cup chopped red onion
1 medium cucumber, sliced thin
1/4 cup vinegar
2 tablespoons lemon juice
1/2 cup sugar
1/4 cup oil
1/2 teaspoon black pepper
Directions
1. Mix together vinegar, lemon juice, sugar, oil and black pepper. Set aside.
2. In a large bowl, mix together shredded cabbage, shredded carrots, chopped red onion and cucumber slices.
3. Pour dressing over salad.
Nutrient Information
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Approximate analysis per 1/2 cup serving: |
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Calories: |
90 kcals |
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Sodium: |
11 mg |
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Protein: |
1 grams |
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Potassium: |
162 mg |
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Fat: |
5 grams |
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Calcium: |
20 mg |
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Carbohydrates: |
13 grams |
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Phosphorus: |
26 mg |
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Fiber: |
1 g |
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Cholesterol: |
0 mg |
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Recipe Disclaimer
Due to variations in ingredients, the nutritional analyses should be used as a guideline only.
A renal dietitian reviews all recipes, but we cannot assure that all values are accurate. Remember to consult a renal care provider with respect to any specific questions or concerns you may have regarding proper renal nutrition or before making any changes in your renal diet.
Web ID 557
