Recipe: Marylin's Low Sodium Coleslaw
Eating kidney-healthy doesn’t mean you have to give up your favorite comfort foods. It does mean watching your sodium intake – dialysis patients have to limit their intake to less than 2,000 mg a day (which is less than a teaspoon worth of salt). Here’s a yummy recipe from a dialysis patient for a simple, low sodium coleslaw that’ll fool anybody.
Calories: 45; Cholesterol: 2 mg; Carbohydrates: 4.3 g; Potassium: 75 mg; Total Fat: 2.5 g; Sodium: 63 mg; Protein: 0.6 g
Source: patient recipe
- 3-4 cups shredded cabbage
- 3 baby carrots, shredded (or 1 regular carrot, shredded)
- 1/4 tsp. pepper
- 1/4 tsp. ground fennel or celery seed
- 3 tablespoons rice vinegar
- 3 tablespoons mayo
- 1.5 packets Sweet and Low (or other 0 cal. sweetener)
- Mix all ingredients together and eat immediately or put in plastic container (covered) and store in the refrigerator to eat later.