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.

Makes:4-5 servings

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

Ingredients

• 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)

Directions

1. Mix all ingredients together and eat immediately or put in plastic container (covered) and store in the refrigerator to eat later.