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Newark Slaw

Newark Slaw

January 20, 2015 at 1:15 PM

The term "coleslaw" arose in the 18th century as an anglicisation of the Dutch term "koolsla" or "koolsalade" meaning "cabbage salad."  Making this side jazzes up just about any chicken or barbecue dish, however watch your portion size to keep your potassium level in check.

Newark-Slaw.jpg

Ingredients

1 beet, raw (~2” across)

1/2 medium carrot, raw

1 small stalk celery, raw (~5” long)

2 cups chopped green cabbage, raw

2 tablespoons grapefruit juice

1 tablespoon olive oil

1 tablespoon red wine vinegar

1/4 cup fresh cilantro

1/4 cup fresh mint

1/4 cup fresh parsley

1 tablespoon ground black pepper

1 clove garlic, raw

Preparation

1. Clean and peel all vegetables and cut them into thin slices resembling a long matchstick. Clean and shred the raw cabbage.

2. Combine grapefruit juice, olive oil and vinegar in a small dish and stir vigorously until combined. Add fresh ground black pepper according to taste.

3. Cut and finely chop cilantro and fresh mint leaves.

4. Combine all ingredients together and mix thoroughly until dressing covers all vegetables. Place in refrigerator and let stand for one hour before serving.

5. To avoid excess potassium, please measure your servings carefully. This recipe makes eight portions.

 

Nutritional Information (1/8 of recipe)

Calories ...............................................33

Carbohydrates .....................................4 g

Protein ...............................................1 g

Fat ....................................................2 g

Sodium ...........................................18 mg

Potassium ......................................127 mg

Phosphorus ......................................16 mg

Recipe from Avi Altman at Kidney Life Dialysis Center



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