27 Apr Kidney-healthy Cole Slaw
Yield: 12 servings
Ginger – 1/2” piece, peeled, grated
2 Tbsp. lime juice (from about 1 lime)
1 Tbsp. citrus vinegar or white wine vinegar
1 1/2 Tbsp. sugar
1/2 tsp ground coriander
1/2 tsp. Toasted Cumin — or regular cumin
1/8 tsp. cayenne pepper
1 tsp. kosher salt
1/2 tsp pepper
18 scallions, thinly sliced
1 jalapeño (seeded and deveined for less heat), finely chopped, optional
1 pt. halved cherry or grape tomatoes (LEAVE OUT FOR LOW POTASSIUM)
1/2 cup chopped fresh cilantro
2 Tbsp. finely chopped fresh mint leaves
1 head green cabbage, halved, cored, finely sliced
1/2 cup roasted, chopped peanuts (LEAVE OUT FOR LOW POTASSIUM)
1. Whisk the ginger, lime juice, vinegar, sugar, chaat masala, toasted cumin, cayenne pepper, salt, and cracked pepper together in a large bowl. Add the scallions, jalapeños, tomatoes, cilantro, and mint leaves and toss to combine.
2. Add the cabbage and toss with your hands, making sure to coat it thoroughly with the other ingredients.
3. Sprinkle with the peanuts and serve immediately, or cover with plastic wrap and refrigerate for up to 4 hours, sprinkling with the peanuts just before serving.
Source: Suvir Saran
Nutrition Information (per serving):
Calories: 80 ⁄ Protein: 3 g ⁄ Carbohydrate: 11 g ⁄ Fiber: 3 g
Saturated fat: 0.5 g ⁄ Polyunsaturated fat: 1 g ⁄ Monounsaturated fat: 1.5 g
Trans fat: 0 g ⁄ Cholesterol: 0 mg ⁄ Sodium: 180 mg / Potassium: 304 mg
*This recipe meets all HKHL Recipe Nutrition Goals for a side dish.