This Kale & Citrus slaw is keto-friendly, bursting with flavor, and super easy to prepare. Need another reason to try this delicious salad? It stores well in the fridge making it a perfect summer recipe to incorporate into your meal prep routine!

The key to success for a plant-focused ketogenic diet (PFKD):

Meal planning and prep is a key element to successfully following a Plant-Focused Ketogenic Diet (PFKD). That doesn’t have to translate into complicated or difficult. Buy your ingredients pre-chopped and bagged to make it even easier. On a busy week, we used a bag of slaw mix, pre-shredded kale, and carrots. Talk about easy!

A few of our favorite tips and tricks to make adding more veggies to meals easier!

A ketogenic renal nutrition approach for Polycystic Kidney Disease

If you have PKD and want to find out more about how this diet may help, join the PKD nutrition Facebook group. If you are not a Facebook member or are looking for more one-on-one support consider scheduling a consultation with one of our expert Renal Dietitians.

Make Ahead Kale & Citrus Salad Slaw

A make ahead slaw that is full of flavor and fat, perfect for the plant-focused ketogenic diet!

Recipe developed by Diana Bruen, MS, RD.

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Course: Main, Salad, Side Dish, Vegetables

Cuisine: American

Keyword: Keto, Low Calorie, Low Carb, Low Phosphorus, Low Protein, Low Sodium, Plant-Based

Diet Type: CKD, PKD, VLPD

Servings: 4 servings

Calories: 370kcal

Author: Diana Bruen, MS, RD

Ingredients

• 1/4 cup lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon monk fruit sweetener
• 1/3 cup extra virgin olive oil
• 1/4 teaspoon seal salt
• 1/4 teaspoon black pepper
• 2 carrots shredded (1/2 cup)
• 5 cups shredded green cabbage from 1 medium head
• 5 cups kale leaves 1 large bunch, finely chopped
• 1/2 cup sunflower seeds
• 2 tablespoons hemp seeds

Instructions

• In a small bowl, whisk the lemon juice, Dijon mustard, monk fruit sweetener, salt, pepper, and olive oil together.
• After removing and discarding the outside leaves, shred the cabbage.
• Using a large bowl, mix the dressing, cabbage, and kale together. Divide between 4 plates or storage containers. Top each with 2 tablespoons sunflower seeds and 1/2 tablespoon hemp hearts.

Notes

Easy prep: Use pre-shredded green cabbage.

Oxalate estimate: 13 mg per serving. Estimate calculated using Harvard's published oxalate list.

Lower Protein: Skip the hemp seeds, this reduces the protein to 3 grams and estimated oxalate load to 8 mg per serving.

You may have heard that nuts, beans, and whole grains are not a great choice for a kidney-friendly diet because they are high in phosphorus.  Wondering why we include them in many of our recipes?  We include beans, nuts, and whole grains because only about 40% of phosphorus found in these plant foods are absorbed by humans. This makes them a good fit for most people's diets! If you have questions about adding these foods to your diet, please reach out to your dietitian.

Nutrition

Calories: 370kcal | Carbohydrates: 17g | Protein: 10g | Fat: 32g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Sodium: 270mg | Potassium: 669mg | Fiber: 8g | Sugar: 6g | Vitamin A: 13599IU | Vitamin C: 118mg | Calcium: 285mg | Iron: 4mg | Phosphorus: 280mg

Tried this recipe?Mention @KNI_Care or tag #KNIrecipes!

_{ALL information you read on KidneyRD.com is purely for informational and educational purposes. Information is not intended to treat, cure, or prevent any disease.}