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: 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

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