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    1. About Kidney Disease
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      1. About Kidney Disease
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      1. Home
      2. Recipes & Nutrition
      3. Recipes
      4. Vinegary Coleslaw

      Vinegary Coleslaw

      Low Sodium Low Potassium Low Phosphorus Low Protein Vegan Vegetarian Diabetes-Friendly Heart Healthy Dairy-Free Egg-Free No Shellfish Nut-Free Gluten-Free American Dinner Lunch Salad

      Vinegary Coleslaw

      Low Sodium Low Potassium Low Phosphorus Low Protein Vegan Vegetarian Diabetes-Friendly Heart Healthy Dairy-Free Egg-Free No Shellfish Nut-Free Gluten-Free American Dinner Lunch Salad
      2 servings, about 1 cup each
      Prep time: 10 minutes
      Total time: 10 minutes

      Description

      Forget mayonnaise-laden coleslaw. The bright, clean flavors in this version go well with everything from tacos to barbecue.

      Directions

      1. Whisk vinegar, oil, sugar, mustard, celery seed and salt in a medium bowl. Add cabbage, carrot and onion and toss to coat.
      © Meredith Operations Corporation. All rights reserved. Used with permission.

      Nutrition Per Serving

      • Calories104 cal
      • Total Fat7.2 g
      • Saturated Fat0.6 g
      • Cholesterol0 mg
      • Sodium137 mg
      • Carbohydrate Total10 g
      • Protein1.2 g
      • Phosphorus30 mg
      • Potassium217 mg
      • Fiber2.5 g
      • Calcium37 mg
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      Ingredients

      • 2 tablespoons white-wine vinegar
      • 1 tablespoon canola oil
      • 1 teaspoon sugar
      • 1 teaspoon Dijon mustard
      • Pinch of celery seed
      • Pinch of salt
      • 1½ cups shredded cabbage
      • 1 carrot, peeled and grated
      • ¼ cup slivered red onion

      Ingredients

      • 2 tablespoons white-wine vinegar
      • 1 tablespoon canola oil
      • 1 teaspoon sugar
      • 1 teaspoon Dijon mustard
      • Pinch of celery seed
      • Pinch of salt
      • 1½ cups shredded cabbage
      • 1 carrot, peeled and grated
      • ¼ cup slivered red onion
      • 2 tablespoons white-wine vinegar
      • 1 tablespoon canola oil
      • 1 teaspoon sugar
      • 1 teaspoon Dijon mustard
      • Pinch of celery seed
      • Pinch of salt
      • 1½ cups shredded cabbage
      • 1 carrot, peeled and grated
      • ¼ cup slivered red onion

      Description

      Forget mayonnaise-laden coleslaw. The bright, clean flavors in this version go well with everything from tacos to barbecue.

      Directions

      1. Whisk vinegar, oil, sugar, mustard, celery seed and salt in a medium bowl. Add cabbage, carrot and onion and toss to coat.
      © Meredith Operations Corporation. All rights reserved. Used with permission.
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