During my training to become a Registered Dietitian, I completed my internship and worked part time with the Women, Infants, and Children (WIC) program in Los Angeles County, CA.
As an intern, I helped to fill in at many clinics in the greater LA area and counseled mothers on the importance of nutrition during pregnancy, lactation, and healthy eating for children ages one through five.
One of the more memorable clinics that I worked in was right in the heart of Los Angeles where most of our clients were Hispanic. My coworkers at this clinic were of Mexican and Central American descent and they helped me with my Spanish speaking skills and shared their regional cuisine with me. Homemade Papusas from El Salvador, tostadas and tamales from Mexico- I ate some of the most amazing food during my time working there!
Lunch breaks were always a communal event where everyone contributed, and this cabbage slaw recipe was a mainstay side for many of the dishes that were prepared and shared. It was always a collaborative effort from a couple of my coworkers to spend their morning break preparing the slaw as it tastes best when it sits for a couple of hours.
This side dish is a wonderful accompaniment to many of these regional dishes because of its fresh and crunchy texture and the cool tangy flavor complements the spice that is often used in Mexican and Central American dishes.
15 years later and I continue to keep this slaw in my rotation of side dishes, my family especially enjoys pairing this with tacos and enchiladas.
Benefits of Cabbage
This side dish provides many benefits from a nutritional standpoint, carrots are a great source of Beta Carotene and Cabbage is an excellent source of Vitamin C. Both cabbage and carrots are lower potassium vegetables and can be enjoyed even for those that need to limit potassium.
Cabbage is a great source of fiber which helps nourish healthy gut bacteria, improves digestion, and can lower cholesterol and blood sugar levels as well promote a healthy weight.
Red cabbage also contains Anthocyanin- a type of flavonoid in plants that provides the beautiful purple, red, or blue pigment. A few other anthocyanins containing fruits and vegetables are blueberries, eggplant, and blackberries. Flavonoids, like many other properties in plants, have antioxidant and anti-inflammatory properties and research has been shown to be beneficial in the prevention of many diseases.
You can always add different vegetables into this slaw to ramp up your vegetable intake or swap for something you have on hand, sliced bell peppers work well in this dish!
If you are not a fan of cilantro you can always use chopped green onions for a nice flavor booster.However, you choose to serve this up, add this delicious side dish to your menu this week!
Cabbage Slaw - a Kidney friendly twist to an American Classic
The beloved American Classic turned kidney friendly. This side dish is a wonderful accompaniment to many of these regional dishes because of its fresh and crunchy texture and the cool tangy flavor compliments the spice that is often used in Mexican and central American dishes. A Kidney Disease Diet friendly recipe that will be a hit at every get-together.
If you’re looking for more ways to make your nutrition plan out-of-this-world make sure and book a nutrition strategy call with one of our expert dietitians. Our dietitians are incredible at helping you make a plan so you can delay or even stop the progression of kidney disease.
High in vitamin K, vitamin C and fiber, cabbage is also a good source of vitamin B6 and folic acid. Low in potassium and low in cost, it's an affordable addition to the kidney diet. Raw cabbage makes a great addition to the dialysis diet as coleslaw or a topping for fish tacos.
Cabbage. Cabbage is a leafy vegetable that may be beneficial for people with CKD. It is relatively low in potassium and very low in sodium, yet it also contains many helpful compounds and vitamins.
It's packed with vitamins A and B, which are essential for cell growth and overall health. Additionally, cabbage contains alkaline elements that aid in blood purification, helping to maintain kidney function and reduce creatinine levels.
After two hours, harmful bacteria can start to grow. Even if the coleslaw was stored in the refrigerator prior to serving, it could quickly dip into what food safety rules call the "Danger Zone" after being set out.
*If you are on dialysis or need to limit your potassium or phosphorus, hummus is not a good choice as beans and peas may be high in both potassium and phosphorus. Avocados are also not recommended, as they are high in potassium.
Most people with chronic kidney disease need between 60-70 grams of protein a day, which is the amount in about 7 ounces of meat or 10 large eggs. Individual protein needs will vary based on overall calories needs, activity level, and kidney function.
Eggs are a good source of animal protein and phosphorus, which you may need to limit in CKD. Ask your kidney dietitian how many eggs are safe to eat. Eggs are low in sodium and potassium which may be helpful.
If you have kidney disease, you may need to limit your intake of fruits high in potassium, including apricots, bananas, cantaloupes, and dates. Dried fruits are also often high in potassium and carbohydrates, which can increase blood sugar levels if consumed in large amounts (14).
Whilst all fluid counts towards your fluid intake, water is one of the healthiest choices when it comes to maintaining kidney health. Sip water little and often.
Consuming large quantities of salt: Diets high in sodium increase blood pressure levels. High blood pressure damages the kidneys over time, and is a leading cause of kidney failure.
Diabetes is the most common cause of kidney disease. Both type 1 and type 2 diabetes. But also heart disease and obesity can contribute to the damage that causes kidneys to fail. Urinary tract issues and inflammation in different parts of the kidney can also lead to long-term functional decline.
When buying coleslaw, check the ingredients and make sure it doesn't contain too much salt. It's advised that adults should consume no more than 6g of salt a day (2.4g sodium) a day. Some shop-bought coleslaws contain up to a quarter of the recommended daily allowance in just 2 tbsp (100g).
If possible, make meat sandwiches from low-sodium, fresh-cooked meats such as chicken, turkey breast, roast beef, pork or fish in 2 to 3 ounce portions. Egg salad or fried egg sandwiches are good low-sodium, high-protein choices.
Foods you should avoid are: certain salt substitutes, trans-fats, processed meats, butter, mayonnaise, high fat dressings, caffeine, fruit punch, alkaline water and bottled ice teas.
Introduction: My name is Gregorio Kreiger, I am a tender, brainy, enthusiastic, combative, agreeable, gentle, gentle person who loves writing and wants to share my knowledge and understanding with you.
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