Apple Walnut Coleslaw

Mathea Ford, RDN, LD, MBA

Course: Appetizer, Salad, Side Dish, Side Dishes

Cuisine: American

Diet: Diabetic, Low Fat, Low Salt, Vegetarian

Prep Time: 1

Chill Time: 1

Total Time: 1

Servings:

Calories: 190kcal

Author: Mathea Ford, RDN, LD, MBA

This refreshing apple walnut coleslaw combines crunchy cabbage, grated carrots, and sweet apples with a creamy, tangy dressing, making it both kidney-friendly and low in sodium. Perfect for a healthy addition to any meal, this CKD-friendly salad is easy to prepare and can be chilled in advance.

Print Recipe

Equipment

1 Large Bowl

Ingredients

2 cups Cabbage Fresh
½ cup Carrot, Grated
½ cup Walnuts, Chopped
½ cup Apples Fresh
⅓ cup Mayonnaise Reduced Fat with Olive Oil
2 tablespoon Sugar
3 tablespoon Apple Cider Vinegar
½ teaspoon Black Pepper

Instructions

Shred cabbage and carrots. Chop apples into small pieces.
Place the cabbage into a large salad bowl. Add the carrots and toss to combine. Place the chopped apples and walnuts in the bowl and toss again.
In a separate bowl, whisk together the mayonnaise, sugar and vinegar. Add the pepper and mix together thoroughly.
Pour the mixture/dressing into the cabbage mixture and mix well. Cover and refrigerate for 1 hour to chill throughout before serving. Serving size is about ¾ cup.

Video

Nutrition