Facts and Figures
|
| Servings |
10 |
| Preparation Time |
|
| Cooking Time |
|
| Key Nutritional Value |
Calories 45Cal
Phosphorus 15mg
Potassium 25mg
Protein 1g
Sodium 10mg
|
Ingredients
|
| shredded cabbage |
4 cups (940 ml) |
| medium carrot, grated |
1 |
| green pepper, chopped |
1 |
| vinegar |
1 cup (235 ml) |
| water |
1/2 cup (120 ml) |
| celery seed |
1 tsp. (5 ml) |
| sugar |
2 cups (470 ml) |
| |
|
Instructions
|
Cover vegetables with water, let stand for 2 hours.
Drain, squeeze out water.
Combine vinegar, water, celery seed and sugar.
Boil dressing ingredients 1 minute. Cool to lukewarm.
Pour dressing over vegetables.
Put in small air tight containers and freeze.
To serve - thaw for 1 hour and drain if necessary.
Prepare your own low sodium mustard by mixing dry mustard powder, vinegar, and water.
Please check with your own renal dietitian or healthcare professional that the dish is suitable for you.
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