Crunchy Asian Coleslaw is a vegan dish that’s low in phosphorus, potassium, and sodium. The ingredients are tossed together with no preparation required then cooled so it stays good for 3-4 days without any prep work needed! This can be an easy addition to your meal or stand-alone dish – let us know what you think by leaving feedback below the recipe!
Ingredients
Serves 2, 1/2 of the full recipe
- 1 clove fresh garlic – minced
- 1 stalk – green onions – fine chopped
- 1 tablespoon – fresh coriander leaves chopped
- 2 tablespoon – rice vinegar
- 1 teaspoon – fresh ginger grated
- 2 cups cabbage (shredded)
- 2 tablespoon fresh lemon juice
- ¼ fresh Green chilis – finely chopped
Preparation
- In a medium-sized bowl, toss together all ingredients and put them in the fridge to cool until ready to eat. (good for 3-4 days refrigerated)
Nutrition Facts
per serving of Crunchy Asian Coleslaw
| Calories | 37.3 |
| Carbohydrates | 8.2 g |
| Protein | 1.5 g |
| Dietary Fiber | 2.4 g |
| Total Fat | 0.2 g |
| Sodium | 19 mg |
| Potassium | 221.8 mg |
| Phosphorus | 33.02 mg |
Source of Crunchy Asian Coleslaw: Kidney Community Kitchen