Summer Fruit Slaw

Appropriate for CKD, Dialysis, Diabetes

Garlic & Onion Popcorn Snack Mix

Watch this dish being prepared

Serves 8
A little more than ½ cup per person
Recipe makes 4 cups


1 apple, washed with stems and bottom removed
1 crisp pear, washed with stems and bottom removed
1 large stalk rhubarb, washed with top and bottom removed
½ red onion, thinly sliced
½ cup orange juice
1 tablespoon apple cider vinegar
½ teaspoon honey


Slice the apples into quarters, cutting around the core and seeds. Then cut those pieces until you have a bunch of thin, apple matchsticks. Repeat with the pears. And finally, cut the rhubarb into quarters, so that each piece is approximately the same length as your apple and pear matchsticks, and cut those pieces into thin matchsticks as well.

Then place the apples and rhubarb into a large bowl and place your pears aside in a separate, smaller bowl. Add the red onion, orange juice, apple cider vinegar, and honey to the apple, rhubarb bowl and give it a good mix (with a wooden spoon or your hands) until everything is combined. Cover both bowls with foil and place them into the refrigerator to cool and marinate, 30 minutes to 1 hour.

Right before serving, add your pears to the apple, rhubarb bowl and give it a good swirl.


Calories: 38
Fat: 0g
Carbohydrates: 9 g
Protein: .5 g
Sodium: 0 mg
Potassium: 133 mg
Phosphorus: 12 mg
Calcium: 20 mg

This recipe was submitted by Jess Goldman Foung, aka Sodium Girl. For more information on Jess visit her website at