Recipe · Salads · by Shrami Devikabhai, Kidney Warriors Foundation
Egg White Salad
Suitable for CKD, dialysis, diabetics and post transplant
CKD (non-dialysis)On dialysisDiabeticPost-transplantp 75
Per serving
Per one serving
Safe for your stage
Phosphorus43 mg
Potassium199 mg
Sodium48 mg
Protein6 g
Energy43 kcal
Sodium in salt is not included in above calculation
Ingredients
- Egg white · 1 cut into cubes
- Carrot, cabbage, cut into short thin strips · 2 tbsp
- Peas (cooked) · 1 tsp
- Onion finely chopped · 1 tsp
- Red capsicum chopped · 1/4
- Garlic clove · 1
- Small Ginger (chopped finely) · 1
- Mint and coriander paste · 1 tsp
- Pepper powder to taste
- Olive oil · 1/2 tsp
- Lime juice — few drops or Apple Cider Vinegar
Method
- 1Heat oil, sauté ginger and garlic.
- 2Add onion, carrot, cabbage and peas. Sauté well. Add red capsicum and mix.
- 3Add pepper powder, mint and coriander paste and toss well.
- 4Lastly add the egg white cubes and give a gentle toss.
- 5Turn off the flame and add a dash of lime juice or apple cider vinegar.
- 6This whole process should not take more than 1 min.
Notes from the contributor
- • Add Salt as advised by your Dietician
Sources
- KWF · Proprietary-with-permission · id kwf_egg_white_salad