Get a brand new, kidney-friendly recipe* delivered to your inbox each month!

April’s featured recipe, Broccoli Salad, is a great summer side and pairs well with a meal outside!

This recipe was submitted by Sandra Crum for the DCI Kidney Cookbook.

Makes 10 servings

  • 4 c. broccoli cut into small florets
  • 1 large carrot, peeled and grated
  • 1 1/2 c. thinly sliced red cabbage
  • 4 thinly sliced scallions
  • 1/4 c. raisins
  • 2 T. sesame seeds


  • 1 T. apple cider vinegar
  • 2 1/2 T. mayonnaise
  • 1 T. dried basil
  • 1 tsp. garlic powder
  • Dash of cayenne pepper


  1. In a large bowl, place broccoli florets, grated carrots, sliced cabbage, sliced scallions, raisins and sesame seeds. Toss to combine well.
  2. In small bowl or measuring cup, combine apple cider vinegar, lite mayo, basil, garlic powder and cayenne pepper. Stir and pour over vegetables in large bowl.
  3. Toss to allow dressing to cover vegetables.
  4. Refrigerate 30 minutes to allow flavors to mingle and then toss well again before serving.

Nutrition Facts (Per Serving)

Calories – 58
Potassium – 295mg
Sodium – 48mg
Phosphorus – 66mg
Protein – 2g

*Always check with your nutritionist before incorporating new foods or recipes into your diet to make sure it is right for you.