Here is a good recipe, Purple Cabbage Slaw

Purple Cabbage Slaw
A low sodium, crisp and tangy veggie recipe that is perfect for the summer!
Prep Time
10 minutes mins
Fridge Time
30 minutes mins
Course: Salad, Side DishKeyword: CKD, Plant Based, renal diet, vegetables Servings: 6
Ingredients
Slaw Mixture
6 cups purple cabbage, shredded/thinly sliced
2 cups bell pepper, thinly sliced any color
1/4 cup cilantro, finely chopped sub parsley or green onions if desired
Dressing
2 tbsp red wine vinegar
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp hummus
1 tsp Dijon mustard
1/4 tsp garlic powder
1/4 tsp black pepper
Instructions
Add the shredded cabbage, sliced bell pepper, and chopped cilantro to a mixing bowl.
Combine the dressing ingredients in a separate bowl.
Pour the dressing over the veggies and stir until well coated.
Store in the fridge for ~30 minutes and then serve and enjoy!
Notes
Nutrition info per serving (1 cup): 78 calories, 1.5 g protein, 8 g carbohydrate, 2.5 g fiber, 45 mg sodium, 251 mg potassium, 35 mg phosphorus, -4.1 PRAL