Sodium reduction strategies

American Cuisine Edition

Cooking from scratch allows you to control the ingredients, including the amount of salt used. In addition to reducing sodium, this can often result in saving money by limiting the use of premade items. Please refer to the sodium reduction strategies listed below when cooking American cuisines at home. 

  • Use less cheese in recipes (e.g., in omelets, cheeseburgers, etc.).  
  • Use fruit or vegetable side dishes as a healthy alternative to French fries or chips.   
  • Incorporate more vegetables into dishes such as sandwiches, omelets, and soups.   
  • Make homemade soups using a low sodium soup base.  
  • Make salads with grilled chicken and fish with low sodium salad dressing.
  • Compare labels on bread and wraps and choose lower sodium options.
  • Use sliced cucumbers rather than pickles on sandwiches or as garnishes.
  • Don’t add salt on fries. 
  • Offer lettuce, tomato, onion, and avocado as toppings for hamburgers.
  • Use unsalted butter for steak or side dishes or avoid butter altogether to save on fat and calories.
  • Use fresh or dried herbs for seasoning rather than salt.
  • Offer steamed vegetables without added butter and salt.
  • Reduce added salt in recipes.  

Shakera Williams, MPH

Assistant Nutrition Extension Agent-General & SNAP-Ed Nutrition 

 Webster/Claiborne Parishes

Office: (318) 371-1371

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