Keto Asian-Style Coleslaw
2.6g
Net Carbs
1.8g
Protein
7.0g
Fat
1.3g
Fiber
81
Calories
Cooking tip: Feel free to swap in different types of cabbage in this recipe, as net carb change will likely be minimal. A mixture of red and green cabbage makes a colorful salad especially if you aren't using carrots.
Ingredients:
- 1 large (7-1/4" to 8-1/2" long) Carrots
- 2 tablespoons Extra Virgin Olive Oil
- 2 teaspoons Ginger
- 2 tablespoons Sodium and Sugar Free Rice Vinegar
- 1 cup chopped Snowpeas (Pea Pod)
- 12 ounces Chinese Cabbage (Bok-Choy, Pak-Choi)
- 1 tablespoon Tamari Soybean Sauce
- 1 tablespoon Toasted Sesame Oil
- 1 teaspoon No Calorie Sweetener
Directions:
This naturally keto and low carb recipe is suitable for Phases 1 and 2, simply substitute the carrot with additional cabbage.
- Shred cabbage then place in a large bowl. Grate the carrot into cabbage. Mix in thinly sliced snow peas.
- In a small bowl, mix oils, vinegar, tamari, ginger and sugar substitute.
- Pour dressing over salad; toss to coat. Season to taste with salt.
