Keto Asian-Style Coleslaw

DifficultyModerate
Yield6 servings
Prep15 mins

2.6g

Net Carbs

1.8g

Protein

7.0g

Fat

1.3g

Fiber

81

Calories

Keto Asian-Style Coleslaw
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.
 
  1. Shred cabbage then place in a large bowl.  Grate the carrot into cabbage. Mix in thinly sliced snow peas.
  2. In a small bowl, mix oils, vinegar, tamari, ginger and sugar substitute.
  3. Pour dressing over salad; toss to coat. Season to taste with salt.

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