Keto Asian Peanut Salad
Bright, crunchy, and packed with bold flavors, this Keto Asian Peanut Salad is a refreshing low-carb spin on a classic dish. Featuring vibrant shredded red and green cabbage, crisp bell peppers, and cooling cucumber, it's a colorful medley of fresh vegetables tossed in a silky, savory peanut dressing. The dressing, made with creamy peanut butter, tangy rice vinegar, nutty sesame oil, and a hint of garlic and ginger, perfectly brings the flavors together while staying keto-friendly with a touch of erythritol for sweetness. Topped with crushed peanuts and fresh cilantro, this easy no-cook recipe is ready in just 20 minutes, making it an ideal choice for a quick lunch, side dish, or healthy dinner. Perfect for low-carb lifestyles and fans of Asian-inspired salads, this dish is as nutritious as it is delicious!
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Recipe Information
Ingredients
- 2 cups, shredded Red cabbage
- 1 cup, shredded Green cabbage
- 1 medium, julienned Bell pepper
- 1 small, thinly sliced Cucumber
- 0.25 cup, chopped Fresh cilantro
- 2 stalks, chopped Green onions
- 0.25 cup, creamy Peanut butter
- 2 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 1 tablespoon Lime juice
- 1 teaspoon Erythritol sweetener
- 1 clove, minced Garlic
- 1 teaspoon, grated Fresh ginger
- 0.25 cup Crushed peanuts
Instructions
Begin by preparing the vegetables: shred the red and green cabbage, julienne the bell pepper, and thinly slice the cucumber. Place all these prepared vegetables in a large mixing bowl.
Add the chopped cilantro and green onions to the bowl with the vegetables. Toss gently to combine.
In a separate bowl, prepare the peanut dressing by combining the creamy peanut butter, soy sauce, rice vinegar, sesame oil, lime juice, erythritol sweetener, minced garlic, and grated ginger. Whisk until smooth and well combined.
Pour the dressing over the mixed vegetables and toss until all the vegetables are thoroughly coated with the peanut dressing.
Transfer the dressed salad into a serving bowl or platter.
Garnish the salad with crushed peanuts, adding an extra layer of texture and flavor.
Serve the salad immediately or refrigerate it for an hour to allow the flavors to meld together.
Nutrition Facts
Calories |
866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.0 g | 81% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1522 mg | 66% | |
| Total Carbohydrate | 62.4 g | 23% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 24.5 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1916 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
