Keto Asian Slaw
Elevate your salad game with this vibrant Keto Asian Slaw, a low-carb twist on a classic favorite. This recipe combines crisp green and red cabbage, sweet shredded carrot, and a burst of fresh flavor from green onions and cilantro, all tossed in a creamy, tangy dressing infused with soy sauce (or coconut aminos for strict keto), sesame oil, and a hint of ginger and lime. Toasted almonds and sesame seeds lend a delicious crunch, making this slaw the perfect side dish for your keto-friendly meals. Ready in just 20 minutes and packed with nutritious ingredients, this dish is gluten-free, dairy-free optional, and bursting with the bold, refreshing flavors of Asian cuisine. Whether served alongside grilled meats or enjoyed on its own, this Keto Asian Slaw is a delicious and healthy crowd-pleaser!
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Recipe Information
Ingredients
- 4 cups Green cabbage
- 2 cups Red cabbage
- 1 medium Carrot
- 4 stalks Green onions
- 0.25 cup Sliced almonds
- 2 tablespoons Sesame seeds
- 0.5 cup Fresh cilantro
- 0.5 cup Mayonnaise
- 1 tablespoon Soy sauce (or coconut aminos for strict Keto)
- 2 tablespoons Rice vinegar
- 1 teaspoon Sesame oil
- 1 tablespoon Lime juice
- 1 teaspoon Ginger, grated
- 1 clove Garlic, minced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Thinly slice the green and red cabbages and place them into a large mixing bowl.
Shred the carrot using a box grater or julienne peeler and add it to the bowl.
Chop the green onions and fresh cilantro, then add these to the cabbage and carrot mix.
In a small dry skillet over medium heat, toast the sliced almonds and sesame seeds for 2-3 minutes until they are golden brown. Stir frequently and be careful not to burn them.
Add the toasted almonds and sesame seeds to the vegetable mixture.
In a separate bowl, whisk together the mayonnaise, soy sauce (or coconut aminos), rice vinegar, sesame oil, lime juice, grated ginger, minced garlic, salt, and black pepper until smooth and well combined.
Pour the dressing over the slaw mixture and toss everything together until the vegetables are evenly coated with the dressing.
Let the slaw sit for 10-15 minutes to allow the flavors to meld.
Taste and adjust seasoning if necessary before serving.
Serve chilled or at room temperature as a side dish or a light salad.
Nutrition Facts
Calories |
1454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.0 g | 164% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 10.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 1603 mg | 70% | |
| Total Carbohydrate | 73.9 g | 27% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 18.9 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 367 mg | 28% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1564 mg | 33% | |
*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.
