Keto Asian Coleslaw recipe and content provided by Tara Wright, Whole Body Living
This crisp, lightly sweet keto asian coleslaw is a great addition to your weekly meal plan.
I created this recipe after we went out to dinner and I saw an Asian inspired coleslaw as a side on the menu. Intrigued, I took a bite of my friend’s side (she ordered it) and found the taste to be amazing. I knew I had to replicate it in my keto kitchen. This recipe has a net carb count of 3 net carbs per serving which comes from the cabbage and red pepper. By omitting the red pepper you can reduce the carb count some.
After a few trial and errors I found the best flavor came from a blend of MCT oil (known to increase ketone production) and nutty sesame oil. Then, I sprinkle in some seasonings to round out the flavor. This keto asian coleslaw dressing can also be used as a salad dressing to dress up your favorite greens.
But, I prefer it drizzled onto cold, crisp cabbage. Then, I top my keto asian coleslaw with some sesame seeds (toasted if I haven’t been lazy) and some slivered almonds.
Keto Asian Coleslaw
Start to Finish: 25 minutes
Ingredients:
- 1 head cabbage shredded
- 1 red bell pepper sliced thin
- 1/4 cup shaved almonds
- 3 tablespoons sesame seeds
Dressing
- 2/3 cup rice wine vinegar
- 2 tablespoons sesame oil
- 2 tablespoons MCT oil
- 2 tablespoons BochaSweet
- 1 teaspoon salt
- 2 teaspoons sriracha
Instructions:
- Mix the dressing ingredients.
- Toss on salad.
- Allow salad to sit for 5-10 minutes or chill until ready to serve.
- Top with sesame seeds, slivered almonds & vegetables of choice.
- Store in a tightly sealed container in the fridge up to five days.
Serves: 12
Nutritional Information:
- Calories: 92
- Carbs: 6g
- Protein: 2g
- Fat: 7g
- Saturated Fat: 1g
- Sodium: 230mg
- Potassium: 176mg
- Fiber: 3g
- Sugar: 3g
- Vitamin A: 7.7%
- Vitamin C: 49.6%
- Calcium: 5.9%
- Iron: 4.5%