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Keto Asian Coleslaw

Keto Asian Coleslaw Featured Blog Post

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.

Asian Coleslaw Blog Post

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:

  1. Mix the dressing ingredients.
  2. Toss on salad.
  3. Allow salad to sit for 5-10 minutes or chill until ready to serve.
  4. Top with sesame seeds, slivered almonds & vegetables of choice.
  5. 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%

 

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