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Low Carb Asian Slaw

Crunchy cashews and toasted sesame seeds amp up this quick and easy Low Carb Asian slaw, a perfect for a healthy side dish for any low carb meal.

Two small bowls of low carb asian slaw, next to a larger serving bowl.

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Salty cashews. Toasty sesame seeds. Crunchy shredded cabbage. All combine to make a simple and easy Low Carb Asian Slaw to pair with a variety of dishes from teriyaki stir fry to chicken wings.

Personally, I can’t have Korean BBQ Beef without an asian slaw; the flavours just go so well together! Bundled up into little butter lettuce wraps, dinner doesn’t get much better, or easier!

I hope you love this Low Carb Asian Slaw as much as we do 🙂

Why it works

  1. Shredded cabbage and chopped vegetables bring a fresh, crunch to this vibrant and beautiful salad.
  2. Healthy and delicious, this Low Carb Asian Slaw is packed with vitamins and nutrients.
  3. Fast and easy! Toss this salad together in 10 minutes to perfectly pair with a variety of low carb dishes.
Two small bowls of low carb asian slaw, next to a larger serving bowl.

Ingredients

This Low Carb Asian Slaw is super simple and if you like to make asian style dishes, I bet you have most of these ingredients on hand! You will need:

  • butter
  • sesame seeds
  • white vinegar
  • monk fruit / erythritol sweetener
  • olive oil
  • soy sauce – can sub coconut aminos for strict keto
  • napa or savoy cabbage – I personally prefer savoy
  • red cabbage
  • carrot
  • green onion
  • optional – salted cashews

Monk Fruit / Erythritol Sweetener – my favourite sugar free sweetener! I like the brand So Nourished, but Lakanto is also an excellent choice.

Salted Cashews – This ingredient is optional, though recommended, because it is decently high in net carbs. If you are on a tight net carb count, leave them out. Got room to play? Indulge!

How to make a Low Carb Asian Slaw

This Low Carb Asian Slaw takes minutes to create. I love how simple it is to throw together which is always great when you need a quick side dish.

Start by melting butter in small saucepan. Add in sesame seeds and cook until the sesame seeds have started to brown. Pour in the vinegar, olive oil and bring to a simmer. Cook for 1 minute, then remove from the heat and set aside.

Low Carb Asian Slaw dressing, cooked and cooling.

While the dressing is cooling, chop up the vegetables. Slice both the napa or savoy cabbage super thin, as well as the red cabbage. Chop the carrot into matchsticks. To do this, peel the carrot and chop it into three sections. Very carefully, slice the carrot into thin strips until it resembles matchsticks.

Vegetables all chopped and ready to be tossed with the dressing.

Chop the green onion then toss it with the cabbage and carrot. Add the cashews. Mix the soy sauce into the dressing, then toss with the vegetables.

Serve immediately.

Expert Tips

After making this Low Carb Asian Slaw countless times, here are a few tips and tricks I’ve put together for you:

  • Don’t add the dressing until just before you plan on serving. The cabbage will lose it’s crunch pretty quickly, and we want all the crunchiness this slaw has to offer!
  • Buy salted cashews! You want that extra salt in the salad, otherwise it might taste just a bit bland.
  • Can’t chop your cabbage thin enough? Use a food processor to shred it thin!

What goes with Low Carb Asian Slaw

Now that you’ve got the side, what mains pair well? Here are a few low carb ideas:

Love this recipe? Here are some other low carb sides you might like:

Biscuits with Cheddar

Broccoli Salad with Bacon, Cheddar and Kale

Bacon Wrapped Avocado Fries

Tomato Basil Flatbread

Caesar Salad with Kale and Cheese Crisps

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Low Carb Asian Slaw

Crunchy and bright, this Low Carb Asian Slaw makes a delicious keto side dish perfect to accompany koren bbq beef, cauliflower fried rice and more.
Course Salad, Side Dish
Cuisine Canadian, Low Carb
Keyword low carb asian slaw, low carb salad
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 6 cups
Calories 81kcal
Author Aleta

Ingredients

  • ½ tsp butter
  • 2 tsp sesame seeds
  • 2 tbsp olive oil
  • 1 ½ tbsp monk fruit erythritol sweetener
  • 1 ½ tbsp vinegar
  • 2 tsp soy sauce
  • ½ head savoy or napa cabbage
  • 1 cup red cabbage
  • 1 small carrot
  • 2 tbsp green onion

Optional

  • ½ cup roasted and salted cashews

Instructions

Equipment Needed

  • Small Saucepan and Whisk
  • Salad Bowl

Directions

  • Melt butter in a small saucepan then stir in the sesame seeds. Cook until the sesame seeds have started to brown then whisk in the olive oil, monk fruit erythritol sweetener and vinegar. Bring to a simmer and cook for 1 minute, then set aside to cool.
  • Thinly chop the savoy or napa cabbage as well as the red cabbage and toss into a salad bowl. Julienne the carrot and chop the green onion, then mix with the cabbage and cashews.
  • Whisk the soy sauce into the dressing then toss with the salad just before serving.

Notes

Expert Tips

  • Don’t add the dressing until just before you plan on serving. The cabbage will lose it’s crunch pretty quickly, and we want all the crunchiness this slaw has to offer!
  • Buy salted cashews! You want that extra salt in the salad, otherwise it might taste just a bit bland.
  • Can’t chop your cabbage thin enough? Use a food processor to shred it thin!

Nutrition Facts

Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.  
 * Net carb count excludes both fibre and sugar alcohols, because these do not affect blood sugar in most people.
Deduct fibre (3.7 g) and sugar alcohols (3 g) from the total carbs to get 4.1 g net carbs per 1 cup serving.
Adding the optional (but delicious) cashews would add an additional 3.4 g net carbs per serving. These can also be switched out for any other salted nut you prefer or skip them altogether.

Nutrition

Serving: 1cup | Calories: 81kcal | Carbohydrates: 10.8g | Protein: 2.2g | Fat: 5.4g | Sodium: 64mg | Fiber: 3.7g

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