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Low Carb Asian Slaw

Crunchy cashews and toasted sesame seeds amp up this quick and easy low carb asian slaw

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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 🙂

What you’ll need to make a Low Carb Asian Slaw

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!

The dressing is made of butter, sesame seeds, white vinegar, monk fruit erythritol sweetener, olive oil and soy sauce.

You’ll need either napa or savoy cabbage for the base of the slaw. I prefer savoy, personally, but napa is an excellent choice too. There is also red cabbage, a small carrot, green onion and some salted cashews.

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.

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.

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.

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:

Tips and Tricks

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 crunchyness 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!

Love this recipe? Try these next:

Instant Pot Low Carb Chili

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Prosciutto, Pesto and Feta Stuffed Flank Steak

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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

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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