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.
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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
- Shredded cabbage and chopped vegetables bring a fresh, crunch to this vibrant and beautiful salad.
- Healthy and delicious, this Low Carb Asian Slaw is packed with vitamins and nutrients.
- Fast and easy! Toss this salad together in 10 minutes to perfectly pair with a variety of low carb dishes.
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.
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.
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:
- Instant Pot Low Carb Korean BBQ Beef
- Teriyaki Wings or Salmon using this Low Carb Teriyaki Sauce
- Cauliflower Fried Rice – check out this recipe from Dinner at the Zoo!
- Low Carb Zucchini Noodle Stir Fry
- Follow this recipe to make Low Carb BBQ Pulled Pork and load up a Low Carb Onion Bun with slaw and the pulled pork.
Love this recipe? Here are some other low carb sides you might like:
Broccoli Salad with Bacon, Cheddar and Kale
Caesar Salad with Kale and Cheese Crisps
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Low Carb Asian Slaw
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!
simple and fresh, excellent taste. I changed out carrot for celery- nice crunch no carbs. And aminos have no gluten. Will try your other recipes. thank you!
That’s great Carol! Glad you liked it 🙂
Delicious! I loved every bite!
I used unsalted and unroasted cashews and roasted them with the sesame seeds in the butter.
I’m so glad you enjoyed it Caromien 😀