Summer Sesame Slaw [Keto, Low-carb, Sugar-free]
Summer Sesame Slaw w/ Red Cabbage
Keto | Low-carb | Sugar-free | Dairy-free | Nut-free | Vegetarian
Let’s face it…coleslaw is *meh* at best. But THIS recipe is so much better! A simple twist, using all red cabbage, gives you a perfect, crunchy bite that will keep you going back for more! You can also skip the added sugars that typical store-bought slaw usually has. Sugar-free and mayo-free, this recipe is so good for summer. It’s light and nutty flavor comes from the sesame oil, and matches well with the mild bite of the scallions. And believe me…..DON’T skip the scallions!
So if you think you don’t like coleslaw, I personally guarantee you’ll like this one. Try it alone or as a salad, with a little of your favorite protein on top.
*And don’t forget to read through the PRO TIPS for this recipe below!*
Macros per Serving
Servings: 8 (Makes about 4 cups of salad)
Calories: 183.9
Protein: 3.3 g
Fat: 14.9 g
Net Carbs: 8.4 g
For an example of what to look for:
INGREDIENTS:
1 - One small head (2 lbs) - Red cabbage
8 - Scallions, thinly sliced
¼ cup (packed) - Cilantro, chopped
2 - Jalapeño, seeds removed, minced
½ cup - Soy sauce
½ cup - Sesame oil
6 Tbsp - Unsweetened rice vinegar
1 tsp - Sea salt
2 tsp - Cracked black pepper
2 Tbsp - Sesame seeds
PRO TIPS:
Nice additions to this recipe are thinly sliced cucumbers and/or “matchstick” carrots.
Instead of cabbage, try this with broccoli! Simply boil or steam the broccoli for one minute, then replace the cabbage in this recipe with the broccoli.
Don’t have rice vinegar? Apple cider vinegar works just fine! Don’t have red cabbage? Regular green cabbage works here too!
Feel free to leave out the cilantro if you don’t like it. But don’t skip the scallions - those are really important in this recipe.
You can definitely mix your ingredients together with a spoon or tongs, but I like to use my hands on this one. Wear rubber gloves to prevent your fingers from turning purple!
This slaw only gets better the longer it sits and marinates, so feel free to make this a day or two ahead, put it in the fridge, and let the flavors go wild.
For a complete meal, try these with my Sticky "Hot Honey" Chicken Wings on page 20 of my latest cookbook, New Comfort Cooking. GRAB YOUR COPY NOW :)
Click HERE to watch the recipe video on Youtube!
DIRECTIONS:
FOR THE SLAW Start by removing the two outer leaves of the cabbage and discard. Place the head of cabbage on a cutting board, and slice it in half. Cut out the white core, then thinly slice/shave the cabbage into small shreds. To a large mixing bowl, add in the cabbage, scallions, cilantro, jalapeño, soy sauce, sesame oil, rice vinegar, salt, pepper, and sesame seeds. Using your hands or tongs, mix everything together in the bowl until the veggies are evenly coated in the dressing and spices. Cover the bowl with plastic wrap and place the bowl in the fridge to marinate for a minimum of 30 minutes.
TO SERVE Remove the bowl from the fridge and take off the plastic. Add this slaw to a large serving bowl, or get you a nice little snack plate and dig in!
