LOW CARB SALAD WITH 5.9 g NET CARBS
A seedy coleslaw with Asian flavours inspired by Cookie & Kate’s Simply Seedy Slaw!
Asian Seed Slaw
October 2, 2016
: 6
: 25 min
: 10 min
: 35 min
: Medium
Ingredients
- For the salad...
- 1 small Wombok (Chinese cabbage), with core removed, shredded on a mandolin (to make 6 cups)
- 3 medium carrots, spiralized on medium setting
- 1 red banana capsicum (pepper), julienned on a mandolin
- 1/2 cup chopped fresh coriander
- 1 cup mixed seeds and peanuts (I used peanuts, pepitas seeds sesame and poppy seeds)
- For the dressing...
- 1/2 cup olive oil
- Juice of 2 limes
- 1-2 teaspoons sesame oil
- 2 tablespoon soy sauce
- 1 tablespoon fish sauce
- Sea salt and cracked black pepper to taste
Directions
- Step 1 In a mixing bowl, combine the Chinese cabbage, carrots and coriander, put to the side.
- Step 2 Measure out your seeds into a small frypan. Toast over medium heat, stirring frequently, until the seeds are fragrant and golden. Allow to cool and put them into the mixing bowl with the other salad ingredients then toss to combine.
- Step 3 For the dressing, add all the dressing ingredients in a glass jar and shake until emulsified, taste and adjust seasoning. You may need to add the honey at this stage if the dressing is too tangy.
- Step 4 Drizzle the dressing over the slaw and toss until all of the ingredients are lightly coated in dressing. Serve immediately or cover and refrigerate to marinate for up to several hours.
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