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Spicy Asian Style Slaw

Low Carb Salad/Slaw

I always do a large batch of this for the fridge to the last the week, storing in a glass container without the dressing. It keeps fresh and should last you for at least 3-4 days obviously less you are feeding more than yourself. I mix in the dressing as and when I serve the salad.

I have to point out when I prepare this recipe I do so by eye and have put a rough estimate of measurements within the ingredients list. Please use your own judgment if you are unsure, you can't really go wrong with this salad and can be adjust or changed around to suit your palate.

I usually prepare this to go alongside my keto friendly meals. It is a low carb, low sugar option. Red cabba

ge is high in fibre, helps prevent cardiovascular diseases and also contains oxidative benefits. A roasted vegetable quiche goes perfectly another low carb option you will find in our food packages section.

I have listed the ingredients in order, so the largest quantity is listed first.


1 whole red cabbage thinly shredded

  • 1 cup of grated carrot

  • Small bunch of chopped coriander

  • Chopped banana shallot

  • Chopped red chillies (optional)


  • Japanese Mayo

  • Sriracha Sauce


Start by shredding your red cabbage, I use a mandoline on the thinnest setting. Depending on the portion size for the shredded cabbage, I then adjust the rest of the recipe p

ortions slightly to ratio.

  1. Add the grated carrots, chopped shallots, coriander and chillies, give it a good mix. (For a large batch I seperate a smaller portion aside and put the rest into a glass food container and store in the fridge.)

  2. Add sriracha and japanese mayo and give it a good mix. You can adjust how much dressing you want to add according to your own preference. I am usually quite generous.

And it's ready to eat! it's that simple.

Have as it is or alongside a m

ains. Keep the batch in the fridge and take out portions to prepare it with the dressing. Feel free to experiment with the ingredients, you can add chopped spring onion or even replace the sriracha sauce for kimchi for more of a Korean flavoured kick. I imagine thinly sliced apple slices would go well as well. For now the current ingredients work well for me as it is very keto friendly. It is low carb, meat free

and high in vitamin C making it an antioxidant rich immune booster with 10x more rich in vitamins and cancer fighting flavonoides than its counterpart the green cabbage.

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