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KETO CRUNCHY SPICY CABBAGE SALAD WITH COCONUT DRESSING

May 16, 2019 //  by Nicole

SALAD SO GOOD, IT MIGHT MAKE YOU CRY… It’s crunchy, it’s spicy, it’s salty, IT’S GOT PORK RINDS! This is my favorite keto salad to date, and I literally dreamed about it last night since I am on the egg fast train. I LOVE veggies, and texture, and tropical-tasting, spiced up, coconut drizzled anything.

This salad comes together really quickly and one cabbage is enough to feed about 20 people. It’s CRAZY! 1/8 of this recipe has 25g fat, 9 net carbs, and 30g protein. Happy dance, much?

 

KETO CRUNCHY SPICY CABBAGE SALAD WITH COCONUT DRESSING

 

Author: Nicole Poirier

Recipe type: Salad, dressing

Cuisine: European, American, Californian, Vegetarian

Serves: 10 – 20 (FOR REAL!)

 

INGREDIENTS DRESSING:

 

  • 2 Tablespoons avocado (or other vegetable) oil
  • 3 garlic cloves, minced
  • 2 fresh Thai chilies, dry will also do
  • 1 heaping Tablespoon of minced fresh ginger
  • 1/4 c finely minced yellow onion
  • 1 Tablespoon coconut aminos
  • 1 Tablespoon granulated erythritol or Swerve
  • 1 teaspoon sugar free ketchup OR Sriracha
  • 2 teaspoons dried red chili flakes
  • 1 teaspoon tamarind concentrate
  • 1 cup full-fat coconut milk
  • 2 Tablespoons freshly squeezed lime juice

 

INGREDIENTS SALAD:

 

  • 1 2lb green cabbage, cored and thinly sliced on a mandoline
  • 1 Japanese or English cucumber, peeled, seeded, and sliced thinly on the mandoline
  • 1 cup shredded red cabbage (for color)
  • 1 cup cilantro leaves
  • 1 cup Thai basil leaves, roughly chopped
  • 1/2 cup mint leaves, roughly chopped
  • 1/2 medium red onion, sliced thinly on the mandoline
  • 1 jalapeno, sliced thinly on the mandoline
  • 2 Tablespoons finely minced lemongrass
  • 1 cup crushed pork rinds
  • 1/2 cup toasted sunflower seeds
  • 1/2 cup pumpkin seeds (I used GoRaw)
  • Sea salt, to taste

 

INSTRUCTIONS

 

  1. In a small saucepan, heat the oil and saute the garlic, minced onion, ginger, and chili over medium high heat until the ginger is turning golden, ~3-4 mins.
  2. Mix the erythritol, coconut aminos, ketchup, and tamarind in a small mixture and add to pan, cooking until slightly caramelized and thick, ~3 mins.
  3. Remove from heat and add coconut milk and lime juice. Cool.
  4. Combine all of the other ingredients in a large mixing bowl, saving a scoop of the seeds and rinds. Toss through with the dressing, transfer to a serving plate, and garnish!

Category: Recipes, Salad, Sides

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