KETO CRUNCHY SPICY CABBAGE SALAD WITH COCONUT DRESSING

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!