Diana’s Low Carb Asian Slaw

For the dressing:
Put 2 tablespoons of the oil in a small sauce pan, and sautè ginger and garlic in olive oil for just a couple of minutes. Add tamari, sherry, sweetener, and molasses, and stir to mix. Cook over medium-low heat until sweetener is completely dissolved, stirring frequently.

Remove from heat, and whisk in remaining olive oil, sesame oil and rice wine vinegar. Set aside to cool.

For the salad:
Thinly slice all of the salad ingredients (or spiralize the carrot). Stir dressing into salad and let marinate for ½ hour or more. When ready to serve, garnish with almonds.

Yields 12 servings of approximately 1/2 cup each.

Note: Other nuts can be substituted for the almonds, if you prefer. Be sure to adjust the carb count. Or nuts may be omitted for a nut-free version of the salad.

Nutrition estimates are calculated per serving with My Fitness Pal’s online recipe analyzer. If you make any changes to the ingredients, your results may differ. The recipe is stored there and available to MFP users for logging in their food diaries. Send an MFP friend request to auntrocky1 so you can access my recipes on MFP. I do not include sugar alcohols or liquid Sucralose in my nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.

Calories 111, Total Fat 9 g, Saturated Fat 1 g, Sodium 170 mg, Potassium 122 mg, Total Carbohydrate 5 g, Dietary Fiber 2 g, Net Carbs 3 g, Sugars 2 g, Protein 3 g. Macros: 77% fat, 11% protein, 11% carbs.

© January 23, 2018 Diana Barefoot (Posted on Aunt Rocky’s Tasty Kitchen account with permission of the author.)

For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

I don’t get any commission or kickback for products I use or mention in my recipes. Brand names are included only to assure a similar outcome to mine, and more accurately assess nutritional estimates, which are based on exact ingredients listed here.