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Vietnamese Cashew Coconut Red Cabbage Coleslaw – gỏi bắp cải chay

Servings: 8


INGREDIENTS

  • Salad
  • 16 g (1 tbsp)   virgin coconut oil (unrefined)  
  • 20 g (1/3 cup)  raw unsweetened coconut flakes 
  • 300 g (3 cups) red cabbage – cut into fine thin ribbons
  • 160 g (1 ½ cups) jicama - julienned
  • 7 g (1 tbsp) mint – very finely chopped
  • 15 g (3 tbsp) cilantro or Thai basil – very finely chopped
  • OPTIONAL:
  • 45 g (1/3 cup)  raw cashews 
  • Vietnamese Salad Dressing
  • 6 g (1 tbsp) lime zest
  • 35 g (2 tbsp) fresh lime juice
  • 45 g (3 tbsp)   apple cider vinegar 
  • 13 g (1 tbsp) sweetener (I use a   monk fruit blend )
  • 30 g (2 tbsp)   gluten free tamari  or  coconut aminos 
  • 28 g (2 tbsp)   avocado oil   or neutral tasting oil of your choice
  • 6 g (1 tsp)   salt  
  • 1 g (½ tsp) ground black pepper
  • 6 g (1 tbsp) jalapeño pepper, seeded and finely chopped

DIRECTIONS

  • 1.   Add the coconut oil to a skillet set over medium low heat. When coconut oil is melted, add the coconut flakes, toss gently and cook for 3-4 minutes or until coconut flakes are lightly toasted and fragrant. Using a slotted spoon, scoop out and place into a cool dish. Set aside

  • 2.   OPTIONAL: To the same skillet, into the remaining coconut oil, add the raw cashew chunks. Cook, tossing frequently for 2 -3 minutes over medium low heat until starting to become fragrant, but the cashews are still pale. Remove from skillet and place on plate to cool. Set aside for a moment

  • Salad dressing:
  • 3.   To a small mixing bowl, add the lime zest, lime juice, Tamari or coconut aminos, oil, the sweetener, salt, pepper, and finely chopped jalapeño pieces. Stir well until all the sweetener has dissolved. Set aside

  • 4.   To a large salad bowl, add the red cabbage slaw, massage and press firmly to break up the red cabbage fiber. Pour the salad dressing on top and toss well

  • 5.   Add the julienned jicama, cilantro or Thai Basil, and mint. Toss gently to combine

  • 6.   Reserve one quarter each of the toasted coconut and the cashews (if using cashews). Sprinkle the remaining toasted coconut on top of the coleslaw salad.

  • 7.   OPTIONAL: Add the toasted cashews and toss again, or omit for a lower total carb value

  • 8.   Cover the bowl with cling wrap and refrigerate to chill. Can be served once chilled, but best if left overnight for flavor to develop.

  • 9.   Serve as a side dish. Garnish with the reserved toasted coconut and optional cashews. Enjoy!
     
     
     
     
     

MACRONUTRIENTS CHARTS


Recipe tags: Atkins salad, banting diet recipes, Banting salad, celiac recipes, diabetic diet recipes, gluten free recipes, Keto gỏi bắp cải chay, keto meals, keto recipes, keto salad, Keto salad dressing, keto vegan recipe, keto Vietnamese coleslaw, Ketosalat Rezept, receta de ensalada keto, red cabbage salad, sugar free recipes, sugar free salad dressing, وصفة سلطة كيتو, कीटो सलाद नुस्खा, കെറ്റോ, സാലഡ് പാചകക്കുറിപ്പ്, 케토 샐러드 레시피
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  • author By Angela Wilkes
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  • Cuisine: Vietnam
  • Category: Salads
  • Created: July 15, 2020

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