This Asian-inspired slaw is so good! I scarfed down two servings right away. Try with grilled chicken or fish, or when you’re asked to bring a salad to a potluck.
Servings: 10 servings
- 1/2 cup almonds, sliced or slivered
- 1 Tbsp coconut oil, divided
- 1 shallot, large
- 1/2 head Napa cabbage, shredded (about 10 cups)
- 1 cup cilantro, chopped
- 2 Tbsp soy sauce
- 1/2 tsp dry mustard
- 24 drops liquid stevia, English tofee flavor
- 1/3 cup sunflower oil (or MCT oil)
- 1 tsp dark sesame oil
- 1/2 tsp hot sauce (such as siracha)
- salt to taste
- Let’s get the actual cooking going first. Put a medium skillet over medium low heat, and start the almonds browning in half of the coconut oil.
- Peel the shallot, halve it lengthwise, lay flat sides down on your cutting board, and slice paper thin crosswise. In another skillet, over medium low heat, melt the rest of the coconut oil, and start sautéing the shallot. Stir your almonds!
- When the almonds are golden, pull them off the heat. The shallots you want to sauté, stirring often, until they’re dark brown all over. Drain on a paper towel and leave them to crisp up.
- Now for the easy part! Lay your half-head of Napa on your cutting board, and use a sharp, thin, straight-bladed knife to slice thinly across the whole thing, making long, thin shreds. Shred it all the way down to within about an inch of the base. Throw this in a big ol’ mixing bowl.
- Chop up the cilantro, and add it to the bowl.
- Mix together everything else, and pour it over the cabbage and cilantro. Toss well.
- Just before serving, stir in the almonds and shallots. Salt if you think it needs it. Garnish with a few whole cilantro leaves if you like.
10 servings, each with: 13g Fat; 2g Protein; 2g Carbohydrate
The number of servings one should eat in a sitting will depend upon your daily carbohydrate limit.
Copyright 2015 by Dana Carpender