Low Carb Asian Slaw. I have become so fond of eating low carb Asian food of any kind that this low carb Asian Slaw is a natural addition to my repertoire. It is as beautiful and easy as it is tasty. Napa (Chinese) cabbage is traditional but I think, if you wanted, you could use a lot of other greens and for me Bok Choy comes to mind as it is now my go to lettuce unless…I am doing a specialty salad like the Parmesan Artichoke Heart Shrimp Salad or the very famous Canlis Salad.
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As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- 3 C Shredded Chinese (Napa) Lettuce
- 1 C Shredded Jicama
- 1 C Shredded Daikon Radish
- 1 C Slivered Snow Peas (On The Bias)
- 1 C Slivered Red Pepper
- 1 C Slivered Purple Onion (Or Shallots)
- 1 C Boiled Sprouts (Drained Well And Cooled To Cold)
- 1 C Finely Chopped Cilantro
- ½ C Green Onion Tops
- 3 T Tamari
- 2 T Rice Wine Vinegar
- 2 T Lime Juice
- 4 t Just Like Sugar Brown***
- 2 t Ginger
- 2 t Crushed Garlic***
- 2 t Fish Sauce (Optional But Really Good)
- 2 t Dried Mint (Again, Optional But Really Good)
- 2 t Sesame Seeds
- Combine all vegetables in a large bowl.
- Mix rest of ingredients except sesame seeds in a small bowl and add to vegetables.
- Toss well and refrigerate for at least 30 minutes.
- Toss again.
- Put into a large serving bowl and sprinkle with sesame seeds.
- 8 Servings
- 37 Calories, 2.3g Protein, 0.2g Fat, 7.3g Carbs, 2.4g Fiber, 4.9g Net Carbs
- If you think it seems dry, it is not. It will get juicier as it sits and the vegetables wilt a bit.