Why haven’t I made coleslaw for so long? I don’t even know. We’ve been doing a lot of cooked cabbage over the winter, so maybe it’s just a desire to have fresh cabbage again! I created this recipe many years ago to kick my mom’s coleslaw recipe up a notch, and adapted it to Trim Healthy Mama last year. This truly is my favorite EVER coleslaw, and I hope you’ll enjoy it, too. The Asian touch is light!
Recipe: Asian-Inspired Coleslaw
(And here’s my obligatory disclosure that any product links might be affiliate links. Clicking on them doesn’t cost you a penny more, and I get a small percentage of any sales.)
For the salad:
• 1/2 head of cabbage, finely sliced
• 1/2 clump of broccoli florets, finely chopped
• 1-2 broccoli stems, peeled and grated (if desired)
• 1-2 carrots, peeled and grated (a small amount of carrot may be used as a garnish in a THM S meal.)
For the dressing:
• 1/2 cup mayonnaise
• 2 tablespoons sesame oil
• 3 tablespoons rice wine vinegar
• 2 tablespoons Braggs liquid aminos
• 1 tablespoon sweetener or to taste
Mix the dressing ingredients in a small bowl with a whisk or fork, pour over the cabbage medley, stir, and serve up!
You can enjoy this Asian-inspired coleslaw in a Trim Healthy Mama S setting. It’s ketogenic friendly, sugar-free, and low-carb. Also… delicious.
Unsure of some of those ingredients?
Mayonnaise: buy or make a mayo based on avocado oil or olive oil if possible.
Sesame oil: look for one that is pressed toasted sesame, with no additional ingredients
Rice wine vinegar: look for one without added sugar (zero carbs)
Sweetener: in this case, you’re looking for something that’s approximately 1:1 with sugar. More about sweeteners here.
This is a salad Sadie from Raindrops on Radishes would come to enjoy by the end of her Trim Healthy Mama story!
Please Note: I am not an authorized Trim Healthy Mama coach or blogger, although I play one in fiction…
