Whole30 + Keto Thai Almond Butter Coleslaw
A healthy and easy coleslaw tossed in a paleo + whole30 chicken satay sauce made with almond butter.
Servings: 4 people
Calories: 211
Ingredients
Coleslaw:
- 4 cups shredded cabbage
- 1 cup shredded carrots
- 1 red bell pepper thinly sliced
- 1/2 cup finely chopped cilantro
- 1/2 cup roasted sliced almonds
- 1/4 cup finely sliced green onions
Dressing:
- 1/4 cup almond butter
- 1/4 cup rice wine vinegar
- 2 tablespoons monk fruit substitute date paste for Whole30
- 1 tablespoon sesame seed oil
- 1 tablespoon olive oil
- 1 tablespoon coconut aminos
- 1 tablespoon lime juice from about 1 lime
- 2 teaspoons minced ginger or ginger powder
- 1/4 teaspoon salt
Instructions
- In a large mixing bowl, combine all the coleslaw ingredients.
- In a small mixing bowl, combine all the dressing ingredients. Whisk to combine.
- Pour desired amount of dressing (it may not need all of it), over the coleslaw. Stir to combine. Cover and refrigerate for at least 30 minutes, or up to 24 hours.
- Serve cold. I love serving this with my !
Notes
If you're serving this with my Whole30 + Keto thai chicken satay skewers, double the dressing. Use half (or less) in the coleslaw, and the rest for the chicken marinade.
Nutrition
Calories: 211 | Total Carbs: 12.8g | Protein: 6g | Fat: 16.6g | Fiber: 4.7g | Net Carbs: 8g