This super simple salad boasts massive flavours all thanks to toasted sesame oil. With a little rice wine vinegar added for acidity and some sesame seeds for texture and aesthetics, you will love this crunchy slaw on the side of chicken, pork or fish. I stirred through finely chopped coriander and mint which brings another fresh dimension of flavour which I know you will love! Just in time for BBQs this weekend as a lovely salad on the side.
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Carbs 2g | Fat 7.2g | Protein 1g
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Sesame Red Cabbage Salad (Low carb)
- 300 g (10.6 oz) red cabbage, thinly sliced
- 3 TB rice wine vinegar
- 3 TB toasted sesame oil, (plus more if needed)
- small handful coriander, finely chopped
- small handful fresh mint, finely chopped
- 1 TB sesame seeds
- This salad is best made just before serving. Slice the red cabbage into thin strips.
- Place into a bowl and drizzle over the rice wine vinegar and toasted sesame oil. Add the chopped herbs and toss well to evenly coat. Taste the salad and adjust the seasoning with a little salt, (only if you feel it needs it).
- Scatter over the sesame seeds before serving.
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Calories 77Kcal / 322kJ
See all the Salads on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
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