Spicy Asian Cabbage

This is one of Linda’s Low Carb Recipes from here. It’s quick and easy to make, particularly because it uses pre-cut coleslaw mix. It’s also quite tasty, although we do prefer our favourite bacon cabbage.

Note that I used worcestershire sauce in mine instead of oyster sauce per the original recipe as I didn’t have any oyster sauce.

low carb spicy asian cabbage - suitable for keto, paleo, atkins diet

Ingredients:

  • 2 Tbsp of olive oil
  • 127 g (4 oz) of raw onion, slivered
  • 340 g (12 oz) of coleslaw mix (cabbage with carrots)
  • 1 Tbsp of soy sauce
  • 1 Tbsp of worcestershire sauce
  • Dash of pepper

Recipe:

  1. Heat the oil over medium-high heat in a wok or very large skillet.
  2. Saute the onion for a few minutes until it starts to soften.
  3. Add the coleslaw mix and stir-fry until it wilts but still has a little crunch to it.
  4. Add the remaining ingredients and toss to mix well.
  5. Serve hot and enjoy.

Nutritional Info:

Calories Carbs Fibre Net Carbs Fat Protein
Olive oil 246 0 0 0 27 0
Onion 53 13 2 11 0 1
Coleslaw mix 88 21 8 13 0 4
Soy sauce 10 1 0 1 0 2
Worcestershire sauce 15 3 0 3 0 0
Total 412 38 10 28 27 7
Per serving (1/4) 103 10 3 7 7 2

Comments

  1. This just looks so delicious – and I’m imagining it would be so fragrant, can almost smell it from here!

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