Forget everything you think you know about coleslaw. This isn't your grandma's mayonnaise-drenched side dish. We're diving into the vibrant world of Vietnamese coleslaw, a refreshing and surprisingly addictive salad that bursts with fresh flavors and satisfying textures. Imagine crisp cabbage perfectly balanced with the tang of lime, the aromatic punch of fish sauce, and the subtle sweetness of carrots – all coming together in a symphony of taste. This isn't just a side; it's a culinary adventure that will elevate any meal.
This recipe offers a unique take on the classic, utilizing readily available ingredients to achieve an authentic and delicious Vietnamese coleslaw. The perfect balance of sweet, sour, and savory will leave you wanting more. Ready to create this culinary masterpiece? Let's jump into the simple, step-by-step instructions below!
Tools Needed
- Mixing bowl
- Measuring cup
- Skillet
- Slotted spoon
- Mandolin (optional)
- Knife
Ingredients
- Red Cabbage
- Raw Coconut Flakes
- Cashews (optional)
- Lime Juice
- Oil
- Lemon Zest
- Monk Fruit Sweetener
- Tamari (or Coconut Aminos)
- Salt
- Pepper
- Finely Chopped Jalapeno
- Apple Cider Vinegar
- Cilantro
- Mint Leaves
- Jicama
- Coconut Oil
Step-by-Step Instructions
Step 1. Prepare the Toppings and Dressing
- Pan-fry raw coconut flakes in coconut oil over medium-low heat for 3-4 minutes, or until lightly toasted and fragrant. Remove with a slotted spoon and set aside to cool.
- Toast cashews (optional) in the same skillet with remaining coconut oil for 2-3 minutes, until lightly golden. Remove and set aside to cool.
- In a bowl, combine lime juice, oil, lemon zest, sweetener, tamari (or coconut aminos), salt, pepper, jalapeno, and apple cider vinegar. Stir well.
- Chiffonade and chop the cilantro and mint leaves.
- Peel and cut into thin matchsticks.
Step 2. Prep the Red Cabbage and Combine Ingredients
- Remove the core and slice into thin ribbons using a mandolin (or knife). Squeeze handfuls of cabbage to release juices and soften.
- Combine all ingredients (except reserved coconut and cashews) in a large bowl. Add dressing and toss to coat.
Step 3. Chill and Serve
- Garnish with reserved coconut and cashews (optional). Refrigerate for at least 2-4 hours (or overnight) to allow flavors to meld.
Read more: Vietnamese Banana Blossom Salad: A Refreshing Recipe
Tips
- Cook coconut flakes and cashews over low heat to prevent burning.
- Using cashews is optional; omit to reduce carbs.
- Weigh ingredients for accurate macro tracking.
- Use caution when using a mandolin slicer.
- Jicama should be firm, without bruises or scars.
- This coleslaw keeps well for about 5 days refrigerated.
Nutrition
- N/A
FAQs
1. Can I use regular white cabbage instead of red cabbage?
Yes, you can! The flavor will be slightly milder, but it will still be delicious and work perfectly in this recipe. The red cabbage adds a beautiful color.
2. How long can I store the leftover coleslaw?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld even more beautifully as it sits!
3. What can I substitute for the fish sauce if I don't have any?
Soy sauce (low-sodium) can be a decent substitute, but it will alter the flavor slightly. Coconut aminos are another good option for a similar umami flavor.
This Keto Vietnamese Red Cabbage Coleslaw is the perfect side dish for any occasion, offering a vibrant burst of flavor without sacrificing your dietary goals. Its crunchy texture and unique taste profile will quickly become a family favorite. Enjoy this healthy and delicious addition to your keto meal plan!