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Low Carb Asian Chicken Slaw Featured


Very tasty Asian Slaw salad for these hot days!


Salad Ingredients

  • 500 gms cabbage thinly sliced
  • 500 gms sliced/shredded cooked chicken
  • 3 celery stalks thinly sliced
  • ½ red onion thinly sliced
  • ½ red pepper/capsicum thinly sliced
  • 1 bunch of coriander roughly chopped
  • Chopped coriander and 4 tablespoons unsalted peanuts to garnish.

Dressing Ingredients

  • 1 tablespoon fish sauce or 2 tablespoons soy sauce
  • 4 tablespoons rice wine vinegar
  • 1-2 tablespoons Monk Fruit Blend-to taste
  • 1 small to medium chilli finely chopped- or to taste
  • 1 teaspoon finely chopped/minced ginger
  • 1 clove garlic chopped/minced


  • Slice the vegetables for the salad as finely as you can. Toss them together in a large bowl.
  • Add the chicken and most of the coriander saving some coriander to garnish at the end.
  • Mix all of the ingredients together for the dressing and pour over the salad.
  • Allow the flavours to soak in for at least 15 minutes before serving.

To Serve

Divide the slaw into 4 serving bowls and garnish each bowl with 1 tablespoon of unsalted peanuts and leftover coriander leaves.

Carb lovers variation- serve on top of rice vermicelli noodles that have been soaked in hot water for 5 minutes, rinsed in cold water and drained.

Add some konjac noodles/shirataki noodles for a great low carb variation.