High-Protein Asian Cabbage Slaw
Low carb, sugar-free and ready in 15 minutes — a crunchy mountain of cabbage, edamame and peanuts in a sesame-peanut dressing
This high-protein Asian cabbage slaw keeps every promise on the cover: low carb, sugar-free, ready in 15 minutes — with 8g protein, 7g net carbs and 140 calories per serving. Two cabbages, carrot, cucumber and edamame pile into a crunchy mountain, dressed in a sesame-peanut dressing and finished with roasted peanuts, like the platter in the photo.
Per serving: 140 calories, 8g protein and 7g net carbs. Ready in 15 minutes.
Why you’ll love this cabbage slaw
- 8g protein per serving for just 140 calories
- Low carb and sugar-free — exactly as promised on the cover
- On the table in a genuine 15 minutes, no cooking at all
- Serious crunch in every forkful
- The dressing is sweet, salty, nutty and tangy — with zero sugar
- Makes a mountain: perfect for barbecues and meal prep
Health notes
- Edamame and peanuts: The protein team — most slaws have none, this one is built on them.
- Peanut butter powder and Greek yogurt in the dressing: Peanut flavour and creaminess with far fewer calories than oil alone — and more protein.
- Two cabbages: Green and purple for colour, fibre and crunch that lasts.
- Erythritol in the dressing: Asian dressings are usually loaded with sugar — this one gets its sweetness with none.
- Locked from the cover: The photo supplied the title, claims, time and macros, so they are kept consistent throughout the block.
Key element — dress late, peanuts last
Cabbage starts weeping the moment dressing touches it. Toss the slaw just 5–10 minutes before serving so the shreds drink in the flavour but stay crunchy, and scatter the roasted peanuts over the top at the very end — dressed peanuts go soft, but peanuts added last crackle in every bite, exactly like the mound in the photo. Making it ahead? Keep the bowl of veg, the jar of dressing and the peanuts separate until serving.
Ingredients
Slaw
- 4 cups finely shredded green cabbage
- 2 cups finely shredded red cabbage
- 2 carrots, julienned or coarsely grated
- ½ cucumber, halved and thinly sliced
- 1 cup shelled edamame, thawed
- 4 spring onions, thinly sliced
- ½ cup fresh coriander leaves, roughly chopped
- ⅓ cup roasted peanuts
- 1 Tbsp sesame seeds
Sesame-peanut dressing
- 3 Tbsp rice vinegar (unsweetened — check the label)
- 3 Tbsp soy sauce or tamari
- 2 Tbsp toasted sesame oil
- 2 Tbsp peanut butter powder
- 2 Tbsp plain Greek yogurt
- 1½ Tbsp erythritol or monk fruit sweetener
- 1 Tbsp grated fresh ginger
- 1 clove garlic, grated
- Juice of ½ lime
- ½ tsp chilli flakes, plus more to taste
- 1–2 Tbsp water, to loosen
Swaps
- Make it a meal: Shredded rotisserie chicken or grilled prawns folded through.
- Nut-free: Sunflower seeds instead of peanuts, tahini instead of peanut powder.
- Extra crunch: A handful of sugar-free crispy shallots or toasted almonds on top.
- Spicier: Fresh red chilli slices and a dash of sugar-free hot sauce in the dressing.
Instructions
| 1 | Whisk the dressing. Whisk all the dressing ingredients in a jar or bowl until smooth, adding water a spoonful at a time until it pours like single cream — like the pour in the photo. |
| 2 | Shred the cabbages. Slice both cabbages as fine as you can — thin shreds drink the dressing better. Tip into your biggest bowl with the carrots. |
| 3 | Add the rest. Add the cucumber, edamame, spring onions and coriander to the bowl. |
| 4 | Toss with your hands. Toss the vegetables well so every shred is separated and ready for dressing. |
| 5 | Dress it late. Pour over about three-quarters of the dressing and toss thoroughly. Rest for 5–10 minutes so the flavours marry but the crunch stays. Taste and add more dressing if needed. |
| 6 | Pile and finish. Pile the slaw high on a platter — it should mound like the photo — and scatter the peanuts and sesame seeds over the top at the very last moment. |
Pro tips
- A bag of pre-shredded coleslaw mix cuts the prep to 5 minutes.
- “Seasoned” rice vinegar is sweetened — buy the plain one.
- Massage a pinch of salt into the cabbage for 1 minute if you like it slightly softer.
- The dressing keeps for a week in the fridge — make double.
- Leftover slaw is brilliant in lettuce wraps the next day.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 140 |
| Protein | 8g |
| Net carbohydrates | 7g |
| Total carbohydrates | 11g |
| Fiber | 4g |
| Total fat | 7g |
| Sodium | 480mg |
Per serving (6 servings), locked from the cover: 8g protein, 7g net carbs, 140 calories. Exact macros vary slightly with peanut and yogurt brands.
Variations
Chicken slaw bowl
Warm shredded chicken over the top turns it into a full meal.
Thai style
Fish sauce and extra lime in the dressing, mint with the coriander.
Rainbow crunch
Bell pepper strips and radish matchsticks through the mix.
Korean twist
Gochugaru instead of chilli flakes and a splash of kimchi juice in the dressing.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator (undressed) | Up to 4 days | Veg and dressing stored separately — dress portions as you serve |
| Refrigerator (dressed) | Up to 1 day | Still tasty, softer crunch — add fresh peanuts when serving |
| Dressing jar | Up to 1 week | Shake well before using; it thickens as it chills |
