HIGH-PROTEIN ASIAN CABBAGE SLAW

Low Carb • Sugar-Free • Ready in 15 Minutes

Ingredients

For the Slaw

• 4 cups green cabbage, finely shredded
• 1½ cups red cabbage, finely shredded
• 1 cup carrots, julienned or grated
• 1 cucumber, thinly sliced
• ½ cup green onions, sliced
• ¼ cup fresh cilantro, chopped
• ¼ cup roasted peanuts, roughly chopped

For the High-Protein Dressing

• ½ cup plain Greek yogurt
• 1 tbsp tahini or natural peanut butter
• 1 tbsp soy sauce or coconut aminos
• 1 tbsp rice vinegar
• 1 tbsp fresh lime juice
• 1 tsp toasted sesame oil
• 1 tsp grated fresh ginger
• 1 small garlic clove, minced
• 1–2 tsp water, as needed
• Pinch of chili flakes, optional

Instructions

1. Prepare the vegetables: Shred the green and red cabbage. Grate or julienne the carrots and thinly slice the cucumber and green onions.
2. Make the dressing: Whisk Greek yogurt, tahini or peanut butter, soy sauce, rice vinegar, lime juice, sesame oil, ginger, garlic, and chili flakes until smooth.
3. Add a little water if the dressing is too thick.
4. Combine: Place all the vegetables and cilantro in a large bowl.
5. Pour the dressing over the vegetables and toss thoroughly until everything is evenly coated.
6. Finish: Sprinkle with roasted peanuts and additional cilantro.
7. Serve immediately, or refrigerate for 15–30 minutes to let the flavors develop.

Nutrition

Approximate per serving, assuming 4 servings:

• 140 calories
• 8 g protein
• 7 g net carbs
• ~8–10 g fat
• ~3–4 g fiber

Nutrition varies depending on the yogurt, peanut butter/tahini, peanuts, and soy sauce used.

💡 Tips

• For more protein, add shredded chicken, grilled shrimp, edamame, or extra Greek yogurt to the dressing.
• For a lower-carb version, reduce the carrots and use a low-carb soy sauce or coconut aminos.
• For more crunch, add toasted sesame seeds or extra peanuts.
• For a completely sugar-free dressing, use unsweetened Greek yogurt and check that your soy sauce, peanut butter/tahini, and other condiments contain no added sugar.

❓ Q&A

Can I make this ahead of time?
Yes. Prepare the vegetables and dressing separately and combine them shortly before serving for the crunchiest texture.

How long does it last?
The assembled slaw is best within 1–2 days refrigerated. The vegetables may release water over time.

Can I make it without peanuts?
Yes. Substitute roasted almonds, cashews, sunflower seeds, or sesame seeds—or simply omit them.

Can I make it dairy-free?
Yes. Replace Greek yogurt with an unsweetened dairy-free high-protein yogurt.

Can I add chicken?
Absolutely. Grilled or shredded chicken makes it substantially higher in protein and turns the slaw into a complete meal.

Is it spicy?
Not unless you add chili flakes. For more heat, add sriracha, chili crisp, or fresh sliced chili.

Why use Greek yogurt in the dressing?
It creates a creamy dressing while adding protein without relying on mayonnaise.

Can I use mayonnaise instead?
Yes, but mayonnaise will reduce the protein content. For a compromise, use half Greek yogurt and half mayonnaise.