You'll also find this recipe in our Keto & Spice Cookbook.
CookbooksSambharo
Rated 5.0 stars by 1 users
Category
Sides / Nut Free / Dairy Free / Vegetarian
Author:
Keto Fitness Club
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Calories
108
This dish is traditionally eaten cold but also delicious when eaten hot :)
In the photo: served with pan fried tuna steaks & cumin salsa.
Fridge: 3-4 days.
Freezer: 3-6 months.
Makes 4 portions - each portion contains:
108 Calories / 5.2g Carbs / 2.3g Protein / 7.8g Fat
Ingredients
-
30ml (30g) Cooking Coconut Oil (this is unflavoured) or Butter
-
1 tsp Mustard Seeds
-
1/4 tsp Ground Turmeric
-
300g White Cabbage, shredded
-
100g Carrots, cut into batons
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1 Red Chilli, cut into strips
-
1 Green Chilli, cut into strips
-
Salt to taste
-
10g Coriander, chopped
Directions
Begin by adding the oil to a saucepan and heating up the mustard seeds.
As soon as the seeds begin to pop, add the turmeric, stir quickly and then add the cabbage and carrots.
Cook with a lid on for around 15 minutes or until al dente (slightly crunchy), then add the chillies and cook for a further 5 minutes.
Add the sweetener and salt to taste, then add the chopped coriander and serve.
Recipe Video
Nutrition per serving
Calories 108, Carbs (net) 5.2 grams, Protein 2.3 grams, Fat 7.8 grams
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