You'll also find this recipe on page 34 of the Keto & Spice Cookbook.
Keto Fitness Club
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
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
1 Red Chilli, cut into strips
1 Green Chilli, cut into strips
Salt to taste
10g Coriander, chopped
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.
Nutrition per serving
Calories 108, Carbs (net) 5.2 grams, Protein 2.3 grams, Fat 7.8 grams