Ingredients
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¼ cup (2 fluid ounces/60 ml) MCT oil or olive oil
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2 tablespoons almond butterunsweetened
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2 tablespoons tamari
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1 tablespoon lime juicefreshly squeezed
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½ teaspoon gingerjuice
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½ teaspoon liquid steviaor erythritol, or xylitol
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½ teaspoon Sea saltfine
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¼ teaspoon Garlic powder
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¼ teaspoon hot sauceor a pinch of cayenne pepper or chili powder
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2 cups (2½ ounces/70 g) mixed spring lettuces
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½ cup (1¾ ounces/50 g) Braised Red Cabbageor 1 cup (4 ounces/115 g) shredded raw red cabbage
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4 eggshard-boiled, peeled and halved
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½ English Cucumberssliced
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1 tablespoon raw almondscrushed for garnish
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1 tablespoon fresh cilantrochopped for garnish
Directions
Yield: 2 servings
This is keto twist on a traditional Indonesian comfort food; it’s a great way to incorporate the flavors of Southeast Asia into a ketogenic dish!
Ingredients:
ALMOND BUTTER DRESSING:
¼ cup (2 fluid ounces/60 ml) MCT oil
2 tablespoons unsweetened almond butter
2 tablespoons tamari
1 tablespoon freshly squeezed lime juice
½ teaspoon ginger juice, or 1 teaspoon grated fresh ginger
½ teaspoon liquid stevia, erythritol, or xylitol
½ teaspoon fine sea salt
¼ teaspoon garlic powder
¼ teaspoon hot sauce, or a pinch of cayenne pepper or chili powder
2 cups (2½ ounces/70 g) mixed spring lettuces
½ cup (1¾ ounces/50 g) Braised Red Cabbage, or 1 cup (4 ounces/115 g) shredded raw red cabbage
4 eggs, hard-boiled, peeled and halved
½ English cucumber, sliced
1 tablespoon crushed almonds, for garnish
1 tablespoon chopped fresh cilantro, for garnish
Directions:
- Place the dressing ingredients in a small food processor and process until well blended. Alternatively, place the ingredients in a bowl and whisk by hand.
- Divide the lettuces, cabbage, eggs, and cucumber slices between 2 bowls.
- Pour half of the dressing over each salad. Garnish each bowl with half of the almonds and cilantro.
