This quick salad inspired by Asian flavours is a great side or light meal.

It’s crisp, fresh and has an amazing crunch thanks to the cabbage and peanuts.

Ingredients

3 cups kale
1/2 cup red cabbage, shredded
1/4 cup roasted peanuts
1 Tbsp extra virgin olive oil
2 tsp rice vinegar
2 tsp coconut oil, melted
1 tsp sesame oil
Pinch of kosher salt
Optional, to garnish: salt cured egg yolks (see our Salt Cured Egg Yolk recipe)

Yields: 2 servings
Per serving: 4 net carbs*

Prep time: 5 min
Cook time: -
Total time: 5 min

* Net carbs may vary based on brand used

Directions

Remove the stems from kale and shred it by hand. Place the shredded kale in a large bowl, drizzle it with the extra virgin olive oil, and massage for 1-2 min to soften the leaves.

Add the red cabbage and mix together.

In a small bowl, whisk together the dressing by combining the rice vinegar, coconut oil, sesame oil and salt.

Pour the dressing over the kale, then top it with roasted peanuts. Optionally, grate some salt cured egg yolks (see our Salt Cured Egg Yolk recipe) over the top.