Vegan Keto Crack Slaw

This Vegan Keto Crack Slaw is a vibrant and savory lunch option that proves you do not need meat to enjoy a deeply satisfying, umami-rich meal. The base of tender green cabbage absorbs the bold flavors of garlic, sesame oil, and tangy vinegar, while a hint of chili paste adds a gentle heat that warms the palate. What truly sets this version apart is the addition of macadamia nuts, which provide a rich, buttery crunch that perfectly mimics the heartiness usually found in traditional egg-roll-in-a-bowl recipes. It is a quick, ten-minute stovetop dish that delivers a wonderful balance of textures, from the softened cabbage to the slightly toasted sesame seed garnish.

One of the best things about this recipe is its versatility, making it easy to adapt based on what you have in your pantry. If you are looking for a gluten-free alternative, you can easily swap the soy sauce for tamari or coconut aminos without losing that essential saltiness. While macadamia nuts offer the best fat profile for a keto lifestyle, you could substitute them with chopped walnuts or even pecans for a different flavor profile. For those who prefer a bit more kick, feel free to double the chili paste or top the finished dish with a drizzle of sriracha to really brighten up the flavors.

This dish is also an excellent candidate for meal prep because the flavors tend to meld and deepen after sitting for a few hours. You can store any leftovers in an airtight container in the refrigerator for up to four days, though it is not recommended for freezing as the cabbage can become too soft upon thawing. When you are ready to enjoy it again, simply reheat the slaw in a pan over medium heat for a few minutes until it is warmed through, which helps maintain the crispness of the nuts and the integrity of the vegetables better than a microwave would. It is a reliable, nourishing staple that makes staying on track with your plant-based keto goals both simple and delicious.

Yields 2 servings of Vegan Keto Crack Slaw

The Preparation

• 4 cups green cabbage, shredded
• 2 tablespoons soy sauce
• 1 teaspoon white vinegar
• 1 tablespoon sesame oil
• 1 teaspoon chili paste
• 2 teaspoons fresh garlic, minced
• 1/2 cup macadamia nuts, chopped
• 1 teaspoon sesame seeds
• 1 green onion, chopped

The Execution

1. Preheat a pan over medium-low heat, then add the cabbage, soy sauce, vinegar, sesame oil, chili paste, and garlic. Stir everything together.

2. Cover and cook for 5 minutes, until the cabbage has softened, then mix in the nuts.

3. Cook for another 5 minutes, or until the nuts start to soften. Garnish with sesame seeds and chopped green onion, then serve.

This makes a total of 2 servings of Vegan Keto Crack Slaw. Each serving comes out to be 367 calories, 33.1g fats, 9.5g net carbs, and 6.7g protein.

Vegan Keto Crack Slaw

This makes a total of 2 servings of Vegan Keto Crack Slaw. Each serving comes out to be 367 calories, 33.1g fats, 9.5g net carbs, and 6.7g protein.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings 2 servings

Calories 367 kcal

Ingredients

  

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• 4 cup green cabbage shredded
• 2 tablespoon soy sauce
• 1 teaspoon white vinegar
• 1 tablespoon sesame oil
• 1 teaspoon chili paste
• 2 teaspoon fresh garlic minced
• ½ cup macadamia nuts chopped
• 1 teaspoon sesame seeds
• 1 green onion chopped

Instructions

 

• Preheat a pan over medium-low heat, then add the cabbage, soy sauce, vinegar, sesame oil, chili paste, and garlic. Stir everything together.
  
• Cover and cook for 5 minutes, until the cabbage has softened, then mix in the nuts.
  
• Cook for another 5 minutes, or until the nuts start to soften. Garnish with sesame seeds and chopped green onion, then serve.
  

Nutrition

Calories: 367kcalCarbohydrates: 9.5gProtein: 6.7gFat: 33.1g

Keyword 15-minute, dairy-free, egg-free, high-fat, keto, low-carb, quick, simple-and-easy, stovetop, sugar-free, vegan, vegetarian, weeknight-dinner