Do you need an easy side dish that’s ready in no time and can feed a crowd? This Warm Asian Broccoli Salad is going to be your new favorite!
In under 15 minutes you can have a tender, crisp, broccoli slaw that’s warmed and dressed in classic Asian flavors. It’s so fast, and so easy, that this recipe is only three steps! Your entire family will be happy to see this on the table, even the ones who are not on keto.
This recipe makes the perfect side dish for Korean BBQ Beef Stuffed Bell Peppers or Asian Grilled Keto Short Ribs. I recommend adding the optional cilantro garnish as it brightens up the whole dish. If you can, also be sure to grate your own ginger. I know that you can buy it in tubes from the produce department, but it tends to lose a little sharpness when it’s processed this way. If you take the time to freshly grate your ginger then it have a little more kapow!
Yields 8 servings of Warm Asian Broccoli Salad.
The Preparation
- 2 tablespoons coconut oil
- 12 ounces broccoli slaw
- 1 tablespoon coconut aminos
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup full-fat plain greek yogurt
- 1/2 tablespoon sesame seeds
- 2 tablespoons fresh cilantro, ripped
The Execution
1. Preheat coconut oil in a large skillet over medium high heat. Place the broccoli slaw into the skillet Cover and cook for 7 minutes.
2. Uncover, then stir in the coconut aminos, ginger, salt and pepper. Remove your skillet from the heat, then add yogurt and top with sesame seeds.
3. Garnish with cilantro, if desired.
This makes a total of 8 servings of Warm Asian Broccoli Salad. Each serving comes out to be 63 calories, 4.5g fats, 2.9g net carbs, and 2.2g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 2 tablespoon coconut oil | 243 | 27 | 0 | 0 | 0 | 0 |
| 12 ounce broccoli slaw | 99 | 0 | 20 | 8.2 | 11.8 | 8 |
| 1 tablespoon coconut aminos | 12 | 0 | 3 | 0 | 3 | 0 |
| 1 teaspoon fresh ginger | 2 | 0 | 0.4 | 0 | 0.3 | 0 |
| 1/2 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/4 teaspoon black pepper | 1 | 0 | 0.3 | 0.1 | 0.2 | 0.1 |
| 1/2 cup full-fat plain greek yogurt | 108 | 5.7 | 3.4 | 0 | 3.4 | 10.2 |
| 1/2 tablespoon sesame seeds | 23 | 1.9 | 1 | 0.6 | 0.5 | 0.7 |
| 2 tablespoon fresh cilantro | 0 | 0 | 0.1 | 0.1 | 0 | 0 |
| Totals | 487 | 34.6 | 28.2 | 9 | 19.2 | 19 |
| Per Serving (/8) | 61 | 4.3 | 3.5 | 1.1 | 2.4 | 2.4 |

Warm Asian Broccoli Salad
Ingredients
- 2 tablespoon coconut oil
- 12 ounce broccoli slaw
- 1 tablespoon coconut aminos
- 1 teaspoon fresh ginger grated
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup full-fat plain greek yogurt
- ½ tablespoon sesame seeds
- 2 tablespoon fresh cilantro ripped
Instructions
- Preheat coconut oil in a large skillet over medium high heat. Place the broccoli slaw into the skillet. Cover and cook for 7 minutes.
- Uncover, then stir in the coconut aminos, ginger, salt and pepper. Remove your skillet from the heat, then add yogurt and top with sesame seeds.
- Garnish with cilantro, if desired.






Thanks for sharing Craig! I love easy recipes that I don’t have to be a four star chef to make.
I’m glad you like it! Let me know how it turns out. 🙂
I’m confused by the nutrition counts.
The last photo states 163 Calories, 15g Fats, 2.4g Net Carbs, and 3.2g Protein.
While the nutrition table states 62.63 Calories, 4.44g Fats, 2.71g Net Carbs, and 1.78g Protein. Which is the correct one?
Hi Myramaid. I’m sorry about the mistake – the nutrition table is correct. I’ve fixed the nutrition summary. Sorry about any confusion!
Can you substitute cow’s milk yogurt for the goat?
Hi there! You could certainly do that, but the nutritional information will be different. So just be sure to adjust when tracking. 🙂