Now, shop-bought coleslaw isn’t ridiculously high in carbs, anyway. But it also tastes a bit nasty, imo! It certainly doesn’t compare with this delicious Thai dressing which is combined with really low carb vegetables to create the perfect salad. Great with barbecue meat dishes.
If you use coconut cream instead of sour cream, you really make the most of those lovely Thai flavours. The cartons are about 250ml, so if you take out a couple of spoons from the coconut cream carton, you can always use the rest up on a perfect Low Carb Chocolate Ganache Tart!
- 120g raw white cabbage, shredded
- 30g raw beansprouts
- 30g flaked almonds
- 1 tbsp lime juice (about half a lime)
- 1 tsp red Thai paste
- 2 tbsp sour cream or coconut cream
- fresh coriander, chopped
- Combine all the ingredients and pop in the fridge until you need it.