21 Aug Chill out w/ keto-friendly asian dishes
The humidity has kicked down a notch, but it’s still summer, and its still pretty hot. That’s why we’re enjoying CHILLED dishes this week! Here are two of our faves…
1) Chilled Asian Cucumber Salad Serves: 6-8
Prep Time: 20 minutes
- 4 cups thinly sliced cucumbers
- 1/4 cup finely sliced red onion
- 1/4 cup finely diced red pepper
- 1 teaspoon of sesame seeds, toasted
- 1/4 cup rice wine vinegar (I used brown rice vinegar)
- ½ teaspoon Stevia or Erythritol sweetener, to taste (or honey if you’re not following Keto)
- 1/2 teaspoon toasted sesame oil
- 1/4 teaspoon of red pepper flakes
- 1/2 teaspoon of sea salt
- Add cucumber, red onion, red pepper, and sesame seeds to a medium size bowl. Set aside.
- In a small bowl mix together rice wine vinegar, sweetner, sesame oil, red pepper flakes, and salt.
- Toss to mix all ingredients together.
- Serve immediately or refrigerate for 1-2 hours to let all the flavours meld together.
2) Chilled Asian Shiritake Noodles With Peanut Sauce Serves: 4
Prep Time: 10 minutes
For the salad:
- 1 cup shredded red cabbage
- 1 cup shredded green cabbage
- 1/4 cup chopped spring onions
- 1/4 cup chopped cilantro
- 4 cups shiritake noodles (drained/rinsed) or thin rice noodles
- 1/4 cup chopped peanuts
For the dressing:
- 2 tablespoons minced ginger
- 1 teaspoon minced garlic
- ½ cup water
- 1 tablespoon lime juice
- 1 tablespoon toasted sesame oil
- 1 tablespoon Tamari (GF soy sauce)
- 1 tablespoon fish sauce (or coconut aminos for Vegan)
- ¼ cup sugar free peanut butter
- ¼ teaspoon cayenne pepper
- ½ teaspoon sea salt
- ½ tablespoon Stevia, to taste (Stevia is about 300 times sweeter than sugar)
For the garnish: chopped peanuts and cilantro
- Combine all of the salad ingredients in a large bowl.
- Combine all of the dressing ingredients in a blender and blend until smooth.
- Pour the dressing over the salad and toss to coat. Garnish and serve immediately.
Recipes by Jackie DeKnock of Gourmet Safari