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


  1. Add cucumber, red onion, red pepper, and sesame seeds to a medium size bowl. Set aside.
  2. In a small bowl mix together rice wine vinegar, sweetner, sesame oil, red pepper flakes, and salt.
  3. Toss to mix all ingredients together.
  4. 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


  1. Combine all of the salad ingredients in a large bowl.
  2. Combine all of the dressing ingredients in a blender and blend until smooth.
  3. Pour the dressing over the salad and toss to coat. Garnish and serve immediately.

Recipes by Jackie DeKnock of Gourmet Safari

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