Low Carb Asian Slaw with Konjac Noodles

Low Carb Asian Slaw with Konjac Noodles

Low Carb Asian Slaw with Konjac Noodles

I lived in Asia for many years and really enjoyed eating many of their fresh Asian slaw like salads, which often featured rice noodles. Having been on the low carb band wagon for many years now, I haven’t eaten one of these types of salads for a long time but then….along came Konjac Noodles. They are made for this type of salad and are very similar in texture to rice noodles so I’m pretty excited about this particular recipe for Low Carb Asian Slaw with Konjac Noodles.

Sugar Free Vietnamese Chicken Wings
Sugar Free Vietnamese Chicken Wings served with Asian Slaw with Konjac Noodles

I was trying to come up with a lovely side dish to go with another recipe for Sugar Free Vietnamese Chicken Wings and this salad is the absolute perfect accompaniment. So, I’m really recommending that if you make one of these recipes, you make the other one to go with it.  You could also simply serve this as a salad or side dish or you could also add some shredded chicken to it to make it a more substantial meal.

I hope you manage to find the time to make this recipe for Low Carb Asian Slaw with Konjac Noodles – and would love to see some of your kitchen creations.


Low Carb Asian Slaw with Konjac Noodles
Serves 4

Slaw Ingredients
1 x 400 gms/14 oz packet of Konjac noodles cooked as instructed on the packet, rinsed in cold water and well drained.
400 gms/14 oz finely sliced cabbage
1 small onion finely chopped
1 red pepper/capsicum finely sliced
2 Spring onions chopped- reserve a little for garnish
1bunch coriander roughly chopped -reserve a little for garnish
100 gms unsalted peanuts

Slaw Method
Add Konjac noodles to a large bowl and cut through the longer lengths of the noodles to make them shorter and easier to manage.
Add the remaining ingredients to the noodles and gently mix till well combined.

Vietnamese Slaw Dressing
3 Tbspns Water
3 Tbspns Fish Sauce
3 Tbspns Lime Juice
1 Tbspn Lokanto Monkfruit or alternative sweetener/stevia/erythritol- or to taste
1 tspn minced garlic
1 tspn rice wine vinegar
1/2 tspn minced/chopped red chili- or to taste

Combine all ingredients together and mix well ensuring the sweetener has dissolved.

To Serve
Pour the desired amount of dressing over the slaw mix and stir slaw till evenly coated with dressing.
Serve the Asian Slaw garnished with peanuts, chopped spring onions, chopped coriander and some chopped red chili-if desired.

1. Add 100-150 gms/4-5 oz of shredded chicken to this recipe to make an Asian Chicken Slaw with Konjac Noodles.
2. Omit Konjac noodles and add additional cabbage if desired.
3. Recipe developed to go with Sugar Free Vietnamese Chicken Wings.

A KETohh creation

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