Prep Time: 15-20 Minutes
Cook Time: 0 Minutes
Approx. Total/Net Carbs for Entire Dish:
83 g / 48 g
For the Dressing:
1 tbsp red curry paste
1 tbsp lime juice
1 tbsp fish sauce
150 ml coconut cream
2 tbsp macadamia nut butter
2-3 tbsp fresh coriander
1/2 green cabbage, shredded
1/2 cup bean sprouts
3-4 spring onions, thinly chopped
1 cup dry-roasted macadamia nuts, roughly chopped
Tips & Substitutions
Note: For some people, the uncooked veggies in this salad can cause a bit of digestive discomfort. If this is your first time eating raw cabbage, make a small batch and make sure it agrees with you before you go all in.
Macadamias: Any other roasted nuts
Green Cabbage: Any other type of cabbage
Coconut Cream: Set can of coconut milk in the fridge overnight. The next day, scoop out the thick top layer and use that instead.
Add all of the dressing ingredients to a sauce pan or small pot, mix it all together, and bring to a boil.
Once boiling, turn off the heat and let the mixture cool.
Combine the cabbage, bean sprouts, spring onion, and macadamia nuts in a large bowl.
Once the dressing is cool, drizzle it over your salad to toss to mix it all together.