Adapted from Real Meal Revolution



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.


  1. Add all of the dressing ingredients to a sauce pan or small pot, mix it all together, and bring to a boil.

  2. Once boiling, turn off the heat and let the mixture cool.

  3. Combine the cabbage, bean sprouts, spring onion, and macadamia nuts in a large bowl.

  4. Once the dressing is cool, drizzle it over your salad to toss to mix it all together.

  5. Enjoy!