a

Menu

EAT FAT BEAT FAT

M
Free E-book Opt-In

Keto broccoli salad

  • Preparation Time: 10 minutes
  • Cooking Time: 0 minutes
  • Servings: 4-6

🥗 Ingredients

For the Salad

Amount (Volume) Amount (Weight) Ingredient
2 medium heads ~24.7 oz / 700g Broccoli, florets chunked
2 cups ~6.3 oz / 180g Red Cabbage, shredded
0.5 cups ~1.6 oz / 45g Sliced Almonds, roasted
1 stalk ~0.5 oz / 15g Green Onions, sliced
0.5 cups ~3.0 oz / 85g Raisins

For the Orange Almond Dressing

Amount (Volume) Amount (Weight) Ingredient
0.33 cup ~2.8 fl oz / 80ml Orange Juice
0.25 cup ~2.25 oz / 64g Almond Butter
2 tbsp ~1.05 oz / 30g Coconut Aminos
1 small ~0.7 oz / 20g Shallot, chopped finely
0.5 tsp ~0.1 oz / 3g Salt

🥣 Directions

  1. Make the Dressing: In a food processor or blender, combine the orange juice, almond butter, coconut aminos, finely chopped shallot, and salt. Pulse until the dressing is perfectly smooth.
  2. Combine the Salad: In a large bowl, add the broccoli florets, shredded red cabbage, roasted almonds, sliced green onions, and raisins.
  3. Toss and Serve: Pour the smooth dressing over the salad ingredients. Toss well to ensure everything is evenly coated. Serve.

Note

This recipe makes 4-6 servings and can be kept in an airtight container in the refrigerator for up to 5 days.

📊 Estimated Nutrition (Corrected)

The following is a rough estimate based on the ingredients above, calculated for 1 of 5 servings (the midpoint of 4-6).

  • Calories: ~257
  • Fat: ~12g
  • Protein: ~9.8g
  • Total Carbohydrates: ~33.6g
  • Fiber: ~7.7g
  • Net Carbs: ~25.9g

Would you like me to suggest some actual low-carb substitutions to make this recipe truly keto-friendly?

0