World · Keto
Cabbage & Almond Butter Stir-Fry
Stir-fried cabbage in a creamy almond-butter sauce — a vegan take on the peanut-noodle vibe, with shredded cabbage standing in for noodles. Quick wok dinner with deep umami.
Halal-friendly Vegetarian Gluten-free Easy
- Prep
- 5 min
- Cook
- 12 min
- Total
- 17 min
- Serves
- 2
9g Net carbs
9g Protein
22g Fat
280 Calories
Per serving
Ingredients
- 400g (about 1/2 head) Green cabbage, thinly shredded
- 1 tbsp Toasted sesame oil
- 1 tbsp Avocado oil (or other high-heat oil)
- 2 tbsp Smooth almond butter (no sugar)
- 2 tbsp Coconut aminos (or tamari)
- 1 tbsp Fresh ginger, grated
- 2 cloves Garlic, minced
- 1 tsp Rice vinegar (or apple cider vinegar)
- 1/2 tsp Red chilli flakes (optional)
- 1 tsp Toasted sesame seeds (to garnish)
- 1 tbsp Green onion, thinly sliced (to garnish)
Method
- Whisk the almond butter, coconut aminos, rice vinegar, and 2 tablespoons hot water in a small bowl until smooth.
- Heat the avocado oil in a wok or large skillet over high heat. Add the garlic, ginger, and chilli flakes; stir 30 seconds.
- Add the shredded cabbage. Stir-fry 5-6 minutes, tossing often, until just wilted and lightly charred at the edges.
- Drizzle the almond butter sauce over the cabbage. Toss to coat, 1-2 minutes more.
- Finish with sesame oil. Plate and scatter with toasted sesame seeds and green onion.
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