Name: Low Carb Rainbow Asian Slaw
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Thai
Ingredients: 1/2 cup red cabbage, shredded; 1/4 cup cilantro leaves; 1/4 cup red peppers, sliced; 1/2 cup green and yellow zucchini, sliced; 1/4 cup carrots, shredded; 1/4 cup red onion, thinly sliced; 2 tablespoons olive oil; 2 tablespoons coconut milk; 1 tablespoon lime juice; 1 teaspoon Thai red curry paste; 1 teaspoon Swerve Brown Sweetner; salt & pepper to taste

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Summer is my favorite time to make this low carb rainbow Asian slaw. It’s full of colorful vegetables and it’s mixed with a tasty sugar free Thai dressing. This vegetable slaw is crunchy and filling and makes a great side dish. One serving has only 86 calories and 3.2g net carbs!

You might also like this healthy Asian veggie noodle salad recipe!

white plate with low carb rainbow Asian slaw with bowl in background and bunch of cilantro — This post contains affiliate links. For more information visit our policies page.

I visually love salads like this with all the vibrant colors. This low carb rainbow Asian slaw is not only beautiful, it’s also crunchy and delicious! You can make this recipe in just a few minutes and each serving has only 86 calories and 3.2g net carbs!

aerial view of white plate and bowl with low carb rainbow Asian slaw and a bunch of cilantro — The rainbow of vegetables makes this a beautiful but also healthy and tasty salad.

The Rainbow Vegetables I Used In This Slaw

Let’s talk about this rainbow Asian slaw. We always hear “eat the rainbow” to make sure we are getting all the nutrients we need, well I got you covered with this colorful dish. For this healthy slaw recipe I used: purple cabbage, red peppers, red onions, cilantro, carrots and green and yellow zucchini. Here is why they are good for you.

Purple cabbage: rich in nutrients (vitamin C & K1) and antioxidants, fights inflammation, enhances gut health
Sweet Red Peppers: low calorie, high in vitamin C and antioxidants
Red Onions: high in quercetin and chromium, low calorie
Cilantro: low calorie, high in vitamin A and K
Carrots: high in beta carotene and lutein, good heart and eye health
Yellow & Green Zucchini: low calorie, variety of vitamins, high in fiber and water

Learn more about the healthy benefits of these vegetables on Healthline.com

white platter with a rainbow of chopped vegetables: purple cabbage, red peppers, orange carrots, yellow zucchini, green zucchini, green cilantro — Chopping and slicing the vegetables very thin really adds to the flavor of the slaw.

What’s In The Sugar Free Thai Dressing

For this recipe I used Thai Kitchen red curry paste which is something you can usually find in a grocery store. It’s packed with flavor so I just needed to mix the red Thai curry paste with coconut milk, olive oil, lime juice, garlic and Swerve brown sweetener. Just whisk the ingredients together and set aside.

Let’s Make This Rainbow Asian Slaw!

To chop and slice the vegetables for this slaw I used a mandoline and julienne peeler. I wanted the vegetables to be as thin as possible. Believe it or not, I think this really adds to the taste of the salad.

So I used the julienne peeler on the carrots and zucchinis. You could just chop these vegetables into thin matchsticks if you don’t have that type of peeler.

I used the mandoline on the cabbage and red onions to make the thinnest slices possible. I also used it on the red pepper but next time I would chop that into matchsticks too.

Once you have all the vegetables chopped, toss with the dressing and refrigerate until ready to eat. It will soften the longer you have it refrigerated.

A glass bowl with all of the rainbow slaw without dressing and a white bowl with the Thai dressing and a bunch of cilantro

Recipe Tips & Notes

Try to chop your vegetables as thinly as you can as it adds to the flavor of the salad. I used a mandoline and julienne peeler.
The longer you refrigerate the slaw the softer it will be come.
You can add any kind of vegetable you want to this slaw but I would make sure they are about the same crunchiness level so that some don’t get soggy while the others are crunchy.
Some tasty things you can add to this salad are nuts (like cashews or pecans or almonds), seeds (like pepita or sunflower seeds) or any kind of protein (chicken, tuna or even tofu)

closeup of a white plate with low carb rainbow Asian slaw with bowl in background and bunch of cilantro — This keto slaw will soften the longer it’s refrigerated.

Great For Meal Prep Salad Jars

Because all of these vegetables hold up well as when dressed, they make good salad jars if you are into low carb meal prep.

I wrote a good post on 5 different low carb salad jars which used cauliflower rice. These vegetables just like cauliflower rice really stay crunchy so they make a better salad base than lettuce if you are meal prepping salad jars.

glass mason jar with the rainbow vegetables all chopped up — This slaw is great for low carb meal prep.

If you want to add a little something more to this Asian slaw you can try the following:

nuts (like cashews or pecans or almonds),
seeds (like pepita or sunflower seeds or sesame seeds)
any kind of protein (chicken, tuna or even tofu)

This would be a great low carb summer side dish to take to a picnic or party. However you can just eat it as is for dinner or as a side dish. I have a Thai burger coming up that goes great with this so keep an eye out for it. The nutritional information for 1 serving is:

86 cals / 7.4g fat / 4.3g carbs / 1.1g fiber / 0.8g protein = 3.2g net carbs