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Recipe Category: Thai
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Ingredients
- 2 tablespoons (30 ml) lime juice
- 2 tablespoons (30 ml) Thai fish sauce (nam pla)
- -to taste- red pepper flakes
- peanut, canola, or coconut oil.
- 6 cups (420 g) finely shredded napa cabbage
- 6 scallions, sliced
- 2 cloves garlic, crushed
- 23 g unsweetened, flaked coconut
- 1/4 cup (30 g) chopped, dry roasted peanuts
Method
- Mix together the lime juice, fish sauce, and red pepper flakes
- Set aside
- In a wok or heavy-bottomed skillet, heat a few tablespoons (30 ml) of oil over high heat
- Add the cabbage, scallions, and garlic and stir-fry for no more than 5 minutes or just until the cabbage is heated through
- Add the lime juice mixture to the cabbage and stir to coat
- Let it cook just another minute and then stir in the coconut
- Serve topped with peanuts
Makes 4 servings
- Each with 13 grams of carbohydrates and 4 grams of fiber, for a total of 9 grams of usable carbs and 5 grams of protein
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