Sure, here's a recipe for a keto shrimp and red cabbage salad with ginger soy dressing, along with the cooking time and serving size information:
Cook time: 20 minutes
Serving size: 4
Ingredients:
For the salad:
1 lb cooked shrimp, peeled and deveined
4 cups shredded red cabbage
1 cup shredded carrots
1 red bell pepper, thinly sliced
1/4 cup sliced scallions
1/4 cup chopped fresh cilantro
For the ginger soy dressing:
1/4 cup olive oil
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp honey (or low-carb sweetener of choice)
1 tbsp grated fresh ginger
1 clove garlic, minced
Salt and pepper to taste
Instructions:
In a large mixing bowl, combine the cooked shrimp, shredded red cabbage, shredded carrots, thinly sliced red bell pepper, sliced scallions, and chopped cilantro.
In a separate mixing bowl, whisk together the olive oil, soy sauce, rice vinegar, honey (or low-carb sweetener), grated ginger, minced garlic, salt, and pepper until well combined.
Pour the ginger soy dressing over the shrimp and red cabbage mixture and toss until evenly coated.
Divide the salad into four bowls and serve.
This keto shrimp and red cabbage salad is a great source of fiber, vitamins, and minerals. The ginger soy dressing adds a nice Asian-inspired flavor and pairs well with the shrimp and vegetables. This salad can also be customized by adding additional vegetables or substituting the shrimp for another protein source like chicken or tofu. Enjoy!