This surprise keto recipe is for one of my wife’s favorite salads from a steakhouse she grew up eating at! This pickled cabbage and iceberg salad is a great keto diet side dish for steaks or any fatty hearty protein that can benefit from the tangy vinegar of the cabbage! My homemade blue cheese dressing gives it an amazing creamy layer that brings the whole salad together to make an incredible low carb recipe for all the keto and maybe even ketovore diet folks.
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Eat your meat (and maybe your salad if you’re keto/ketovore), love your life!
Chris 😊🥩🧈🥓🍳… 🥗? 😁
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Salad Recipe (if there is one as this is really more a technique you have to play with)
1 head iceberg lettuce
1 head red cabbage
3-4 Tbsp red wine vinegar
2-3 Tbsp salt
1/4 tsp garlic powder
8 grams (about 1/2-3/4 tsp) allulose
Black pepper to taste (1/2 tsp?)
Blue cheese dressing of choice to taste
Shred iceberg and add bowl to refrigerator. Shred red cabbage.
Add salt to cabbage and massage through thoroughly, lightly crushing cabbage with salt. Let sit 10-20 minutes.
Drain liquid from cabbage by squeezing handfuls firmly and adding to a clean bowl.
Add vinegar, garlic, black pepper, and allulose to red cabbage. Mix well. Let sit to marknate at least 5-10 minutes or as much as several days in the refrigerator.
When ready to serve, soak icerberg in ice water 5-10 minutes to crisp and drain well (or use a salad spinner if you have one).
Plate salad by adding equal parts iceberg and red cabbage to plate. Top with blue cheese dressing to taste and serve immediately.