Sesame Roasted Cabbage & Carrot Keto Salad with Soft-Boiled Egg

Why this?
This keto-friendly dinner salad brings together the crunchy freshness of cabbage and carrot with the nutty depth of roasted sesame dressing, complemented by soft-boiled eggs for added protein and richness. It’s a light yet satisfying meal that perfectly balances textures and flavors without overpowering the natural taste of the ingredients, making it ideal for a healthy keto dinner.

Ingredients:

2 cups shredded cabbage

1 medium carrot, julienned

2 large eggs

3 tablespoons roasted sesame dressing

1 tablespoon toasted sesame seeds (optional for garnish)

Salt to taste

Freshly ground black pepper to taste

Preparation Steps:

Bring a small pot of water to a boil and carefully add the eggs.
Boil the eggs for 6-7 minutes to achieve soft-boiled consistency, then transfer to an ice bath to cool.
While the eggs are cooling, in a large mixing bowl, combine shredded cabbage and julienned carrot.
Drizzle the roasted sesame dressing over the cabbage and carrot mixture and toss well to coat evenly.
Peel the cooled eggs and slice them in half.
Arrange the salad on plates and place the soft-boiled egg halves on top.
Sprinkle with toasted sesame seeds, salt, and freshly ground black pepper to taste.
Serve immediately for a fresh, crunchy, and satisfying keto dinner salad.

Cooking Time: 15 minutes

Diet Types: Keto, Low-Carb, Gluten-Free, Vegetarian

Serving Size: 1 bowl

Servings: 2

Nutritional Facts Per Serving:

Calories: 220 kcal

Total Fats: 18 g

Sodium: 320 mg

Dietary Fiber: 3 g

Total Sugars: 4 g

Proteins: 10 g

Calcium: 60 mg