Keto Low Carb Miso Mayo Vegetables

Miso Mayo Vegetables


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Sauces & dips are so intriguing.  You can use the same ingredients with different ratios to create so many unique combinations of sauces.  I think a good sauce adds so much and can really make a flavor pop in a dish.  Even more, I like sauces that are easy to make and those are the kinds that I create.  I cannot wait to share them with everyone, but it will take time to prepare the content, so make sure you check back regularly!  In the meantime, the sauce I will share today is my mom’s miso mayo.  You can get this sauce together in 1-2 minutes and does it ever add so much to a dish!    We personally like pairing it with broccoli and asparagus but also goes well with carrots  and celery.  Just think of it as our version of Asian ‘Ranch’.

keto low carb Miso Mayo Vegetables pin 1

The keto approval would depend on what kind of vegetables you would pair this with.  The sauce has 0 carbs so the vegetables would be the only contributor to the carb count.  As pictured, this one has about 4.5 carbs total.  I would describe the sauce as an umami and creaminess followed by a little kick of garlic fire.

keto low carb Miso Mayo Vegetables pic

You will need Kewpie mayo and miso for this recipe.  For sauces, I really cannot recommend a substitute since ingredients and measurements must be very precise to yield the correct flavors.

Now, let’s get started!

Prepping Time 5M

Cook Time 5M

Total Time 10M

Net Carb/Serv ~2.25g

Servings 2

Ingredients

  • 5-7 Spears of Asparagus
  • 5-7 Florets of Broccoli
  • Pinch of Salt
  • 1 Garlic Clove
  • 3 tbsp Kewpie Mayo
  • 1 tsp Miso

Directions

1) Gather all the ingredients.

2) In stove top pot, add enough water needed to cover vegetables.  Add a pinch of salt and bring to a boil.

3) In the meantime, cut asparagus into 2″ pieces (we usually cut about 2″ off the end as they are very tough).  Set aside.

4) Cut broccoli into bite-size pieces.  We prefer very small bite sizes, about 1/2 x 1/2 florets.  Set aside.

5) Grind garlic or use a garlic press.

6) In a mixing bowl, add ground garlic, Kewpie mayo, miso.   Mix well and use a spoon to transfer sauce to a severing plate.

7) Add asparagus in boiling water for 2 minutes (or until desired tenderness but crunchy is better for this dish).  Remove from water and set onto a plate.

8) Next, add the broccoli in boiling water for 1.5 minutes (or until desired tenderness but crunchy is better for this dish).  Immediate run broccoli under cold water to stop the cooking process.  Plate dish.

Hope that was easy for you!  A great alternative to a salad that is super easy to make!

Looking for other vegetable dish ideas?  Be sure to check out our Recipe Index with over 150+ Asian inspired low-carb/keto recipes!

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keto low carb Miso Mayo Vegetables pin 2

Keto Low Carb Miso Mayo Vegetables

Miso Mayo Vegetables

The BEST Asian Low-Carb/Keto Miso Mayo recipe for dipping vegetables. The sauce is so addicting and delicious! Net Carb/Serv 2.25g. Step by step directions with pictures makes this recipe so quick and easy.
5 from 2 votes
Course: Salad
Cuisine: Japanese
Keyword: ketoasianvegetables, ketovegetables, lowcarbvegetables
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2
Print Recipe

Ingredients

  • 5-7 Spears Asparagus
  • 5-7 Florets Broccoli
  • 1/8 tsp Salt
  • 1 Clove Garlic
  • 3 tbsp Kewpie Mayo
  • 1 tsp Miso

Instructions

  • Gather all the ingredients.
  • In stove top pot, add enough water needed to cover vegetables. Add a pinch of salt and bring to a boil.
  • In the meantime, cut asparagus into 2" pieces (we usually cut about 2" off the end as they are very tough). Set aside.
  • Cut broccoli into bite-size pieces. We prefer very small bite sizes, about 1/2 x 1/2 florets. Set aside.
  • Grind garlic or use a garlic press.
  • In a mixing bowl, add ground garlic, Kewpie mayo, miso. Mix well and use a spoon to transfer sauce to a severing plate.
  • Add asparagus in boiling water for 2 minutes (or until desired tenderness but crunchy is better for this dish). Remove from water and set onto a plate.
  • Next, add the broccoli in boiling water for 1.5 minutes (or until desired tenderness but crunchy is better for this dish). Immediate run broccoli under cold water to stop the cooking process. Plate dish.

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