Best 3 Low Carb Oriental Cabbage Salad Recipes

When it comes to healthy and delicious side dishes, low-carb oriental cabbage salad stands out as a culinary delight. With its vibrant colors and refreshing flavors, this salad is a perfect accompaniment to various main courses. Originating from the Orient, this salad boasts a harmonious blend of crisp cabbage, crunchy vegetables, and aromatic Asian dressings. Whether you prefer a light and tangy vinaigrette or a creamy and flavorful mayonnaise-based dressing, the possibilities are endless. So, get ready to embark on a culinary journey as we explore some of the best recipes for this delectable low-carb oriental cabbage salad.

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SIMPLE ORIENTAL ASIAN CABBAGE SALAD RECIPE

Simple Oriental Asian Cabbage Salad Recipe image

Learn how to make a simple Oriental Asian cabbage salad recipe in just 5 minutes! It's a HEALTHY (keto, paleo) shredded cabbage salad, full of flavor.

Provided by Maya Krampf

Categories Salad

Time 5m

Number Of Ingredients 10

Ingredients

2 tbsp Olive oil
3 tbsp Coconut aminos
1 tbsp White wine vinegar ((or rice vinegar))
2 tsp Toasted sesame oil
1/2 tsp Garlic powder
1/2 tsp Sea salt
14 oz Coleslaw mix
1 medium Bell pepper ((diced))
2 medium Green onions ((sliced))
1/4 cup Sunflower seeds ((shelled))

Steps:

In a large bowl, whisk together all the dressing ingredients.
Add the salad ingredients and toss to coat in dressing.
Serve immediately or refrigerate for several hours to intensify flavors.

Nutrition Facts : Calories 120 kcal, Carbohydrate 8 g, Protein 2 g, Fat 9 g, SaturatedFat 1 g, Sodium 377 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

CRUNCHY ASIAN CABBAGE SALAD (LOW CARB AND KETO)

Crunchy Asian Cabbage Salad (Low Carb and Keto) image

A delightfully playful Asian Cabbage Salad recipe which is also high in healthy fats, dairy free, sugar free and delicious.

Provided by Scott Groth

Categories Salad

Time 50m

Number Of Ingredients 24

Ingredients

1/4 cup Coconut Oil (Liquid or substitute a light flavored oil)
2 tbsp Rice Wine Vinegar
1 tsp Bragg's Amino Acids
1 tsp Dijon Musard
1/2 head Green Cabbage (Cored and finely shredded)
1/2 cup Coconut Oil (Liquid or substitute a light flavored oil)
3 tbsp Rice Wine Vinegar
1/2 tsp Kosher Salt
1/4 tsp Freshly Cracked Pepper
1/2 Hothouse Cucumber (Seeded)
1/4 cup Cilantro (Chopped with no stems)
1/4 Fresh Red Chili Pepper (Optional) (Sliced thin)
1 tbsp Sesame Seeds (Optional)
1 tbsp Olive Oil
1/4 tsp Kosher Salt
1 Red Pepper (Cored, seeded and sliced very thin)
2 tsp Sesame Oil
1/4 cup Scallion Greens (Sliced or substitute 2 tbsp finely diced shallots.)
1/2 tsp Ginger (Fresh, from a jar or 1/4 tsp dried ginger)
1/4 tsp Ground Cumin
1 Avocado (Peeled, seeded and sliced)
1 cup Snow Pea Pods (Optional) (Washed and cut in half)
1/4 cup Red Onion (Finely diced)
2 tbsp Red Wine Vinegar

Steps:

Shred the cabbage into a large bowl. Add in the remaining ingredients for the Asian cabbage, mix well.
After 15 minutes, mix again ensuring that any liquid from the bottom of the bowl is mixed back into the cabbage.
Finely slice the cucumbers into a medium sized bowl. Add in the remaining ingredients for the Asian cucumbers, mix well and allow to rest for 30 minutes.
Finely slice the red peppers into a medium sized bowl. Add in the remaining ingredients for the Asian red peppers, mix well and allow to rest for 30 minutes.
Finely dice the onions and add into a small bowl. The bowl size is important so that the vinegar covers the onions.
Cover the onions with red wine vinegar and allow to rest for 20 minutes.
Combine all the ingredients into a bowl. Mix well and set aside. NOTE: Do not refrigerate as the coconut oil will harden!
Once all the components to the Asian cabbage salad have had a chance to marinate, start by placing the cabbage in the bottom of a soup-sized bowl.
Top the cabbage with equal portions of marinated cucumber, marinated red peppers and the sliced avocado. If using snow peas, add them into the salad now.
If you have chosen to make the quick pickled onions, add them to the top along with an additional pinch of cilantro. For added garnish, sprinkle with additional sesame seeds.
The serving size is quite large for the Asian Cabbage Salad and has a NET Carb count of 7.1g per serving.

Nutrition Facts : ServingSize 1.5 Cups, Calories 519 kcal, Carbohydrate 10 g, Protein 2.2 g, Fat 52 g, Sodium 202 mg, Fiber 2.9 g, Sugar 5 g

LOW CARB ORIENTAL CABBAGE SALAD

Low Carb Oriental Cabbage Salad image

This is a low carb spin off of the Ramen Oriental Salad. I love this salad and have enjoyed it with grilled chicken and sauteed shrimp to make a meal out of it.

Provided by cervantesbrandi

Categories Greens

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 cups green cabbage (shredded or sliced thin)
1 cup red cabbage (shredded or sliced thin)
1/2 cup soy sauce
1/2 cup oil
1/8 cup white vinegar
1/8 cup sugar substitute (I use splenda, you can also use real sugar)
1/4 cup scallion (3 stalks green onions, white and green part sliced)
1/2 cup almonds (sliced)
1/4 cup sesame seeds
1 tablespoon sesame oil

Steps:

Place the green and red cabbage in a large bowl and set aside.
In a small sauce pan, heat the soy sauce, oil and vinegar on medium high heat just until the mixture comes to a light boil. Whisk in the splenda and set aside.
In a small saute pan, heat the sesame oil, almonds and sesame seeds on medium high. Toast the almonds and seeds stirring constantly until the sesame seeds start turning golden brown. Immediately pour the nuts and seeds into the soy sauce mix and stir.
Add in the scallions, and then pour the dressing over the salad. Toss the salad until the dressing is completely incorporated.
Allow the salad to sit at room temperature for at least 30 minutes before serving up to 4 hours.

Tips:

Use a sharp knife to thinly slice the cabbage. This will help the cabbage absorb the dressing better and make it easier to eat.
Don't overcrowd the pan when cooking the bacon. This will help it cook evenly and prevent it from steaming.
Use a light hand when adding the dressing. You can always add more later, but it's difficult to remove it once it's been added.
Serve the salad immediately. This will help prevent the cabbage from wilting.

Conclusion:

Low-carb oriental cabbage salad is a healthy and satisfying dish that is perfect for a quick and easy meal. It's also a great way to use up leftover cabbage. With its crunchy texture and flavorful dressing, this salad is sure to please everyone at your table.

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