CRUNCHY ASIAN CABBAGE SALAD (LOW CARB AND KETO)
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
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
ASIAN CABBAGE SALAD
This Asian Cabbage Salad is packed with crisp, fresh vegetables and topped with a punch of flavor from the sweet and salty dressing.
Provided by Laura
Categories Salad
Time 25m
Number Of Ingredients 19
Steps:
- To make the dressing, combine the peanut butter, vinegar, sesame oil, and sriracha sauce in a medium skillet over medium heat. Season with salt and black pepper, to taste, and heat, stirring continually, until the peanut butter melts and the ingredients are thoroughly combined, approximately 2-3 minutes.
- Reduce heat to low and whisk in remaining dressing ingredients until combined. Simmer, stirring occasionally, until heated through, approximately 2 minutes. Remove from heat and set aside. Keep warm.
- Combine shredded green cabbage, red cabbage, carrots, bell pepper, green onion, and fresh cilantro in a large bowl. Season with salt and black pepper, to taste, and drizzle with a small amount of the warm peanut dressing. Toss to combine.
- Transfer salad to a decorative serving platter and top with chopped peanuts, Mandarin oranges, and sesame seeds. Serve immediately with remaining peanut dressing on the side.
Nutrition Facts : Calories 227 kcal, Carbohydrate 27 g, Protein 8 g, Fat 12 g, SaturatedFat 2 g, Sodium 918 mg, Fiber 6 g, Sugar 14 g, ServingSize 1 serving
LOW CARB ORIENTAL CABBAGE SALAD
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
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.
ORIENTAL CABBAGE SALAD
I had this recipe at a party and immediately loved it. Whenever I make it, it's always a hit. Sometimes I add a cooked chicken breast to the salad and make a meal out of it.
Provided by BAker
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine soy sauce, vinegar, sugar and oil in a small saucepan and cook over medium heat until sugar dissolves.
- Remove from heat and cool.
- (Can be made a day in advance,) Refrigerate until ready to use.
- Break up Ramen noodles (discard seasoning packets or save them for another use).
- Saute noodles, almonds and sesame seeds in oil until they brown.
- Stir often.
- Remove from heat.
- Combine cabbage, onions and noodle mixture.
- Toss with the dressing about 20 minutes before serving (this allows the noodles to soften).
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