Keto Shredded Cabbage Salad
Bright, crunchy, and packed with nutrients, this Keto Shredded Cabbage Salad is the perfect low-carb side dish or light meal to complement your healthy lifestyle. Featuring vibrant green and red cabbage, sweet carrot, and aromatic cilantro, this dish delivers irresistible freshness in every bite. Toasted almonds and sesame seeds add a delightful crunch, while a tangy dressing made with olive oil, apple cider vinegar, and Dijon mustard ties it all together beautifully. Ready in just 20 minutes, this keto-friendly cabbage salad is a quick and versatile option that can be served immediately or refrigerated to allow its flavors to develop. Ideal for keto meal prep, it's a nutritious and flavorful twist on classic cabbage salad.
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Recipe Information
Ingredients
- 0.5 head Green cabbage
- 0.5 head Red cabbage
- 1 medium Carrot
- 3 stalks Green onions
- 0.5 cup Fresh cilantro
- 0.25 cup Peeled almonds
- 2 tablespoons Sesame seeds
- 0.25 cup Olive oil
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Lemon juice
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Start by preparing the vegetables. Slice both the green and red cabbage halves into thin shreds using a sharp knife or a mandoline slicer. Ensure you have approximately 4 cups of shredded cabbage in total.
Peel the carrot and either grate it using a box grater or julienne it using a julienne peeler. Add to the cabbage.
Finely chop the green onions and roughly chop the fresh cilantro. Add these to the cabbage and carrot mixture.
For some added crunch, coarsely chop or roughly crush the peeled almonds. Toast these in a dry skillet over medium heat for about 3-5 minutes, stirring frequently, until they are golden and fragrant. Let them cool slightly and then toss them into the salad.
In the same skillet, lightly toast the sesame seeds for about 2 minutes until they start to pop and turn golden. Add to the salad.
In a small bowl, whisk together olive oil, apple cider vinegar, lemon juice, Dijon mustard, garlic powder, salt, and black pepper to make the dressing.
Pour the dressing over the cabbage mixture and toss everything well to combine.
Adjust seasoning to taste, and serve the salad immediately or store it in the fridge for up to 2 days to allow the flavors to meld. Enjoy this vibrant and crunchy salad as a nutritious meal or accompaniment.
Nutrition Facts
Calories |
1030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.0 g | 105% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 9.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1519 mg | 66% | |
| Total Carbohydrate | 68.5 g | 25% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 27.1 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 444 mg | 34% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2130 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
