Low Carb Crispy Cabbage and Carrot Salad
Discover the refreshing simplicity of this Low Carb Crispy Cabbage and Carrot Salad, a vibrant dish that's both healthy and delicious. Packed with shredded cabbage, julienned carrots, and sliced green onions, this salad offers a delightful crunch and a burst of color. Toasted sesame seeds add a nutty richness, while the tangy dressing made with olive oil, apple cider vinegar, lemon juice, and Dijon mustard ties it all together perfectly. With just 15 minutes of prep time and 5 minutes of cooking, this quick and easy recipe is ideal for busy days or meal prepping. Perfect for keto-friendly, low-carb meal plans or as a refreshing side dish, this salad is sure to become a staple in your kitchen. Serve it chilled or at room temperature for an irresistible flavor experience!
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Recipe Information
Ingredients
- 1 small head Cabbage
- 2 medium Carrots
- 3 stalks Green onions
- 2 tablespoons Sesame seeds
- 3 tablespoons Olive oil
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Lemon juice
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Start by preparing the vegetables. Cut the small head of cabbage in half, remove the core, and thinly slice it into shreds. Place the shredded cabbage in a large mixing bowl.
Peel the carrots and cut them into thin matchstick pieces or use a julienne peeler for uniformity. Add the carrots to the mixing bowl.
Trim and slice the green onions into thin rounds and add them to the bowl with the cabbage and carrots.
In a small dry skillet over medium heat, add the sesame seeds. Toast them, stirring frequently for about 3-5 minutes or until they are golden and fragrant. Be careful not to burn them. Remove from heat and let them cool.
In a small bowl, prepare the dressing by whisking together olive oil, apple cider vinegar, lemon juice, Dijon mustard, garlic powder, salt, and black pepper.
Pour the dressing over the cabbage, carrots, and green onions in the mixing bowl. Toss well to combine, ensuring that the vegetables are evenly coated with the dressing.
Sprinkle the toasted sesame seeds over the salad for extra crunch and flavor.
Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together.
Serve chilled or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.7 g | 69% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1459 mg | 63% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 17.5 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 217 mg | 17% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1181 mg | 25% | |
*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.
