Low Carb Oriental Cabbage Salad
Elevate your next meal with this Low Carb Oriental Cabbage Salad, a vibrant, refreshing dish that's as nutritious as it is flavorful. Packed with a delightful crunch from green and red cabbage, shredded carrots, and toasted almonds, this salad is dressed in a zesty blend of low-sodium soy sauce, rice vinegar, sesame oil, and a hint of ginger and garlic. Perfect for those following a low-carb lifestyle, it features a touch of powdered erythritol for a subtle sweetness without the carbs. Quick to prepare in just 20 minutes, this healthy side dish pairs perfectly with grilled meats or can stand alone as a light, satisfying main course. Whether you're planning a weeknight dinner or a picnic, this Asian-inspired salad offers a perfect balance of bold flavors, crisp textures, and wholesome ingredients.
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Recipe Information
Ingredients
- 6 cups Green cabbage
- 2 cups Red cabbage
- 1 cup Shredded carrots
- 4 stalks Green onions
- 0.5 cup Sliced almonds
- 1 tablespoon Sesame seeds
- 3 tablespoons Soy sauce (low sodium)
- 2 tablespoons Rice vinegar
- 2 tablespoons Sesame oil
- 2 tablespoons Olive oil
- 1 teaspoon Powdered erythritol (or your preferred low-carb sweetener)
- 1 teaspoon Fresh ginger (grated)
- 1 clove Garlic clove (minced)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Thinly slice the green cabbage and red cabbage, or use a food processor for quick shredding. Add both to a large mixing bowl.
Shred the carrots and slice the green onions thinly. Add them to the bowl with the cabbages.
In a dry skillet over medium heat, toast the sliced almonds and sesame seeds until golden and fragrant, about 3–5 minutes. Set aside to cool.
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, olive oil, powdered erythritol, grated ginger, minced garlic, salt, and black pepper until well combined.
Pour the dressing over the cabbage mixture. Toss everything together thoroughly to ensure the dressing evenly coats the salad.
Sprinkle the toasted almonds and sesame seeds over the top of the salad just before serving for added crunch and flavor.
Serve immediately, or refrigerate for up to 1 hour to let the flavors meld together. Enjoy as a side dish or light main course.
Nutrition Facts
Calories |
1149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.7 g | 123% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 16.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1392 mg | 61% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 26.3 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 525 mg | 40% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2044 mg | 43% | |
*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.
