A little while back, we shared a recipe based on my Dad’s version of Japanese Cabbage Salad. Probably not surprising, but my Mom has her own version of Cabbage Salad as well that we call, wait for it, Mom’s low-carb/keto Japanese Cabbage Salad! Clever, isn’t it?
Comparing the two, they’re both delicious and pretty simple to make. I actually forgot all about this recipe (not having lived with my mom for over 15 years) until she brought it over for a family gathering. The moment I had a bite of it, I remembered how great it was and I knew that I would be sharing the recipe here on LCA!
Now, if you read our Japanese Meatball Dango Soup recipe, you might recall I mentioned getting recipes from my mom isn’t exactly a straight forward task!
The summarized conversation went something like ‘Mom, how do you make this’, with Mom’s response being ‘you know, add little of this and little of that, might as well throw some of that in there! You have a good sense of taste, I’m sure you can figure it out’…!
So what that translated to the rest of us was simply shredding some cabbage and making the dressing, which simply consists of a low-carb/keto simple syrup from Swerve/Monkfruit, Rice Vinegar, and various seasoning.
We use some vegetable oil as the base of the dressing due to the neutral taste, but you can replace this with another oil if you wish to do so.
And what comes out after those simple steps is a crunchy cabbage salad paired with a zesty dressing holding hints of sweet salty pepperness! Hope you enjoy it!!
The special ingredients you would need for this one would be Rice Vinegar (can substitute with distilled white vinegar), Swerve/Monkfruit and Soy Sauce. All these can be picked up on Amazon or a local Asian supermarket.
Now, let’s get cooking!
Prepping Time 5MCooking Time 1M
Total Time 6M
Net Carb/Serv ~3g
Serving 1
Ingredients
Salad
- 2 Cups of Shredded Cabbage (about 1/4 of medium size cabbage)
- 1 tbsp Sliced or Crushed Almonds
- 1/2 Stalk Green Onions
Dressing
- 1 tbsp Vegetable Oil
- 2 tbsp Rice Vinegar
- 2 tbsp Swerve or Monkfruit
- 2 tbsp Water
- 1/8 tsp Salt (to taste)
- 1/8 tsp Black Pepper (to taste)
- 1 tsp Soy Sauce
Directions
1) Gather all the ingredients.
2) Shred cabbage with a shredder. Transfer to mixing bowl.
3) If you have pre-sliced or pre-crushed almonds, you can skip this step. If you have whole almonds, put almonds in a food processor and pulse until almonds are in smaller pieces and sprinkle on top of the cabbage.
4) Chop green onions and place on top of cabbage.
5) In a small Teflon fry pan, add Swerve/Monkfruit and water, bring to boil. Once boiling, reduce heat to low and reduce for 30-45 seconds. Remove from heat and transfer to a dressing mixing bottle or a mixing bowl.
6) Add Rice Vinegar, vegetable oil, Soy Sauce, salt and black pepper into mixing bottle or a mixing bowl with simple syrup. Shake/mix well and set aside.
7) Once ready to serve, mix dressing well, pour and toss with cabbage salad. Transfer to individual serving bowls and enjoy!! Note – cabbage will lose it’s crunchiness after ~10 minutes once tossed.
Hope you enjoy your low-carb/keto Mom’s Japanese Cabbage Salad!
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Mom's Japanese Cabbage Salad
Ingredients
Salad
- 2 Cups Shredded Cabbage (about 1/4 of medium size cabbage)
- 1 tbsp Sliced or Crushed Almonds
- 1/2 Stalk Green Onions
Dressing
- 1 tbsp Vegetable Oil
- 2 tbsp Rice Vinegar
- 2 tbsp Swerve or Monkfruit
- 2 tbsp Water
- 1/8 tsp Salt (to taste)
- 1/8 tsp Black Pepper (to taste)
- 1 tsp Soy Sauce
Instructions
- Gather all the ingredients.
- Shred cabbage with a shredder. Transfer to mixing bowl.
- If you have pre-sliced or pre-crushed almonds, you can skip this step. If you have whole almonds, put almonds in a food processor and pulse until almonds are in smaller pieces and sprinkle on top of the cabbage.
- Chop green onions and place on top of cabbage.
- In a small Teflon fry pan, add Swerve/Monkfruit and water, bring to boil. Once boiling, reduce heat to low and reduce for 30-45 seconds. Remove from heat and transfer to a dressing mixing bottle or a NEW mixing bowl.
- Add rice vinegar, vegetable oil, soy sauce, salt and black pepper into mixing bottle or a mixing bowl with simple syrup. Shake/mix well and set aside.
- Once ready to serve, mix dressing well, pour and toss with cabbage salad. Transfer to individual serving bowls and enjoy!! Note - cabbage will lose it's crunchiness after ~10 minutes once tossed.
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