A crunchy and healthy Asian cabbage salad recipe made with sliced almond, green onions, and topped with a sweet and tangy dressing. This cabbage salad is addictingly delicious, and sugar-free.
Cabbage is a great vegetable for salads because they are crunchy, healthy and have a mild sweet flavor to them. This makes it easy to customize your salad with different toppings without compromising the flavor.
Cabbage salad goes great with tonkatsu and Japanese hamburger steak so be sure to check them out for a complete and tasty meal!
What is Asian Cabbage Salad?
This simple Asian Cabbage Salad is made with shredded cabbage, toasted almonds, and chopped green onions. It’s accompanied with a sweet and tangy oil-based dressing made with monkfruit erythritol blend sweetener making it a perfect low carb, and sugar free side dish.
What ingredients and what are the instructions to make Asian cabbage salad?
- Shredded Green Cabbage or Red Cabbage
- Cups of Shredded Cabbage (about 1/4 of medium size cabbage)
- Sliced or Crushed Almonds
- Green Onions
- Vegetable Oil
- Rice Vinegar
- Monkfruit Erythritol Blend (or sweetener of choice)
- Water
- Salt (tamari for gluten-free)
- Black Pepper
- Soy Sauce
Place shredded cabbage into a bowl, top with your preferred toppings (almonds, green onions, mandarin oranges, carrots, etc.) Drizzle cabbage salad dressing and toss well.
What else can I add into this salad?
This salad is fully customizable and go well with many different types of toppings: Some ideas include:
- Carrots
- Cilantro
- Sesame Seeds
- Chicken
- Mandarin Oranges
- Peanut
- Edamame
- Red Bell Peppers
- Ramen Noodles (uncooked)
What is the nutrition information for this Asian Cabbage Salad recipe?
- 104 Calories
- 11g Carbohydrates
- 5g Fiber
- 4g Protein
- 5g Fat
- 0mg Cholesterol
- 487mg Sodium
- 388mg Potassium
- 92mg Calcium
- 1mg Iron
- 198ui Vitamin A
- 52mg Vitamin C
Looking for other Asian style salad recipes?
- Japanese Sunomono Cucumber Salad
- Japanese Ginger Salad Dressing
- Chinese Chicken Salad
- Hiyashi Wakame Seaweed Salad
- Japanese Wafu Salad Dressing
Now, let’s get making this Asian Cabbage Salad recipe!
- Prepping Time 5M
- Cooking 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 Sweetener (Monkfruit Erythritol Blend, sugar or sweetener of choice)
- 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 sweetener 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 Asian Cabbage Salad!
If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of healthy Asian inspired recipes!
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Asian 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 Sweetener monkfruit erythritol blend, sugar or sweetener of choice
- 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 sweetener 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.
Video
Nutrition
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