Mom's Japanese Cabbage Salad
The BEST Asian Low-Carb/Keto recipe for Mom's Japanese Cabbage Salad. Enjoy this delicious fusion at only ~3g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
- 2 Cups Shredded Cabbage (about 1/4 of medium size cabbage)
- 1 tbsp Sliced or Crushed Almonds
- 1/2 Stalk Green Onions
- 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
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.