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.
Course Salad
Cuisine Asian Fusion
Keyword asiancabbagesalad, japanesecabbagesalad, ketoasiansalad, ketocabbagesalad, lowcarbasiansalad, lowcarbcabbagesalad
Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Servings 1



  • 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.