A vibrant, healthy Asian Cabbage Slaw, made with crunchy cabbage and carrots, and protein rich edamame. A sesame dressing, bursting with ginger flavor, makes this salad irresistable. Keep this keto-friendly by omitting the oranges.
The Perfect Vibrant Cabbage Salad
What makes a perfect summer meal? Fresh veggies, tangy dressings and sauces, and pops of sweetness from fruit.
This Asian Cabbage Slaw has it all!
I love that this salad is easy to pull together, economical, and stores well for days in the fridge (in fact, I think it just gets better!), so it’s perfect to prep ahead for easy lunches, lazy dinners, or even to share at gatherings.
For the quickest prep, buy bags of coleslaw mix in the store. Then all you have to do is add freshly chopped cilantro, oranges, and thawed edamame.
Using a food processor also makes quick work on this salad.
What You’ll Need
Crunchy Cabbage Slaw
- Cabbage and red cabbage
- Carrots
- Edamame (or sugar snap peas, if you prefer)
- Red Bell Pepper
- Cilantro (basil and mint are awesome in it too!)
- Mandarin oranges (omit if you need to really restrict carbs)
Creamy Almond Butter Dressing
- Almond Butter (unsweetened. Sunflower seed butter, tahini, and peanut butter also work)
- Rice Wine Vinegar
- Sesame Oil
- Lime Juice
- Sriracha
- Sweetener of Choice (Allulose is my top choice, a monk fruit erythritol blend also works. Use honey or coconut sugar if this doesn’t need to stay sugar free).
How to Make an Asian Cabbage Slaw with Sesame Dressing
Step 1: Add all dressing ingredients to a blender, and process until smooth and creamy.
Step 2: Add all vegetables, herbs, and fruit to a salad bowl.
Step 3: Drizzle with the dressing and toss to combine. We start with 1/2 of the dressing, and serve the salad with additional dressing on the side.
Step 4: Optionally, garnish the salad with toasted almonds and sesame seeds.
Tips & How to Store
This salad stores well! If you’re planning on storing it, keep the almonds and sesame seeds separate. Store it in the refrigerator, with dressing, for up to 4 days. The dressing soaks into the cabbage and makes it even better on the days to come!
When ready to serve, top with the toasted nuts.
Make this Keto Friendly: This salad is low in carbs, but it can be lowered even more by omitting the oranges and edamame. These two omissions make the salad 13 net carbs per serving (which is appropriate for 1 meal for an active person). Serve with protein of choice, like this incredible coconut aminos grilled chicken!
Other Healthy Low Carb Salad Recipes
Try this recipe? Be sure to share your cooking with me on Pinterest, Facebook, or Instagram, and tag @BlissfullyLowCarb !
Asian Cabbage Slaw
Ingredients
- 4 cups cabbage shredded
- 2 cups red cabbage shredded
- 2 carrots peeled and julienne cut (or shredded)
- 1 cup edamame
- 2 mandarin oranges peeled and segmented
- 1/2 cup cilantro chopped
- 1/2 cup almonds sliced, toasted (optional)
- 2 tablespoons sesame seeds to garnish
Asian Cabbage Salad Dressing
- 1/4 cup rice wine vinegar unseasoned (sugar free)
- 3 tablespoons almond butter sub tahini, sunflower seed butter, or peanut butter
- 3 tablespoons toasted sesame oil
- 3 tablespoons lime juice
- 3 tablespoons sweetener allulose, monk fruit sweetener, honey or coconut sugar
- 1 tablespoon coconut aminos
- 1-3 teaspoons sriracha paleo recommended (sugar free)
Instructions
- Add all dressing ingredients to a blender, and process until smooth and creamy.
- Add all vegetables, herbs, and fruit to a salad bowl.
- Drizzle with the dressing and toss to combine. We start with 1/2 of the dressing, and serve the salad with additional dressing on the side.
- Optionally, garnish the salad with toasted almonds and sesame seeds.
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