In this tasty and healthy Asian cabbage salad, a simple dressing of sesame oil, vinegar and soy sauce results in delightfully complex flavors.
I got the recipe for this healthy keto Asian cabbage salad from my mother in law. She and my late father in law used to love Asian food, and this is one of her easier recipes.
While very easy, this salad does not lack in the flavor department! It’s actually one of my favorite salads, and my entire family enjoys it.
How to make Asian cabbage salad
Scroll down to the recipe card for the detailed instructions. It’s a VERY easy recipe! Quickly mix the easy Asian salad dressing. Add to shredded cabbage. Mix, and let rest for 30 minutes to allow flavors to meld.
It’s important to let the salad rest for 30 minutes and allow the flavors to meld – it really does make a big difference. You can let it rest at room temperature for up to an hour. If you plan to let it rest for longer, keep in in the fridge.
To make my life super easy, I use a packaged coleslaw mix to make this Asian cabbage salad. But it’s not difficult to shred cabbage with a sharp knife! So any way you make it, this is a very easy salad to prepare.
Is this a healthy recipe?
I think it is. Cabbage is very healthy, and so is sesame oil.
I do not object to fermented soy sauce. But if you do, you can easily make this a paleo recipe by using a soy sauce substitute such as coconut aminos. If you do, taste the salad and decide if you want to add some salt.
I would, however, caution you to eat this Asian cabbage salad in moderation. Raw cabbage can interfere with thyroid function when eaten in large quantities.
What to serve with Asian cabbage salad
It makes a wonderful side dish to any Asian style main course, such as these Asian meatballs or soy sauce chicken.
What about leftovers?
If you have leftovers, they keep well in the fridge, in a sealed container, for 3-4 days. In fact, this Asian cabbage salad tastes even better the next day.
Asian Cabbage Salad
INGREDIENTS
- 16 oz coleslaw mix
Dressing:
- 2 tablespoons sesame oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons light soy sauce
- 1/4 teaspoon red pepper flakes
INSTRUCTIONS
- Place the shredded cabbage in a large bowl.
- Whisk together the dressing ingredients. Pour over the cabbage. Mix well with a large spoon.
- Allow flavors to meld for 30 minutes before mixing again and serving.
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