This Asian Cabbage Salad is packed with crisp, fresh vegetables and topped with a punch of flavor from the sweet and salty dressing.
I make a lot of salads at home, especially for lunch, so the typical garden salad with tomatoes and cucumbers gets old after a while. That’s why I love this Asian cabbage salad so much.
This salad utilizes Asian flavors, like soy sauce, lime, and ginger, to create a flavor bomb that is irresistible.
Add it to a vibrant cabbage and bell pepper salad and you have a winning dish, with very little effort.
You can choose to keep this salad vegetarian and serve it as a side dish, but I also like to add shredded chicken or sliced chicken breast to it to make it my main meal.
Is Peanut Butter Low Carb?
There are 25 grams of carbs in ½ cup of regular peanut butter. They also contain added sugar. Natural peanut butter, on the other hand, has only two ingredients: peanuts and salt. There are approximately 8 grams (6gm net) of carbs in 2 tbsp of peanut butter.
Be sure to purchase natural peanut butter, or something like this keto nut butter. As an alternative, you can also grind a handful of roasted peanuts yourself with a mortar and pestle to add to the dressing.
The other ingredient that adds carbs to this dish is the mandarin oranges. I prefer to keep healthy fruits in my diet, but if you’re looking to make this recipe as low carb as possible, you can omit the mandarin orange slices.
What to Serve With Asian Cabbage Salad
Looking for a perfect main dish to serve this Asian cabbage salad with? Try it with these Thai Chicken Thighs. Together, they make the perfect low-carb meal.
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Asian Cabbage Salad
For the Spicy Peanut Dressing
- 1/4 cup natural peanut butter
- 3 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tsp sriracha sauce
- Sea salt and black pepper to taste
- 3 tbsp soy sauce
- 1/2 tbsp honey
- 2 tbsp fresh lime juice
- 1 tbsp fresh ginger finely minced
- 1-2 cloves garlic finely minced
For the Salad
- 4 cup green cabbage shredded
- 2 cup red cabbage shredded
- 2 large carrots shredded
- 1 medium red bell pepper sliced thin
- 2 green onions green parts only, sliced
- ¼ cup fresh cilantro leaves chopped
- Sea salt and black pepper to taste
- ¼ cup toasted peanuts chopped
- 10 oz no sugar added mandarin oranges drained
- To make the dressing, combine the peanut butter, vinegar, sesame oil, and sriracha sauce in a medium skillet over medium heat. Season with salt and black pepper, to taste, and heat, stirring continually, until the peanut butter melts and the ingredients are thoroughly combined, approximately 2-3 minutes.
- Reduce heat to low and whisk in remaining dressing ingredients until combined. Simmer, stirring occasionally, until heated through, approximately 2 minutes. Remove from heat and set aside. Keep warm.
- Combine shredded green cabbage, red cabbage, carrots, bell pepper, green onion, and fresh cilantro in a large bowl. Season with salt and black pepper, to taste, and drizzle with a small amount of the warm peanut dressing. Toss to combine.
- Transfer salad to a decorative serving platter and top with chopped peanuts, Mandarin oranges, and sesame seeds. Serve immediately with remaining peanut dressing on the side.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Laura is an avid home cook and recipe creator. She shares her favorite low-carb recipes here that are both easy to make and full of flavor, so you don’t even miss the carbs.