1/4cupScallion GreensSliced or substitute 2 tbsp finely diced shallots.
1/2tspGingerFresh, from a jar or 1/4 tsp dried ginger
1AvocadoPeeled, seeded and sliced
1cupSnow Pea Pods (Optional)Washed and cut in half
Optional Quick Pickled Onions
1/4cupRed OnionFinely diced
2tbspRed Wine Vinegar
For the Asian cabbage
Shred the cabbage into a large bowl. Add in the remaining ingredients for the Asian cabbage, mix well.
After 15 minutes, mix again ensuring that any liquid from the bottom of the bowl is mixed back into the cabbage.
For the Asian cucumbers
Finely slice the cucumbers into a medium sized bowl. Add in the remaining ingredients for the Asian cucumbers, mix well and allow to rest for 30 minutes.
For the Asian red peppers
Finely slice the red peppers into a medium sized bowl. Add in the remaining ingredients for the Asian red peppers, mix well and allow to rest for 30 minutes.
(Optional) For the Quick Pickled Onions
Finely dice the onions and add into a small bowl. The bowl size is important so that the vinegar covers the onions.
Cover the onions with red wine vinegar and allow to rest for 20 minutes.
For the Asian Cabbage Salad Dressing
Combine all the ingredients into a bowl. Mix well and set aside. NOTE: Do not refrigerate as the coconut oil will harden!
Making the Asian Cabbage Salad
Once all the components to the Asian cabbage salad have had a chance to marinate, start by placing the cabbage in the bottom of a soup-sized bowl.
Top the cabbage with equal portions of marinated cucumber, marinated red peppers and the sliced avocado. If using snow peas, add them into the salad now.
If you have chosen to make the quick pickled onions, add them to the top along with an additional pinch of cilantro. For added garnish, sprinkle with additional sesame seeds.
The serving size is quite large for the Asian Cabbage Salad and has a NET Carb count of 7.1g per serving.
HUGE NOTE: Coconut oil doesn't like to stay in its liquid state particularly in cool temperatures. As the Asian cabbage salad sits, it will actually start to become a little thicker. I like how the coconut oil adds body to the salad. If you use a refined oil instead of coconut oil, this will not occur.Additionally, if you choose to use coconut oil in the salad dressing (not much is needed for each salad!), it will start to solidify as it cools. My suggestion is to make the dressing immediately before serving the salad or to give it a good mix before serving. Refrigerating the dressing made with coconut oil will make it turn to a solid!There are a few optional ingredients in this recipe. I've made the Asian cabbage salad with and without all the optional ingredients. Here's the deal: the salad will taste best with all the ingredients, but you will also make a really delicious salad without some of the options. I want to keep it as simple as possible.As you are tasting the individual components, keep in mind that they are intended to be eaten with one another. Individually they aren't completely balanced, but when they are together they are a true delight.