Low Carb Keto Asian Cabbage Salad Recipe

Crunchy Asian Cabbage Salad (Low Carb and Keto)

A delightfully playful Asian Cabbage Salad recipe which is also high in healthy fats, dairy free, sugar free and delicious.
Course Salad
Cuisine Asian
Keyword Asian Cabbage Salad
Prep Time 20 minutes
Marinading time 30 minutes
Total Time 50 minutes
Servings 4 people
Calories 519kcal
Author Scott Groth


For the Asian Cabbage Salad Dressing

  • 1/4 cup Coconut Oil Liquid or substitute a light flavored oil
  • 2 tbsp Rice Wine Vinegar
  • 1 tsp Bragg's Amino Acids
  • 1 tsp Dijon Musard

For the Asian cabbage

  • 1/2 head Green Cabbage Cored and finely shredded
  • 1/2 cup Coconut Oil Liquid or substitute a light flavored oil
  • 3 tbsp Rice Wine Vinegar
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Freshly Cracked Pepper

For the Asian cucumbers

  • 1/2 Hothouse Cucumber Seeded
  • 1/4 cup Cilantro Chopped with no stems
  • 1/4 Fresh Red Chili Pepper (Optional) Sliced thin
  • 1 tbsp Sesame Seeds (Optional)
  • 1 tbsp Olive Oil
  • 1/4 tsp Kosher Salt

For the Asian red peppers

  • 1 Red Pepper Cored, seeded and sliced very thin
  • 2 tsp Sesame Oil
  • 1/4 cup Scallion Greens Sliced or substitute 2 tbsp finely diced shallots.
  • 1/2 tsp Ginger Fresh, from a jar or 1/4 tsp dried ginger
  • 1/4 tsp Ground Cumin

Remaining Ingredients

  • 1 Avocado Peeled, seeded and sliced
  • 1 cup Snow Pea Pods (Optional) Washed and cut in half

Optional Quick Pickled Onions

  • 1/4 cup Red Onion Finely diced
  • 2 tbsp Red 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.


Serving: 1.5Cups | Calories: 519kcal | Carbohydrates: 10g | Protein: 2.2g | Fat: 52g | Sodium: 202mg | Fiber: 2.9g | Sugar: 5g