Cabbage Cucumber Salad Low Carb Food

CRUNCHY ASIAN CABBAGE SALAD (LOW CARB AND KETO)

Steps:

• 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.
• 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.
• 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.
• 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.
• Combine all the ingredients into a bowl. Mix well and set aside. NOTE: Do not refrigerate as the coconut oil will harden!
• 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.

CABBAGE CUCUMBER SALAD

Steps:

• Chop the cabbage into thin strips and place into a bowl.
• Chop the cucumber, dill, and green onion and place into the bowl of cabbage.
• Add the vinegar, salt, and olive oil to the bowl and mix to combine.

LOW CARB ORIENTAL CABBAGE SALAD

Steps:

• Place the green and red cabbage in a large bowl and set aside.
• In a small sauce pan, heat the soy sauce, oil and vinegar on medium high heat just until the mixture comes to a light boil. Whisk in the splenda and set aside.
• In a small saute pan, heat the sesame oil, almonds and sesame seeds on medium high. Toast the almonds and seeds stirring constantly until the sesame seeds start turning golden brown. Immediately pour the nuts and seeds into the soy sauce mix and stir.
• Add in the scallions, and then pour the dressing over the salad. Toss the salad until the dressing is completely incorporated.
• Allow the salad to sit at room temperature for at least 30 minutes before serving up to 4 hours.