Low Carb Chinese Style Cabbage Food

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.

GROUND BEEF AND CABBAGE STIR FRY

Steps:

• Warm oil in a skillet over medium-low heat. Sauté garlic and ginger for 1 minute.
• Add cabbage and salt; stir fry until soft for about 5-8 minutes.
• Push cabbage to one side of the skillet. Increase the heat to medium-high and lightly brown the meat for 2 minutes. Mix all together and continue cooking until meat is done to your liking.
• Reduce heat back to medium. Whisk soy sauce, sesame oil, and apple cider vinegar in a bowl. Pour over meat and stir to combine.
• Garnish with green onion. Serve warm.

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.

LOW CARB CHINESE-STYLE CABBAGE

Steps:

• Shred the cabbage, chop the onion, slice the mushrooms and the garlic.
• Chop the cliantro leaves and set about 1/3 of the leaves aside with the chopped scallions.
• Chop the cilantro stems and add to the bulk of the chopped leaves.
• Heat vegetable oil in a large saute pan or wok, on medium high heat.
• Add the vegetables and stir until they just start to brown, then lower the heat, continuing to stir until vegetables just tender.
• Add the chopped cilantro leaves and stems.
• Add the Splenda, lemon pepper, soy sauce and sesame oil and stir until all heated through.
• Remove from heat and serve garnished with the reserved chopped cilantro leaf and chopped scallion mixture.
• Options:.
• Other additions: fresh pea pods, sliced celery, sliced red or green bell pepper.
• Red pepper flakes or chile oil may be added if you like it fiery.
• You may make a main dish out of this by mixing it with stir-fried chicken or pork.