Asian Cabbage Salad


Asian Cabbage Salad

I love this recipe in the summertime.  So easy to throw together for lunch without heating up the kitchen.  To clear out the last of some Tahini I had on hand, I added it to the dressing this time and that is the dressing in the picture.  It was good, but since I don’t usually do this, I have calculated the nutritional info below without the tahini.  Despite the small amount of tahini (sesame seeds, not acceptable until OWL) each serving would get, I think you could enjoy this on Induction without doing irreparable damage to your weight loss program :).


2 T. lime juice

2 T. rice vinegar

2T. + 2 tsp. sesame oil

1 tsp. hot sesame oil

3-4 drops liquid sweetener

3 T. low-sodium soy sauce

1 tsp. minced fresh ginger

6 c. shredded Napa cabbage

1 c. chopped fresh cilantro

¼ grated carrot

½ fresh jalapeno, seeded and chopped

DIRECTIONS:  Whisk first 7 ingredients together for the dressing and set aside.  Now shred cabbage and place in large bowl.  Add grated carrot, cilantro and chopped jalapeno.  Toss well and plate servings.  Provide dressing in individual cups for each person to add as they please.

NUTRITIONAL INFO: Makes 4 large servings, each containing approximately:

95 calories

3.6 g  fat

2.9 g  protein

13.5 g  carbs, 5.0 g  fiber, 8.5 g  NET CARBS

350 mg sodium


3 thoughts on “Asian Cabbage Salad

  1. Kathrine


    What an interesting blog;0)

    I want to try out this salad but am not a big fan of Napa salad. Could I use another type of cabbage – red maybe? Dose all cabbage blend well with ginger?

    Best Wishes.

    1. buttoni

      Katherine, the only other cabbage I think might work OK for this would be maybe savoy, which is very mild like napa. Be sure to cut around the tough stems and shred it real fine, if you use savoy. I don’t think regular green or purple would do so well with this as they are considerably stronger tasting raw in my opinion.

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