My keto Asian chopped salad recipe is the perfect light and crunchy side dish for spring and summer meals. Featuring vibrant red cabbage, shredded carrots, fresh cilantro, and a tangy sesame ginger vinaigrette.
This keto Asian salad comes together easily using just a handful of fresh ingredients.
Plus, it keeps very well in the refrigerator and tastes just as good a day or two later, making it an ideal make-ahead option for busy weeknights, get-togethers, and potlucks.
This makes my red cabbage Asian slaw a great recipe for meal prepping since the prep work can be done in advance!
Low-Carb Asian Chopped Salad
I created this low-carb Asian chopped salad craving something a little different from traditional coleslaw.
The fresh cilantro and the bright, tangy sesame ginger vinaigrette bring a delicious Asian flair!
This salad uses green bell pepper instead of spicy peppers, so it's mild but still full of flavor. The crunch of the cabbage and carrots combined with the fresh herbs and optional peanuts makes every bite delicious.
The Ingredients Needed For This Asian Slaw Recipe
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The following are all the ingredients you'll need to make this Asian salad.
Please note that the full printable recipe card is at the bottom of this page.
- Medium head of red cabbage, shredded
- Carrots, shredded
- Red onion, finely chopped
- Green bell pepper, seeded, diced
- Fresh cilantro, chopped
- Cilantro, chopped
- Salted peanuts for garnish (optional)
For the Sesame Ginger Vinaigrette
- White vinegar
- Sesame oil
- Ginger paste
- Garlic clove, finely minced
- Sugar substitute
- Salt
- Pepper
How To Make A Keto Red Cabbage Asian Salad
Making this Asian salad is straightforward and requires minimal prep.
Begin by shredding the red cabbage finely, either with a sharp knife or a food processor, and set it aside.
Next, grate the carrots and chop the cilantro, green onions, red onion, and green bell pepper. Combine all the vegetables in a large mixing bowl.
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To make the sesame ginger vinaigrette, whisk together the white vinegar, sesame oil, ginger paste, sea salt, and black pepper. Add the minced garlic and stir in the granulated sugar substitute until it dissolves completely.
Pour the vinaigrette over the salad and toss well to ensure everything is evenly coated. If you like, garnish with salted peanuts just before serving for some extra crunch.
Cover the salad and refrigerate it for at least 20 minutes to allow the flavors to meld and marinate the vegetables.
This salad keeps well in the fridge for up to three days, making it a convenient option for meal prep.
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Keto Asian Chopped Salad
Delicious and easy Keto Asian Chopped Salad with crunchy red cabbage, fresh veggies, and a tangy sugar-free sesame ginger vinaigrette. Perfect low-carb side dish for meal prep or gatherings!
Ingredients
Keto Asian Chopped Salad
- 1 medium head of red cabbage, shredded
- 3 small-medium sized carrots, shredded
- ½ cup of fresh cilantro, chopped
- 1 small red onion, finely chopped
- ½ cup of chopped green bell peppers
- ¼ cup of thinly sliced green onions
- ¼ cup of salted peanuts for garnish (optional)
Sesame Ginger Vinaigrette
- ½ cup of white vinegar
- ¼ cup sesame oil
- ½ teaspoon of sea salt
- ¼ teaspoon of black pepper
- 2 teaspoons of ginger paste
- 1 garlic clove, finely minced
- 2 tablespoons of granulated sugar substitute
Instructions
Keto Asian Slaw
- Shred your red cabbage finely with knife or food processor, set it aside.
- Grate your carrots using a box grater or food processor, set it aside.
- Chop your cilantro and green onions, set it aside.
- Finely chop the red onion, set it aside.
- Seed and devein the green bell pepper finely diced, set it aside.
- Combine all the ingredients in a large mixing bowl.
- Make the vinaigrette
- Pour the vinaigrette over the salad and toss well to combine.
- Garnish with chopped peanuts if adding right before serving,
- Cover and refrigerate for at least 45 minutes to allow the flavors to marinate the slaw.
- Store any leftovers in the refrigerator for up to 3 days.
Asian Vinaigrette
- Combine the white vinegar, sesame oil, ginger paste, salt, and pepper.
- Add the minced garlic clove.
- Stir in the sugar substitute and allow to dissolve.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 79Total Fat: 6.8gSaturated Fat: 19.5gTrans Fat: 0gCholesterol: 0mgSodium: 18mgCarbohydrates: 4.2gNet Carbohydrates: 3gFiber: 1.2gSugar: 2gProtein: 0.6g
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