Description
A vibrant and crunchy salad featuring a mix of green and red cabbage, bell pepper, and a zesty Asian dressing, perfect for a light lunch or as a side dish.
Ingredients
Scale
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 bell pepper, thinly sliced (any color)
- 1/2 cup shredded carrots (optional for extra crunch)
- 1/4 cup sunflower seeds
- 1/4 cup sliced green onions
For the dressing:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon soy sauce (or coconut aminos for a soy-free option)
- 1 teaspoon sesame oil
- 1 teaspoon erythritol or your preferred keto-friendly sweetener
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Wash the green and red cabbage thoroughly, then shred them into thin strips and place in a large mixing bowl.
- Slice the bell pepper thinly and add it to the bowl with the cabbage. If using, prepare and add the shredded carrots.
- In a separate small bowl, whisk together the dressing ingredients until well blended and smooth.
- Pour the dressing over the cabbage and vegetable mixture, and toss gently to coat all the vegetables evenly. Let the salad sit for about 5 minutes before serving.
Notes
- For added protein, consider adding grilled chicken, tofu, or shrimp.
- Store the dressing separately if making ahead to keep the vegetables crisp.
- Feel free to customize the vegetables based on your preferences.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
