Asian Cabbage Salad with Sriracha and Sesame (Video)
I love this spicy Asian Cabbage Salad with Sriracha and Sesame, and this tasty salad is low-carb, gluten-free, dairy-free, meatless, vegan, and South Beach Diet Phase One. And if you make a version without Peanuts and use an approved hot sauce it can be Paleo and Whole 30 approved! Use the Diet-Type Index to find more recipes like this one.
Watch the video to see if you might like to makeAsian Cabbage Salad with Sriracha and Sesame!
It’s pretty obvious that I’m a huge fan of salads with cabbage, isn’t it? I actually have a lot of favorite cabbage recipes of all types, but there’s something about the crunch and slightly-sweet flavor of raw cabbage that makes my mouth feel happy. This Asian Cabbage Salad with Sriracha and Sesame got started when I saw a recipe pairing cabbage with rice vinegar, sesame oil, and sesame seeds. Of course, I had to add my own twist, so I added a bit more kick to the dressing and a few peanuts, and I loved the result.
I first made this recipe nine years ago and it’s been hanging out back in the archives with a lack-luster photo that probably wouldn’t entice you to try it. But I hope the new photos can tempt you, because I like everything about this combination, especially the black sesame seeds! Sesame seeds are something that really add an interesting mouth feel to salads and vegetables, and of course you can use the regular white ones from the grocery store if that’s what you have on hand. I couldn’t resist adding Sriracha Sauce to the dressing and also added peanuts, but the peanuts are definitely optional
Of course this lovely salad with cabbage is my Meatless Monday recipe for this week, and I promise this salad is so tasty you won’t even think about meat! For more meatless recipe ideas, you might want to follow my boardsf or Best Low-Carb Meatless Recipes on Pinterest!
Whisk together rice vinegar, soy sauce (gluten-free if needed), sesame oil, sweetener of your choice, Sriracha Sauce, ginger puree, and garlic puree to make the dressing. Thinly slice the cabbage, using a mandoline slicer if you have one. Slice the green onion, chop peanuts, and measure out the sesame seeds.
Toss the cabbage and green onions together, then add desired amount of the spicy dressing and toss until the cabbage is all coated with dressing. Add peanuts and sesame seeds and toss again.
Sprinkle with a few more sesame seeds and serve. This would taste great with Stir-Fried Tofu for a low-carb meatless meal!
More Tasty Dishes with Sesame:
Baked Tofu Sesame Sticks with Peanut Butter and Tahini Sauce ~ Kalyn’s Kitchen
Pressure Cooker Honey Sesame Chicken ~ Pressure Cooking Today
Whole Wheat Sesame Noodles with Spicy Peanut Sauce ~ Kalyn’s Kitchen
Asian Cabbage Salad with Sriracha and Sesame
(Makes about 4 servings, recipe adapted from the original South Beach Diet Book.)
6 cups green cabbage, sliced in strips (about 1/2 large head of cabbage)
1/4 cup sliced green onion
2 T sesame seeds, toasted (preferably black)
1/4 cup barely chopped peanuts
2 T rice vinegar (don’t use seasoned vinegar, which contains sugar)
1 T soy sauce (gluten-free soy sauce if needed)
1 T sesame oil
4 tsp. granulated Monk Fruit sweetener, granulated Stevia sweetener, or sweetener of your choice
(Read here about why I like Monk Fruit Sweetener if it’s new to you.)
1 tsp. S Sriracha Sauce (more or less to taste, or use your favorite hot sauce)
1 tsp. grated ginger (I used ginger puree from a jar)
1 tsp. minced garlic or garlic puree from a jar
Mix together rice vinegar, soy sauce (gluten-free if needed), sesame oil, sweetener of your choice, Sriracha Sauce, ginger puree, and garlic puree to make the dressing.Thinly slice cabbage, cutting slices in half crosswise if they’re long. (We used a mandoline slicer with the 3mm blade.) Slice green onions, slightly chop peanuts, and measure out the sesame seeds.
Put cabbage strips into mixing bowl and toss with the sliced green onions. Then add dressing and toss cabbage well with dressing. Add peanuts and sesame seeds and toss again (reserving a few peanuts and sesame seeds to sprinkle on the top. Serve right away.
When I made this there were no leftovers, so I’m not sure how well it will keep in the fridge, but I’m guessing it’s best freshly made.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This salad is a perfect side dish for any phase of the South Beach Diet and most other low-carb or low-glycemic eating plans.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
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