web analytics
Kalyn's Kitchen

Low-Carb Chicken Cabbage Salad with Mustard and Celery Seed

Low-Carb Chicken Cabbage Salad with Mustard and Celery Seed is so good you won’t even think about it being low-carb, and the recipe is also gluten-free and low-glycemic. Use Salad Recipes to find more salads like this one!

Click here to PIN Low-Carb Chicken Cabbage Salad!

Low-Carb Chicken and Shredded Cabbage Salad with Mustard and Celery Seed title photo

I updated the photos for this Low-Carb Chicken  Cabbage Salad with Mustard and Celery Seed earlier in the summer, and then somehow it got pushed to the end of the line and I forgot to share it with you. I hope you don’t think it’s too late in the year for an easy chicken cabbage salad for dinner!

And there’s a good reason why I was updating this recipe (besides the lackluster photos from years ago!) If you come to my house, you’d find green and red cabbage in the vegetable crisper at least 90% of the time. I love the taste of raw cabbage, and cabbage salad like this is something I’d never get tired of eating. How handy that cabbage is a cruciferous vegetable, and therefore deemed one of the world’s healthiest foods!

Chicken and cabbage salad is also a great way to use leftover rotisserie chicken if you like to buy those roasted chickens at Costco. And don’t skip the celery seeds in this salad; they’re something my mother always put in coleslaw, and I always think of her whenever I use them. They’re possibly an ingredient that not everyone has in the spice rack, but they’re not expensive, and I think they add a lot to this type of salad.

collage photo of salad with chicken, cabbage, mustard, and celery seeds

How to Make Low-Carb Chicken Cabbage Salad with Mustard and Celery Seed:

(This is just a summary of the steps shown above, scroll down for the complete recipe.)

  1. Make the dressing by combining mayo, lemon juice, Dijon mustard, onion powder, Celery Seed (affiliate link), and salt or Vege-Sal (affiliate link).
  2. Dice chicken into cubes to make about 4 cups of diced chicken.
  3. Mix chicken with some of the dressing. Let chicken marinate in the dressing while you prep other ingredients.
  4. Slice green onions
  5. I used a Mandoline Slicer (affiliate link) to thinly slice the red cabbage and the green cabbage, but you can use a knife as well.
  6. I used twice as much green cabbage as red, but your choice on that!
  7. Put red cabbage, green cabbage, and green onions into the bowl with the chicken and add desired amount of dressing.
  8. Toss salad to combine, season with salt and fresh-ground black pepper, and serve.

close-up photo of Low-Carb Chicken Cabbage Salad with Mustard and Celery Seed

Make it a Low-Carb Meal:

I’d eat this Low-Carb Chicken Cabbage Salad with Mustard and Celery Seed as a one-dish meal, but if you want something on the side it would be tasty with Low-Carb High-Fiber Savory Muffins with Parmesan and Green Onions.

More Low-Carb Salads with Cabbage:

Red Cabbage and Chicken Asian Salad with Tangy Cilantro Dressing ~ Kalyn’s Kitchen
Vietnamese Cabbage Salad with Chicken and Cilantro ~ Kalyn’s Kitchen
Warm Red Cabbage Salad with Bacon and Goat Cheese ~ Kalyn’s Kitchen
Spicy Cabbage Salad with Tomatoes, Radishes, and Celery ~ Kalyn’s Kitchen
Spicy Cilantro-Peanut Slaw ~ Kalyn’s Kitchen

Chicken Cabbage Salad with Mustard and Celery Seed

This Chicken Cabbage Salad with Mustard and Celery Seed is so good and it’s a perfect use for leftover rotisserie chicken.

Ingredients:

Ingredients:

  • 4 cups diced leftover chicken
  • 2 cups finely sliced red cabbage
  • 4 cups finely sliced green cabbage
  • 1/2 cup thinly sliced green onions
  • salt and fresh-ground black pepper to taste

Dressing Ingredients:

  • 3/4 cup mayo (can use regular or light mayo, but do not use fat free!)
  • 2 T fresh squeezed lemon juice
  • 2 T Dijon mustard (more or less to taste; I like more than 2 T when I make this)
  • 1/2 tsp. onion powder (can also use 1 tsp. grated onion)
  • 2 tsp. celery seeds
  • 1/2 tsp. Vege-Sal (or use regular salt, but Vege-Sal is perfect in this)

Directions:

  1. Make the dressing by combining mayo, lemon juice, Dijon mustard, onion powder, Celery Seed, and salt or Vege-Sal.
  2. Dice chicken into cubes until you have enough to make about 4 cups of diced chicken.
  3. Put chicken in a bowl big enough to hold the finished salad, and mix chicken with some of the dressing. Let chicken marinate in the dressing while you prep other ingredients.
  4. Slice green onions (I use 1/2 cup but use less if you’re not really a green onion fan.)
  5. I used a Mandoline Slicer (affiliate link) to thinly slice the red cabbage and the green cabbage, but you can use a knife as well.
  6. I always chop the cabbage into smaller lengths once it’s sliced so it’s easier to eat.
  7. Put red cabbage, green cabbage, and green onions into the bowl with the chicken and add the rest of the dressing (or desired amount if you don’t like a lot of dressing.)
  8. Toss salad to combine.
  9. Season salad to taste with salt and fresh-ground black pepper, and serve.

Notes:

You can buy Celery Seed and Vege-Sal at Amazon.com if you don’t find them at your store. (affiliate links)

This recipe created by Kalyn on one of many occasions she had leftover rotisserie chicken and cabbage in the vegetable crisper.

All images and text ©

thumbnail photo of Low-Carb Chicken Cabbage Salad with Mustard and Celery Seed =

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Salad like this is perfect for low-carb or low-glycemic eating plans, and with approved ingredients it will work for the South Beach Diet as well. Light mayonnaise is best for South Beach, although mayonnaise is often made with soybean oil, which is considered a “good fat” for South Beach.  This recipe is also Gluten-Free, and it could be Paleo if you used Paleo-approved mayo.

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.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Pinterest image for Low-Carb Chicken Cabbage Salad with Mustard and Celery Seed

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Leave a Reply

Your email address will not be published. Required fields are marked *

31 comments on “Low-Carb Chicken Cabbage Salad with Mustard and Celery Seed”

  1. I was looking for Low-Carb Cabbage Rolls and added the word Celery when I came across this recipe. A few weeks ago I had gotten a great deal on red and green cabbage and decided to make my own chopped salad, because they can be expensive and I didn’t want to pay extra for the dressings. I looked at what some of the bagged salads had in them for my inspiration and because I also got a great deal on Brussels sprouts, carrots, kale, radishes and I used the stems to my broccoli. I ran everything through ether my food processor or my mandoline (I only needed to cut the kale by hand), and made a huge amount. I was excited to see your recipe and the link to other recipes I might be able to use in the coming weeks, because I plan to make up my own big batch of chopped salad again. Thank you for your posts.

  2. Hi, Kalyn,
    If there are any of your fans who are vegan I have great news about a new meat alternative that is just now making it's way to Whole Foods. It's called Beyond Meat Chicken. It's AWESOME! I bought a 5pound, frozen bag of their not chicken strips and made this salad with them. (I've kept the rest frozen.) It's a great recipe and for this vegan, a great not chicken! In fact, I'm making it again today. Thanks, Kalyn!

  3. Valerie, glad you like it! Here are a lot more ideas for Make-Ahead lunches that might be helpful.

  4. I just made this for lunch and it is fabulous! I'm so happy to find a lunch I can make in advance and keep in the fridge. Thank you!!

  5. I am going to be making this next week; we have huge cabbages still in the pantry and there's so much stuffed cabbage leaves one can make in a year! GReat salad, love the color and flavor.

  6. Kristine, so glad you liked it!

  7. I made this today…DELICIOUS! Glad that I stumbled on to your blog. I can see I'll be visiting often. Thanks 🙂

  8. Monica, glad to hear you liked it!

  9. I made this last night for dinner and it was great! The dressing was amazing! I didn't have celery seed, but I had celery salt and I imagine that its similar in flavor. It felt really good to eat something that tasted great, and didn't make me feel guilty. I will be definitely be making this again!

  10. Kalyn, this looks fantastic!! And I bet it’s super filling with all the chicken.

    I just did a waldorf salad with cabbage that is sweetened with agave nectar. I think you would love it for Phase 2!

    http://adashofsass.com/2009/03/18/waldorf-salad/

  11. Erin, thanks for letting me know. So glad you liked it!

  12. I made this, and it was delicious! Thanks for the recipe!

  13. Gourmet Mama and Jo, celery seeds are very mild in flavor, but a great addition to things like this.

  14. Mustard seed I’ve tried, but celery not! Anyway I love salad and this makes for such a colourful dish. Great pictures too!

  15. I have to admit, I`ve never tried celery seed. That salad looks so good, though! I think even my salad hating husband would eat something with so much color!

  16. Thus recipe sounds wonderful. Thank you for sharing. ;o}

  17. I followed the recipe exactly & it is fantastic. Today I had a bowl for lunch & because I had a few craisins left from my breakfast oatmeal, I threw those into the salad & it was delish. I can see tossing in a few grape halves, raisins or pecans – just for fun eating.

  18. I love raw cabbage (though not cooked cabbage), but I usually need to let the dressing tenderize it just a bit. I keep celery seed on my spice rack specifically for cole slaw; my mother always made it that way, too.

  19. Celery seed definitely deserves to be rescued from the “retro” category and rediscovered.

  20. This looks so good, Kalyn. Now I know what to do with the leftovers of my rotisserie chicken!

  21. Kalyn, this looks great. I’ve been serving a lot of different coleslaws lately. My husband seems to prefer them to lettuce based salads

    Apple Ginger Coleslaw

  22. Rachel, thanks!

    Alice what a brilliant idea to mix full-fat mayo with Fage 0% (fat free), even lower in fat than the mayo/light mayo and I bet the flavor is fantastic!

  23. Count me as another lover of Costco rotisserie chickens and this sounds wonderful. I use full fat mayo mixed half and half with Fage Greek yogurt for everything and love it.
    Alice

  24. I love celery seed! This is my kind of salad.

  25. Fredericka, thanks for the catch, it should say 1/4 cup! Will fix right now.

    Katie, celery seeds are subtle, but they have a great flavor.

  26. Looks delicious! I have always never bothered with the celery seed but I will pick some up now and try it. Thanks!

  27. I’ll make this the minute I get home from church today. One question though. Is “1/4 thinly sliced green onion” a fourth of a cup? Or a fourth of a bunch? Or really just a fourth of one little onion? I’m assuming cup. It all sounds so wonderful that I’m not sure I can screw it up no matter how I interpret!
    And, about those celery seeds – fantastic on a simple cauliflower, green onion, mayo salad. They tend to get overlooked, but my mom used them in looks of recipes.

  28. Potato salad is the other thing my mom always used celery seed for! Glad I could remind you to get some.

    Trish, thanks, and of course you’re welcome to link to the blog.

  29. This looks simply wonderful. What great photography too. Would you mind if I put a link to your blog in my cooking blog sidebar?

  30. This looks great. I used to add celery seed to slaws and potato salad all the time, but when it ran out (after a few years), I just never remembered to replace it. That’s a narrow-nitch spice. 🙂 I’ll have to pick some more up and try this. Thanks!

Leave a comment »