Low Carb Chinese Style Cabbage Recipes

CRUNCHY ASIAN CABBAGE SALAD (LOW CARB AND KETO)

Steps:

• Shred the cabbage into a large bowl. Add in the remaining ingredients for the Asian cabbage, mix well.
• After 15 minutes, mix again ensuring that any liquid from the bottom of the bowl is mixed back into the cabbage.
• Finely slice the cucumbers into a medium sized bowl. Add in the remaining ingredients for the Asian cucumbers, mix well and allow to rest for 30 minutes.
• Finely slice the red peppers into a medium sized bowl. Add in the remaining ingredients for the Asian red peppers, mix well and allow to rest for 30 minutes.
• Finely dice the onions and add into a small bowl. The bowl size is important so that the vinegar covers the onions.
• Cover the onions with red wine vinegar and allow to rest for 20 minutes.
• Combine all the ingredients into a bowl. Mix well and set aside. NOTE: Do not refrigerate as the coconut oil will harden!
• Once all the components to the Asian cabbage salad have had a chance to marinate, start by placing the cabbage in the bottom of a soup-sized bowl.
• Top the cabbage with equal portions of marinated cucumber, marinated red peppers and the sliced avocado. If using snow peas, add them into the salad now.
• If you have chosen to make the quick pickled onions, add them to the top along with an additional pinch of cilantro. For added garnish, sprinkle with additional sesame seeds.
• The serving size is quite large for the Asian Cabbage Salad and has a NET Carb count of 7.1g per serving.

LOW CARB STIR-FRIED CABBAGE

Steps:

• In skillet, heat butter until bubbly and hot; add celery; cook 1 minute.
• Add cabbage, pepper and onion.
• Continue frying until vegetables are tender-crisp (2 to 3 minutes).
• Add soy sauce and pepper.
• Stir well and cook 1 minute longer.

LOW CARB CHINESE-STYLE CABBAGE

Steps:

• Shred the cabbage, chop the onion, slice the mushrooms and the garlic.
• Chop the cliantro leaves and set about 1/3 of the leaves aside with the chopped scallions.
• Chop the cilantro stems and add to the bulk of the chopped leaves.
• Heat vegetable oil in a large saute pan or wok, on medium high heat.
• Add the vegetables and stir until they just start to brown, then lower the heat, continuing to stir until vegetables just tender.
• Add the chopped cilantro leaves and stems.
• Add the Splenda, lemon pepper, soy sauce and sesame oil and stir until all heated through.
• Remove from heat and serve garnished with the reserved chopped cilantro leaf and chopped scallion mixture.
• Options:.
• Other additions: fresh pea pods, sliced celery, sliced red or green bell pepper.
• Red pepper flakes or chile oil may be added if you like it fiery.
• You may make a main dish out of this by mixing it with stir-fried chicken or pork.