Asian Cabbage Salad- a Lean and Green Recipe

I love salads.  What I get sick and tired of, however, is lettuce.. over and over again. The good news about salads though is that they are incredibly versatile, especially when you get creative with their add-ins.

Greens are like black dresses- you can dress them up in 100 different ways just by varying the mix. While delicate salads made with dainty greens (like mesclun) and light vinaigrette have their place, there's something SO satisfying about the crunch, the texture and the mouth-feel of a hearty salad.  Here I'm turning salads upside down by using green cabbage instead of lettuce.  The cabbage holds up to the dressing for a few days and gets better with "age."  A Lean and Green recipe that complies with many low carb programs, this pairs well with simple grilled meats, fish or shrimp.  Give it a try and let us know how it comes out in the feedback below! And if you're looking for another great crunchy cabbage recipe, check out Curry Slaw with Red Bell Peppers!

Asian Cabbage Salad- a Lean and Green Recipe

  • Prep Time: 10-15 Minutes
  • Cook Time: 2 Minutes
  • Total Time: 15 Minutes

Servings: 4-8 Serving 

Ingredients

Instructions

  1. Shred the cabbage (if not using pre-shredded) and place in a large bowl.

  2. Add the remaining ingredients to the bowl and toss to coat.

  3. Let sit for 15 minutes before serving to allow flavors to blend.  Season with salt and pepper if desired. Serve chilled.

    Makes 8, 1/2 C servings

    Breakdown for the entire recipe:  Cabbage=8 green, dressing=13 condiments and 4 healthy fats (if used). Divide by 8 and get the breakdowns as listed below.

Nutrition Facts

1/2 cup of cabbage salad is one Green Serving. Nutritional information includes oil.

Optavia Counts Per Serving

0 -  Lean

0 - Leaner

0 - Leanest

1 - Green

1&1/2 - Condiments

1/2 - Healthy Fat

Weight Watchers Points
Per Serving

1 Weight Watchers Points

Like This Recipe?

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Nutritional Data Information:

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guaran- tee. The data is calculated through an online nutritional calculator, Very Well Fit. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.


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