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Asian Red Cabbage Salad is a delicious blend of chicken, sugar snap peas, and a tangy dressing with peanut butter and soy sauce. This low-carb main-dish salad packs a protein punch with 32 grams per serving!
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This Asian Red Cabbage Salad has become one of my favorite main dish salads. Red cabbage is a staple in my kitchen, and this salad is perfect for lunch or dinner, regardless of the season.
The flavorful dressing with peanut butter and soy sauce elevates this salad, and the combination of red cabbage, chicken, and sugar snap peas is a winner. If you want to mix it up, there are some alternative ideas listed below.
What ingredients do you need?
(For a detailed list of ingredients, please scroll down to the printable recipe.)
How low in carbs is the Asian Red Cabbage Salad?
This salad, with its Asian-inspired dressing, chicken, and sugar snap peas, contains only about 9 net carbs per serving and a whopping 32 grams of protein!
Can you make the Asian Red Cabbage Salad without cilantro?
If you’re not a fan of cilantro, simply swap it out for extra thinly-sliced green onions and include the cilantro in the dressing instead.
What dressing do I use for the Asian Red Cabbage Salad?
The dressing for this red cabbage salad consists of ginger, garlic, cilantro, peanut butter, lemon juice, peanut oil, and soy sauce. The combination is a delightful mix of sweet and savory flavors that truly complements the salad.
Want more options for Asian Red Cabbage Salad?
There are several ingredient variations you can explore for this salad:
- Consider using different vegetables like red peppers or carrots alongside red cabbage and sugar snap peas.
- While I prefer using leftover rotisserie chicken, shrimp can also be a tasty alternative.
- For a vegetarian option, skip the meat and focus on a veggie-packed salad.
Want more salad recipes using cabbage?
If you’re a fan of cabbage salads, be sure to check out my collection of Low-Carb and Keto Cabbage Salads for more delicious options!
How to make Asian Red Cabbage Salad:
(For detailed instructions, please refer to the printable recipe below.)
- Slice the red cabbage thinly, preferably using a Mandoline Slicer.
- Prepare the sugar snap peas and green onions.
- Cut the cooked chicken into bite-sized pieces.
- Blend ginger, garlic, cilantro, peanut butter, lemon juice, peanut oil, soy sauce, hot water, and sweetener to create the dressing.
- Coat the chicken with a portion of the dressing.
- Combine the chicken with cabbage, sugar snap peas, and green onions, adding more dressing as desired.
- Top the salad with toasted almonds and enjoy!
More Salads with Cabbage: