This recipe is sponsored by Luv-A-Duck. Luv-A-Duck has a great range of both pre-cooked duck and fresh duck products. Based in Australia, Luv-A-Duck products can be found in Coles, Woolworths, Costco and some independent grocery stores.
Chinese Cabbage Salad
A Chinese Napa Cabbage Salad is fresh, simple, healthy and most of all delicious!
There are no hard and fast rules with this crunchy Asian salad recipe. I have added delicious shredded duck legs and a million-dollar Asian ginger dressing to this one. Everybody needs a good duck salad in their life, and this is on the money!
Related Duck Recipes: Easy Duck Stir Fry / Easy Sous Vide Duck Breast
The Ingredients
JUMP to recipe card for the quantity of each ingredient used in our Asian cabbage salad recipe.
Ingredient Notes
1. Vegetables
- Cabbage – I use a combination of savoy cabbage and Chinese Napa cabbage, also known as Wombok. You can use red shredded cabbage as well if you like. Remove the core and any hard ribs before shredding.
- Cherries – when cherries aren’t in season use pomegranate, or even dried cranberries for something a little sweet.
- Fresh herbs – I use cilantro / coriander and mint leaves. Use garlic chives, Vietnamese mint, or continental parsley.
- Nuts – swap hazelnuts for almonds. Use seeds like hemp seeds, pepitas or extra sesame seeds if you need a nut-free salad.
Asian Ginger Dressing
The Chinese cabbage salad dressing is mostly ginger, garlic, and shallot. The rest is just pantry items most of us have on hand.
2. Asian Dressing
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- Sweetener – for a keto diet I use gold sweetener, but you can use sugar, honey or any sweetener you prefer.
- Soy Sauce – I use gluten-free soy sauce. Use tamari, coconut aminos or a teaspoon of Vegemite as a substitute.
- Lime Juice – use lemon juice or rice wine vinegar if you need to.
3. Duck – I used the Luv-A-Duck A L’Orange Duck Legs.
Use any duck meat you prefer. Pan-fried or roasted duck, try my sous vide duck breast, and Peking Duck Breasts or duck leg salad would be awesome too.
How to Make It
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Step 1. Preheat oven to 190°C. Line a baking tray with parchment. Place duck legs onto the tray skin-side up. Top with the sauce. Bake for 15 minutes or until the skin is golden and crispy. Leave to rest for 5 minutes before shredding.
Step 2. Place julienned carrot, cucumber, green onions, coriander, and mint into a large bowl of iced water and set aside or chill for 10 minutes.
Step 3. Pound ginger, garlic, sweetener, and chilli flakes in a mortar and pestle to a coarse paste. If you don’t have a mortar and pestle this can be done by chopping the ingredients with a sharp knife and mixing in a small jar or bowl. Add remaining ingredients and mix to combine. Adjust seasoning to taste. Set aside.
Step 4. Drain vegetables from the iced water. Combine with remaining salad ingredients, except the garnishes.
Step 5. When ready to serve, shred the duck and fold it into the salad. Pour over the dressing. Toss to combine. Garnish with shallots, cherries and hazelnuts.
Serving Suggestions
This keto cabbage salad goes well with anything Chinese. This crispy crunchy slaw is a great match with:
- Package Ramen Noodles – (not low carb) but mix through ramen noodles for an awesome ramen cabbage salad. (I do have a keto version in The Keto Kickstart Meal Plan eBook).
- A side for Teriyaki Chicken.
- Lettuce cups like Yuk Sung.
- Side salad Asian coleslaw for Sweet and Sour Pork.
- Wrap it – use our Keto Tortillas, Keto Pita, or Wraps to make an epic salad wrap.
Frequently Asked Questions
Cherries can be enjoyed in moderation. With only 1.1g net carbs per cherry, they are pretty much the same as blueberries or strawberries per portion.
Yes, you can. Add the dressing only when ready to serve. If making it a meal with the crispy duck; add the duck and dressing when ready to serve.
Next Recipes To Try
If you are not an Asian duck salad fan then try it with Lebanese Beef Kafta, Keto Salmon Patties, or pair it with Peri Peri Chicken. For more salad recipes try out Keto Chicken Caesar Salad or Taboule Salad for something just as yum!
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Chinese Cabbage Salad
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Ingredients
- 1 large (1 large ) carrot julienned
- 1 small (1 small) Lebanese cucumber deseeded, julienned (120g)
- 2 (2) green onions julienned
- 1/2 cup (½ cup) coriander / cilantro leaves
- 1/2 cup (½ cup) mint leaves
- 2 cups (2 cups) Savoy cabbage or Napa cabbage shredded (Wombok)
- 1 long (1 long ) red chilli seeded, thinly sliced
- Asian fried shallots pitted cherries, roasted hazelnuts to garnish (optional)
SMASHED GINGER DRESSING
- 1 tablespoon (1 tablespoon) 15g freshly grated ginger
- 1/2 clove (1/2 clove ) garlic grated
- 1/2 teaspoon (½ teaspoon) chilli flakes
- 1 teaspoon (1 teaspoon) sweetener of choice
- 2 tablespoons (2 tablespoons) olive oil 30g
- 1 teaspoon (1 teaspoon) sesame oil
- 2 tablespoons (2 tablespoons) soy sauce 30g
- 2 tablespoons (2 tablespoons) lime juice or rice wine vinegar 30g
- 1/2 (1/2) red shallot finely chopped
- Salt flakes and black pepper
MAKE IT A MEAL – CHINESE DUCK
- 2 cups (2 cups) cooked duck shredded, I use Luv-A-Duck, A L’Orange, (380g) see notes
Instructions
CONVENTIONAL METHOD
- Place the julienned carrot, cucumber, green onions, coriander, and mint into a large bowl of iced water and set aside or chill for 10 minutes.
- Pound ginger, garlic, sweetener, and chilli flakes in a mortar and pestle to a coarse paste. Add remaining ingredients and mix to combine. Adjust seasoning to taste. Set aside.
- Drain the vegetables from the iced water. Combine with remaining salad ingredients, except the garnishes.
- Fold in shredded duck if using and pour over dressing. Toss to combine.
- Garnish with shallots, cherries and hazelnuts.
THERMAL METHOD
- Place the julienned carrot, cucumber, green onions, coriander, and mint into a large bowl of iced water and set aside or chill for 10 minutes.
- Add ginger, garlic, sweetener, and chilli flakes to mixer; chop 4 sec/speed 7. Scrape and repeat if needed. Add remaining ingredients; mix 6 sec/speed 5. Adjust seasoning to taste. Set aside.
- Drain the vegetables from the iced water. Combine with remaining salad ingredients, except the garnishes.
- Fold in shredded duck if using and pour over dressing. Toss to combine.
- Garnish with shallots, cherries and hazelnuts.
Video
Notes
- Cabbage – savoy cabbage, red cabbage, Chinese Napa cabbage (Wombok) or just plain old drumhead cabbage is fine.
- Cherries – when cherries aren’t in season use pomegranate, or even dried cranberries for something a little sweet.
- Fresh herbs – also suitable garlic chives, Vietnamese mint, or continental parsley.
- Nuts – also try hemp seeds, pepitas or extra sesame seeds.
- Duck – use any pre-cooked (or cook your own) duck meat. Chicken, pork, tinned salmon, or tuna are all great options too.
- Preheat oven to 190°C. Line a baking tray with parchment.
- Place the duck onto the tray skin-side up. Top with the sauce. Bake 15 minutes or until the skin is golden and crispy. Leave to rest for 5 minutes before shredding.
Fridge – Store the undressed salad in an airtight jar for up to 3 days in the fridge. Freezer – You can freeze leftovers for an easy stir fry (to serve warm). Defrost – in the fridge overnight before using. SERVING SUGGESTIONS
Serve as a side or sauce for any protein. It is also perfect for a Chinese New Year feast. Or check our serving suggestions above.
Your Own Notes
Nutrition
26 responses to “The Best Chinese Cabbage Salad”
Yum. I just bought some cabbage to make something totally different but I think going to switch it up to this! It looks so good!I hope you love it!
This looks amazing and schedule it for this weekend dinner.
Thank you for the recipeYou are very welcome Giangi. I hope you love it.
Can’t go wrong with a delicious crunchy Asian salad that’s packed with flavor! I love the addition of Luv a duck for and easy dinner, yum!Thanks Sarah! I hope you love it!
I’m so intrigued to make this. I’ll have to look out for a Lebanese cucumber as I’ve not seen one before!Any cucumber will do the trick. Enjoy it!
This really is the best Chinese cabbage salad!! The cherries add a sweetness that balances the heat. Amazing!Yay! I am so glad you enjoyed it.
This crunchy Chinese cabbage salad certainly delivers on flavour. I added the dressing when serving it up and I used chicken through the salad. The smashed ginger dressing goes so well with it and the fresh cherries were a delicious inclusion. I can’t wait to try it with the luv a duck Peking duck breast.
I am making this deliciously, quick and easy salad again for an Australia Day get together with our family.
Definitely recommend making this one 😍😍Thanks for being putting the recipe through its paces and trying it out. Enjoy Australia Day tomorrow xxx
Love every combination to this healthy salad. Perfect for Dinner. I love the berry and nutty addition. Thanks for all the tips too.You are very welcome.
Oh, I love how flavorful this is!! Such an amazing lunch for me!yay! Thanks Toni!
This is absolutely delicious, duck salad is amazing. Extremely well balanced dressing and the Peking luvaduck just sets it off for a complete meal. Best duck salad I’ve ever hadThanks for testing this one out for me Andrew and sharing the empty bowl pictures. cheers.
What’s not to love about this recipe? I made it without the duck since we are vegan, and it was fantastic.I am so happy to hear you adapted it to your tastes tavo. Thanks for taking the time to leave a review.
The bold flavors in the dressing is so perfect with the crunchy salad!They sure are Katherine.
This Asian dressing is so delicious! I can imagine all sorts of things I could use this on.So true!
Thanks Megs I was wondering what to make this weekend for our Chinese New Year party. I will do this with the Luvaduck Peking duck breast because I want lots of red on the table 🤣 My mum is going to love this! Will share some pic on the FB group. xxYou are very welcome Kristy. x
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