Keto Asian Cabbage Salad with Sesame Dressing Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g green cabbage, thinly sliced</li><li class="ingredients-single-item">200g red cabbage, thinly sliced</li><li class="ingredients-single-item">1 medium red bell pepper, thinly sliced</li><li class="ingredients-single-item">4 green onions, finely chopped</li><li class="ingredients-single-item">60g sliced almonds, toasted</li><li class="ingredients-single-item">2 tbsp black and white sesame seeds, toasted</li><li class="ingredients-single-item">15g fresh coriander, chopped (optional)</li><li class="ingredients-single-item">For the sesame dressing:</li><li class="ingredients-single-item">60ml toasted sesame oil</li><li class="ingredients-single-item">30ml rice vinegar (or apple cider vinegar)</li><li class="ingredients-single-item">1 tbsp low-carb sweetener (such as erythritol)</li><li class="ingredients-single-item">1 tbsp soy sauce or tamari (for gluten-free option)</li><li class="ingredients-single-item">1 tsp fresh ginger, grated</li><li class="ingredients-single-item">1 garlic clove, minced</li><li class="ingredients-single-item">½ tsp red pepper flakes (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Large mixing bowl</li><li class="equipment-single-item">Small frying pan (for toasting nuts and seeds)</li><li class="equipment-single-item">Small jar with lid (for dressing)</li><li class="equipment-single-item">Sharp knife or mandoline slicer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Toast the sliced almonds in a dry frying pan over medium heat for 2-3 minutes, stirring frequently to prevent burning. You'll know they're ready when they become fragrant and turn a light golden color. Immediately transfer to a plate to cool, as they can continue cooking in the hot pan.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the same pan, toast the sesame seeds for about 1-2 minutes until they become fragrant and the white seeds turn slightly golden. The black seeds won't change color, but will become aromatic. Watch carefully as seeds can burn quickly. Transfer to a plate to cool.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Prepare the sesame dressing by combining all dressing ingredients in a small jar. Secure the lid tightly and shake vigorously until well combined and emulsified. The sweetener should be completely dissolved. Set aside to allow the flavors to meld while you prepare the vegetables.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large mixing bowl, combine the green and red cabbage, bell pepper, and green onions. The vibrant mix of colors creates an appetizing presentation, while the variety of vegetables provides different textures and nutrients.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add about two-thirds of the toasted almonds and sesame seeds to the vegetable mixture, reserving the remainder for garnish. If using coriander, add most of it now as well.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour about three-quarters of the dressing over the salad and toss thoroughly to coat. The cabbage will slightly wilt as it absorbs the dressing, creating the perfect texture. Let the salad sit for 5-10 minutes to allow the flavors to develop.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Just before serving, give the salad another good toss and add more dressing if needed. Transfer to a serving bowl and sprinkle with the reserved almonds, sesame seeds, and coriander for a beautiful presentation. This salad keeps well in the refrigerator for up to 3 days, maintaining its crunch and flavor.</li></ol>