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
- Sweetener – for a keto diet I use Sukrin 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
JUMP to recipe card for printable recipe.
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
This Asian cabbage salad is good for you! It’s high in protein and low in carbs. In my book that makes it pretty epic!
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.
This salad is surprisingly freezer friendly. Freeze in portions for easy healthy freezer meals. It is very simple to turn the leftovers into a stir fry! – Megs xo
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Chinese Cabbage Salad
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Ingredients
- 1 large carrot julienned
- 1 small Lebanese cucumber deseeded, julienned (120g)
- 2 green onions julienned
- 1/2 cup coriander / cilantro leaves
- 1/2 cup mint leaves
- 2 cups Savoy cabbage or Napa cabbage shredded (Wombok)
- 1 long red chilli seeded, thinly sliced
- Asian fried shallots pitted cherries, roasted hazelnuts to garnish (optional)
SMASHED GINGER DRESSING
- 1 tablespoon 15g freshly grated ginger
- 1/2 clove garlic grated
- 1/2 teaspoon chilli flakes
- 1 teaspoon sweetener of choice
- 2 tablespoons olive oil 30g
- 1 teaspoon sesame oil
- 2 tablespoons soy sauce 30g
- 2 tablespoons lime juice or rice wine vinegar 30g
- 1/2 red shallot finely chopped
- Salt flakes and black pepper
MAKE IT A MEAL – CHINESE DUCK
- 2 cups cooked duck shredded, I use Luv-A-Duck, A L’Orange, (380g) see notes
Instructions
CONVENTIONAL METHOD
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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.
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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.
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Drain the vegetables from the iced water. Combine with remaining salad ingredients, except the garnishes.
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Fold in shredded duck if using and pour over dressing. Toss to combine.
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Garnish with shallots, cherries and hazelnuts.
THERMAL METHOD
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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.
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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.
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Drain the vegetables from the iced water. Combine with remaining salad ingredients, except the garnishes.
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Fold in shredded duck if using and pour over dressing. Toss to combine.
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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.
Any vegetables can be added to the slaw. Swap carrots to julienned broccoli tender stems, or leek for more crunch to the salad or snow peas, beans or winter radishes-used in authentic Chinese salads.
The dressing can be made ahead of time and kept in the fridge to use as needed.
Any Luv-A-Duck product can be used in this salad. Precooked Peking breast or leg would be equally amazing or shred a whole roasted duck adding the crispy skin as the ultimate garnish when ready to serve. My Sous Vide Duck is also perfect for this easy cabbage salad.
CRISPY DUCK
To crisp up the duck legs follow the below steps.
- 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.
STORAGE
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.
Nutrition
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