Low Carb Korean Kimchi Salad

11 135 80
Ingredients Minutes Calories
Prep Cook Servings
2 h 15 min 0 min 8
Low Carb Korean Kimchi Salad
Health Highlights


1 cabbage Napa cabbage, raw
4 cup Water
1 1/2 cup Kosher salt
6 clove(s) Garlic
3 tbsp minced Ginger root
1/2 cup Fish sauce
4 tbsp Cayenne pepper
2 tbsp Granulated sugar
1 tsp Sesame oil
6 stalk(s) Green onion (sliced)
1/4 small Radish (sliced)


Cut the cabbage into quarters and remove the core. Separate the leaves and place in a large bowl.

Mix the salt and water together and pour over the cabbage, making sure all of the cabbage is submerged. Marinate the cabbage for 1 to 2 hours. Drain and rinse the cabbage thoroughly. Place in a colander and press down to get as much liquid out of it as possible.

Meanwhile, combine the garlic, ginger, fish sauce, chili powder, sugar, and sesame oil in a small blender or food processor. Puree until smooth. Place your cabbage into a large bowl and toss with the sliced scallions and radish. Pour the dressing over the salad and mix well to ensure all of the leaves are coated.

Marinate for at least one hour before serving. This salad will keep and improve for up to a week in the fridge.

Nutrition Facts

Per Portion

Calories 80
Calories from fat 9.9
Calories from saturated fat 1.6
Total Fat 1.1 g
Saturated Fat 0.2 g
Trans Fat 0
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 0.3 g
Cholesterol 0
Sodium 0
Potassium 422 mg
Total Carbohydrate 14.6 g
Dietary Fiber 4.9 g
Sugars 4.4 g
Protein 5.4 g

Dietary servings

Per Portion

Vegetables 3.0

Energy sources


Meal Type(s)