Low Carb Asian Red Cabbage Salad recipe

I am definitely a little guilty of over-indulging during this holiday season.

It's a good idea to give our stomachs a break after eating and drinking too much. And I'm craving for something clean and refreshing.

This red cabbage salad is healthy, low carb, filling and best of all, it is so delicious! It is easy to put together and I usually have all the ingredients in the pantry already. It's a perfect after party meal to have. My hubby and I enjoyed it so much that we are putting this in our regular menu.



I started by loading up my plate with shredded red cabbage.

Then topped with a simple stir-fried bean sprouts with carrots, seasoned with minced garlic, sesame oil, oyster sauce and black pepper for an Asian twist.




Then I added some leftover cooked ham for extra protein. I have used shredded cooked chicken and it's just as yummy.




Sprinkle with some sesame seeds. And enjoy!



Asian Red Cabbage Salad

Ingredients:

shredded red cabbage
shredded carrot
1 shallot - sliced finely
250g bean sprouts
3 cloves minced garlic
2 tbsp. sesame oil
1 tbsp. oyster sauce
salt
black pepper
sesame seeds

Instructions:
  1. Heat sesame oil in a wok, and fry garlic till fragrant
  2. Toss carrot and fry for a while
  3. Add bean sprouts, season with salt, black pepper, oyster sauce
  4. Cook till desired crunchiness, then set aside
  5. Layer your plate with shredded red cabbage and shallot, then stir-fried beansprouts, topped with ham and sprinkle with sesame seeds
  6. Toss everything together and enjoy



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