Warm Asian Cabbage Salad

By Dr Ernst
November 20, 2018


  • 1 medium zucchini, spiralized or thinly sliced
  • 1 head of small cabbage shredded
  • 2 Tbsp coconut oil
  • 1 Tbsp coconut amino
  • 1 Tsp fresh ginger
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 Tbsp sesame seeds
  • Optional Toppings: micro greens, green onions, cilantro
  • Optional Proteins: 1-2 Packets Wild Caught Tuna, Grilled Chicken Breast Sliced


Heat coconut oil in skillet over medium high heat. Place zucchini and cabbage in skillet and cover and cook for 5-7 minutes.  Uncover and stir in coconut aminos, ginger, salt and pepper.  Remove from heat, plate and enjoy or top with optional toppings/protein (tuna, grilled chicken, sesame seeds, green onion, cilantro)

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