A crisp, fresh pointed cabbage, cucumber and radish salad with a honey-flavored, sugar-free dressing.
Pointed cabbage brings a satisfying crunch, cucumber adds freshness and radishes perk everything up. The sugar-free dressing coats the strips with a hint of honey, without actually containing any: honey is replaced with a honey-flavored liquid sweetener to soften the acidity without making the salad heavy. Allow 10 minutes for two servings, served well chilled, with 230 calories per serving. This bright, light salad is perfect for anyone who loves crunch or wants a low-carb option. File it alongside my keto soups and salads.
What is pointed cabbage salad?
A simple combination: thin strips of pointed cabbage, cucumber rounds and grated radishes, brought together with a sugar-free dressing made with extra virgin olive oil, vinegar, dried mint, dried dill and honey-flavored sweetener. The vegetables stay raw for a clean crunch and a peppery edge. Pointed cabbage, with its conical head, has more tender, sweeter leaves than some densely headed cabbages, making it perfect for raw salads such as a Japanese cabbage salad, and it holds its shape when finely sliced.
The balance comes from three textures: firm, layered cabbage, juicy, refreshing cucumber, and grated radishes that spread their gentle bite throughout rather than concentrating it in a few pieces. The dressing relies on a honey-flavored liquid sweetener to soften the acidity and temper any bitterness in the vegetables, with the amount depending on the product.
The idea behind the recipe
This salad is made for everyday cooking: a quick, fresh and crunchy dish that keeps raw cabbage light. It works best with very fresh vegetables, following the seasons and what is available. The essence of the dish lies in the balance between crunchy vegetables, carefully judged acidity and herbs; here, its character comes from the mint-and-dill duo and the honey-flavored sweetener, which lends a rounded sweetness to the dressing.
The main ingredients
For two servings: 200 g of pointed cabbage, the crunchy base, finely sliced so it is pleasant to chew and picks up just enough dressing; three quarters of a cucumber, sliced into rounds, for volume, juiciness and freshness; 12 grated radishes to spread their gentle bite and add color. For another way to use radishes in Asian cooking, consider daikon radish.
2 teaspoons of dried mint rehydrate and soften the bite of the radishes; 1 teaspoon of dried dill, with its gentle anise notes, complements the cucumber and cabbage; 1 to 2 tablespoons of honey-flavored liquid sweetener soften the acidity, with the amount adjusted to its sweetening strength. 4 tablespoons of extra virgin olive oil coat the vegetables and carry the flavors; 3 tablespoons of vinegar provide the acidity, whether you use the suggested balsamic vinegar, with its moderate carbohydrate content, or white or apple cider vinegar. A moderate carbohydrate content does not mean sugar-free.
Texture, seasoning and serving
Success comes down to fine slicing and well-drained vegetables: slice the cabbage finely, keep the cucumber in rounds for freshness, and grate the radishes so they blend into the salad. The dressing spreads more evenly when thoroughly mixed before pouring, with the oil, vinegar, sweetener, mint and dill creating a balanced seasoning without any overly dressed bites. Keep the salad extra crunchy: do not salt the cabbage to draw out moisture or squeeze it.
A little liquid may collect over time, mostly from the cucumber and grated radishes, so serve shortly after dressing. Served cold as a starter or side dish, its tangy freshness pairs beautifully with an air fryer fish fillet, Vietnamese air fryer roast chicken or grilled meats. To prepare ahead, keep the vegetables and dressing separately in the refrigerator, then combine at serving time; refrigerate leftovers promptly and preferably eat them the next day to preserve their texture.
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Pointed Cabbage, Cucumber and Radish Salad
Ingredients
- 200 g pointed cabbage
- 0.75 cucumber
- 12 radishes
- 2 teaspoons mint dried
- 1 teaspoon dill dried
- 1 to 2 tablespoons honey-flavored liquid sweetener
- 4 tablespoons extra virgin olive oil
- 3 tablespoons balsamic vinegar moderate in carbs, or white vinegar or apple cider vinegar
Instructions
- Wash and cut the pointed cabbage into thin strips. Wash and thinly slice the cucumber into rounds. Wash the radishes, trim the ends and grate them. Place everything in a salad bowl.200 g pointed cabbage, 0.75 cucumber, 12 radishes
- Mix the oil, vinegar, honey-flavored sweetener, mint and dill to make a dressing and pour it evenly over the salad.2 teaspoons mint, 1 teaspoon dill, 1 to 2 tablespoons honey-flavored liquid sweetener, 4 tablespoons extra virgin olive oil, 3 tablespoons balsamic vinegar
