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Charred Cabbage Salad (Keto Recipe) 🥬

Published: · Updated: by · 5 Comments

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Get ready for our simple Charred Cabbage Salad recipe. It's packed with the smoky flavors of grilled cabbage and the tangy punch of our homemade mustard dressing. And guess what? It's a gluten-free and low-carb version of the famous Grilled Potato Salad! Let's make your keto diet interesting!

Charred Cabbage Salad in skillet
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Preparation and cooking overview

You can prepare this Keto Charred Cabbage recipe in less than 30 minutes. First, fry the bacon until crispy, and use the bacon grease to char cabbage and green onions. Next, whisk up a zingy mustard dressing and drizzle it over the hot salad before serving.

Chef's note

Feel free to customize this recipe to suit your taste. Use more or fewer jalapeños (or serranos), depending on your spice tolerance. If you want a meat-free salad, omit the bacon and use two tablespoons of olive oil to char the veggies. Alternatively, you can use tempeh bacon.

  • Prep Time: 15 minutes
  • Cooking Time: 15 minutes
  • Total Time: 30 Minutes
  • Difficulty Level: Easy
  • Recipe Makes 6 Servings

🥬 Ingredients for this charred cabbage salad recipe

To make this keto cabbage salad at home, you will need these simple ingredients:

  • ½ large head of cabbage, about 1.5 pounds
  • 6 slices bacon, If plant-based, omit them or use tempeh bacon
  • 1 bunch of green onions
  • 2 jalapeños sliced
  • 2 tablespoons whole-grain mustard
  • ¼ cup olive oil
  • 1 tablespoon fresh lemon juice
  • Sea salt, to taste
  • Freshly cracked black pepper, to taste

Ingredient substitutions

If you see anything that you would rather skip in the ingredient list, opt for these keto-friendly substitutions:

  • Bacon: If you don't like regular bacon, use turkey bacon, prosciutto, or Canadian bacon. For a vegan option, use tempeh bacon.
  • Green cabbage: You can swap green cabbage with red cabbage.
  • Green onions: Substitute green onions with chives for a mild onion flavor.
  • Whole grain mustard: If you don't have whole grain mustard, use Dijon mustard for a tangy tone.
  • Olive oil: Use avocado oil instead of olive oil.
  • Fresh lemon juice: If you don't have fresh lemons, use apple cider vinegar in the mustard dressing.

Additional ingredients

Elevate the flavor profile of this healthy side dish with these optional additions:

  • Crumbled feta cheese: Crumble and sprinkle some feta cheese before serving the salad.
  • Nuts and seeds: Add a handful of toasted almonds, pecans, sunflower, or pumpkin seeds for a delightful crunch.
  • Fresh herbs: Garnish the salad with freshly chopped herbs like parsley, cilantro, or dill for a fresh note.
  • Pepper flakes: Sprinkle some red pepper flakes in the last minute of cooking the cabbage for a fiery kick.
  • Cherry tomatoes: Halve cherry tomatoes and toss them into the salad for an extra fresh note.
  • Garlic powder and onion powder: Sprinkle ½ teaspoon of garlic powder and onion powder when cooking the cabbage to infuse delicious flavor.

Cooking tools required

To make this Keto Charred Cabbage recipe, you will need the following kitchen tools:

  • Measuring spoon
  • Cast-iron skillet
  • Large cast iron grill pan
  • Small jar
  • Knife
  • Cutting board

Tool substitutes list

  • Cast iron grill pan: If you don't have a cast iron grill pan, use a regular skillet or a non-stick pan.

How to make Keto Charred Cabbage Salad: step-by-step guide

Cooking method

  • Frying
  • Pan-grilling

Preparation steps

  1. Gather and measure all the ingredients.
  2. Wash the cabbage, green onions, and jalapeños under cold water.
  3. Remove the cabbage's outer leaves and cut them into thick slices, about 1 to 1.5 inches thick, to make cabbage steaks.
  4. Chop the green onions and thinly slice the jalapeños.

Cooking steps

Fry bacon slices

  1. Heat a large cast iron skillet for a minute and lay the bacon slices in a single layer.
  2. Cook for 3-4 minutes, until the slices turn deep golden-brown and crispy.
  3. Once cooked, remove the bacon slices, chop them, and set aside—reserve 2 tablespoons of the bacon fat.

Prepare the mustard dressing

  1. Combine whole-grain mustard, ¼ cup olive oil, and lemon juice in a small jar. Shake the jar well to create the dressing.

Grill cabbage and green onions

  1. Cut half the head of cabbage into 1 or 1.5 inches-thick slices to create cabbage steaks.
  2. Heat a large cast iron grill pan over high heat and pour in the two tablespoons of the reserved bacon grease.
  3. Once the bacon grease is hot, add the cabbage steaks and green onions and grill for 4-5 minutes per side until charred on both sides. Toss in the sliced jalapenos and chopped bacon at the last minute of cooking.
  4. Season with salt and freshly cracked black pepper to taste, and mix everything well.
  5. Place the salad on a serving platter and drizzle with the mustard dressing before serving!
Charred Cabbage Salad in skillet

Chef's pro tip

Ensure your grill pan is smoking hot before you add the cabbages. It will help create a crispy exterior while maintaining a tender texture inside. And remember, each cabbage steak may differ slightly in thickness, so keep a close eye and trust your instincts rather than strictly adhering to cooking time.

What to serve with keto charred cabbage salad?

Pair our amazing side dish with one of these keto recipes for a complete meal:

How to make it healthier?

  • Opt for low-sodium or sodium-free bacon if you are watching your sodium intake. It'll still offer the smoky flavor without the extra salt.

Time-saving tips

  • Use pre-cooked bacon bits to save some cooking time.
  • Buy a high-quality, keto-friendly dressing instead of making it from scratch.

What can I prepare ahead of time?

  • Fried bacon: Fry the bacon slices beforehand and store them in the fridge until you make the salad.
  • Mustard dressing: Prepare the mustard dressing and store it in the refrigerator in a sealed jar. Stir it before drizzling atop the salad.

Storage instructions

Store the leftover cabbage salad in an airtight container in the fridge. It will remain fresh for 2-3 days. The mustard dressing can be used for 1-2 weeks.

Recipe wrap-up conclusion

This Charred Cabbage Salad makes for an excellent, flexible side dish. Imagine enjoying it as a quick dinner option or as an on-the-go power lunch. No matter how you serve it, it's great for incorporating more veggies into your low-carb diet.

Love cabbage too much? Here are some keto cabbage salad recipes for you to enjoy!

Frequently asked questions

Yes, cabbage is keto-friendly. The carb content is very low. On average, there are only about 3 grams of net carbs in one cup of chopped raw cabbage.

All types of cabbage, including green, red, and savoy, are suitable for a keto or low-carb diet. However, the exact carb count can vary slightly among different types.

To make cabbage steaks, trim the stem but leave the inner part intact to hold the steaks together. Keep the cabbage upright on its base and slice it into ¾-inch to 1-inch thick slices. The core will help keep the steak together during cooking.

Preheat your pan to high heat to get a good char before adding the cabbage. Then, cook the cabbage without moving it around too much.

Any low-carb, high-fat dressings would work well with this salad. Remember to check the carb content and sugar if you're using store-bought sauces.

Absolutely! You can add your favorite vegetables to this keto salad. Just ensure that they align with the keto diet and have low-carb content. 

Freezing the salad is not an ideal choice since it messes up the taste and texture of the cabbage when thawed. You should enjoy it fresh or straight from the fridge as a cold salad.

📖 Recipe

Charred Cabbage Salad in skillet

Charred Cabbage Salad

This Charred Cabbage Salad is packed full of fibrous cabbage, smoky bacon, grilled green onions, and spicy jalapeños, all topped off with a tangy mustard dressing.
5 from 1 vote
Print Rate Pin Recipe
Course: Side Dish
Cuisine: American
Keyword: charred cabbage salad, easy, keto, keto cabbage salad, keto salad, low carb
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Calories: 199kcal

Ingredients

  • ½ large head of cabbage about 1.5 pounds
  • 6 slices bacon If plant-based, omit them or use tempeh bacon
  • 1 bunch of green onions
  • 2 jalapeños sliced
  • 2 tablespoons whole-grain mustard
  • ¼ cup olive oil
  • 1 tablespoon fresh lemon juice
  • Sea salt to taste
  • Freshly cracked black pepper to taste
US Customary - Metric

Instructions

Fry bacon slices

  • Heat a large cast iron skillet for a minute and lay the bacon slices in a single layer.
  • Cook for 3-4 minutes, until the slices turn deep golden-brown and crispy.
  • Once cooked, remove the bacon slices, chop them, and set aside—reserve 2 tablespoons of the bacon fat.

Prepare the mustard dressing

  • Combine whole-grain mustard, ¼ cup olive oil, and lemon juice in a small jar. Shake the jar well to create the dressing.

Grill cabbage and green onions

  • Cut half the head of cabbage into 1 or 1.5 inches-thick slices to create cabbage steaks.
  • Heat a large cast iron grill pan over high heat and pour in the two tablespoons of the reserved bacon grease.
  • Once the bacon grease is hot, add the cabbage steaks and green onions and grill for 4-5 minutes per side until charred on both sides. Toss in the sliced jalapenos and chopped bacon at the last minute of cooking.
  • Season with salt and freshly cracked black pepper to taste, and mix everything well.
  • Place the salad on a serving platter and drizzle with the mustard dressing before serving!

Nutrition

Nutrition Facts
Charred Cabbage Salad
Amount Per Serving
Calories 199 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g19%
Cholesterol 8mg3%
Sodium 217mg9%
Potassium 284mg8%
Carbohydrates 8g3%
Fiber 3g13%
Sugar 4g4%
Protein 5g10%
Vitamin A 278IU6%
Vitamin C 50mg61%
Calcium 57mg6%
Iron 1mg6%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

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Reader Interactions

Comments

  1. Mary Morales says

    I'm loving your blog! I'm also a huge cabbage afficionado, it's a big part of my keto life. On this recipe, I'm just wondering how you are cutting the cabbage...the direction mention grilling the cabbage in steak form, but the picture doesn't look like "steaks" to me...are you just chopping it after the grilling? I only have one 16" cast iron skillet...do you think I could just "grill" my cabbage in the reserved bacon fat in the same skillet that I cooked the bacon...maybe in batches? Thanks for your blog!

    Reply

    • Alex Lester says

      Thanks! I grilled the cabbage as steaks, cut into the thick slices. Once it wilts it sort of just falls apart into smaller pieces. Make sense?

      Reply

  2. Megan says

    I stumbled upon this recipe a few days ago and knew I would have to make it! Spicy cabbage??? Sign me up!! I absolutely loved how it turned out! I would never have thought to combine these ingredients. I will definitely be making this many times again! Thank you for sharing 🙂

    Reply

  3. Sunny Walker says

    Sounds amazing, AND I wonder what I was supposed to do with the reserved bacon fat (2 T) and the jalapeños...I assume slide the peppers and add them and the bacon to the cabbage before tossing. Maybe you meant to use the 2T bacon fat instead of the 2 T olive oil? Just wondering.

    Reply

  4. Lynnah says

    Just wondering what to do about the 2 tablespoons of reserved bacon fat?

    Reply

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