Spicy Asian Cabbage and Noodle Salad

This is a great low carb/calorie and high fiber meal for lunches. It’s a combination of an Asian Cabbage and Spicy Noodle salad recipes. This is easy to make and it’s perfect for South Beach and/or iDiet phase 1 meals.


  • 1 medium head of cabbage
  • 4 packages shiritaki spaghetti noodles (8oz ea)
  • 4 to 6 green onions (scallions)
  • 1 can black beans (15 oz)
  • 1/4 cup slivered almonds
  • 1/4 cup oil (safflower, canola, etc)
  • 1/4 cup sesame oil
  • 1/4 cup vinegar (your choice – red wine, cider, etc)
  • 1/4 cup soy sauce
  • 1 Tbsp honey
  • 1 tsp hot pepper flakes/powder

Thoroughly rinse noodles and black beans and leave in colander to remove as much excess liquid as possible.

Mix all other ingredients except cabbage (for dressing). Core and shred cabbage. Cut scallions into about 1/4″ pieces after washing, then removing and discarding root and about 1″ from tops. In large bowl combine all ingredients and toss well. Best if refrigerated for 1-2 hours before serving.

This makes about 6-8 large servings and keeps well in the frig. The cabbage will stay crunchy for at least a week.

NOTE: If you like pasta but want to avoid the carbs,  you should look into shiritaki noodles. They’re 20 calories per 4 oz serving and have 2 grams of fiber and 1 gram of protein. They cost about $2 for an 8oz package and can found in the refrigerated food section of most supermarkets.

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