This Spiralized Zucchini Asian Salad is a refreshing and vibrant lunch option that brings a satisfying crunch to your keto lifestyle without the heavy carbs found in traditional pasta dishes. By combining the mild, fresh flavor of zucchini noodles with the hearty snap of shredded green cabbage, you create a base that is both light and incredibly filling. The salad is elevated by a simple yet bold dressing made with avocado oil and white vinegar, balanced perfectly with a touch of liquid stevia for that classic sweet and tangy profile. Every bite offers a delightful contrast of textures, from the tender spiralized vegetables to the earthy, toasted crunch of sunflower seeds and slivered almonds.

One of the best features of this recipe is how easily you can customize the ingredients based on your personal preferences or what you have on hand. If you want to swap out the nutty elements, toasted sesame seeds or chopped pecans make excellent low-carb alternatives that maintain that essential crunch while providing healthy fats. For those who enjoy a deeper, more aromatic flavor, adding a small splash of toasted sesame oil to the dressing can transform the dish with very little effort. You can also experiment with different acids by using apple cider vinegar or a splash of lime juice for a brighter citrus note. If you prefer a bit of heat, a pinch of red pepper flakes or a dash of keto-friendly hot sauce stirred into the dressing adds a lovely spicy kick that complements the cool zucchini perfectly.

To ensure the best possible flavor, we recommend letting the salad chill in the refrigerator for at least two hours before serving, as this allows the vegetables to marinate and soak up the dressing. While this dish is best enjoyed fresh to maintain its signature crispness, leftovers will keep well in an airtight container in the refrigerator for up to three days. Because zucchini has a high water content, you may notice some natural juices pooling at the bottom after a day; simply give the salad a quick toss to redistribute the dressing before serving. We do not recommend freezing this recipe, as the freezing and thawing process will cause the zucchini and cabbage to lose their structure and become mushy. Since this is intended to be a cold, refreshing salad, there is no need for reheating—just grab it from the fridge and enjoy a quick, delicious keto meal.

Yields 10 servings of Spiralized Zucchini Asian Salad

The Preparation

1 medium zucchini, spiralized
16 ounces green cabbage, shredded
1 cup sunflower seeds, shelled
1 cup almonds, sliced
3/4 cup avocado oil
1/3 cup white vinegar
15 drops liquid stevia, to taste

The Execution

1. Cut the spiralized zucchini into smaller pieces with a knife.

Shredded green cabbage on a wooden cutting board with sliced almonds and sunflower seeds nearby

2. In a large bowl combine the zucchini, cabbage, sunflower seeds, and almonds.

Spiralized zucchini, shredded cabbage, sliced almonds, and sunflower seeds tossed in a prep bowl

3. In a small bowl, combine the oil, vinegar, and stevia with a whisk. Increase stevia amount if sweeter taste is desired.

Avocado oil, white vinegar, and stevia whisked together with a fork in a small bowl

4. Pour the dressing over vegetables and stir together. For best flavor, chill for at least 2 hours before serving.

Dressed zucchini noodle and cabbage salad topped with almonds and cilantro, chopsticks resting on the bowl

This makes a total of 10 servings of Spiralized Zucchini Asian Salad. Each serving comes out to be 310 calories, 29.8g fats, 3.9g net carbs, and 6.2g protein.

NUTRITION	CALORIES	FAT	CARBS	FIBER	NET CARBS	PROTEIN
1 medium zucchini	33	0.8	5.8	2.2	3.7	2.5
16 ounce green cabbage	113	0.3	26.3	11.3	15	5.8
1 cup sunflower seeds	699	64	19.2	11.5	7.7	24.3
1 cup almonds	799	68.9	29.7	17.3	12.5	29.2
3/4 cup avocado oil	1445	163.5	0	0	0	0
1/3 cup white vinegar	14	0	0	0	0	0
15 drop liquid stevia	0	0	0	0	0	0
Totals	3103	297.5	81.1	42.3	38.8	61.7
Per Serving (/10)	310	29.7	8.1	4.2	3.9	6.2