Wombok Cabbage Salad

Chinese Cabbage Salad RS CC

Wombok Cabbage Salad

  • Servings: 4
  • Difficulty: Easy
  • Print

This Wombok Cabbage Salad is really popular here in Australia for BBQ’s. A Wombok is a Chinese cabbage that is subtle in flavour, low carb and perfect for salads. The salad usually contains crispy noodles, so for this version to keep it low carb I’ve used crunchy bean sprouts instead. I’ve also avoided the sugar in the dressing and made it with Natvia to make it sugar free.

When making please taste your dressing before you add to the salad to ensure you have your balance of salty and sweet just right. I have used pomegranate seeds for serving to brighten up the salad and toasted sesame seeds to add delicious flavour. Enjoy!!!

Credit: foodfactsforhealthyeating.com


  • 1 small Chinese cabbage or wombok sliced into 1cm slices
  • 3 green shallots sliced finely
  • 2 cups fresh coriander leaves 
  • 1 packet bean sprouts
  • 2 tbsp seasame seeds toasted for serving
  • Pomegranate seeds to serve (optional)


  • 1/4 cup light soy sauce or Tamari
  • 3 tbsp water
  • 2 tbsp Natvia or to taste
  • 2 tsp fish sauce
  • 1 tbsp sesame oil


Chinese Cabbage Salad Ing RS CC


  1. Add all of the prepared salad ingedients (except for the pomegranate seeds) to a bowl and mix till evenly combined.
  2. Add the dressing ingredients to a cup or bowl. Mix well until the Natvia granules have dissolved as much as possible. Taste to ensure that the balance of salty and sweet is just right. 
  3. Place a small non stick pan over medium heat and add the sesame seeds. Move around the pan until they start to brown taking great care not to burn them. As soon as the colour develops and you can smell the sesame seeds toasting, remove from the pan to a cool plate. Cool completely.  
  4. Just before serving pour the dressing over the salad ingredients and mix till coated. Sprinkle with the sesame seeds and pomegranate seeds and serve immediately. 



Copyright 2019 Food Facts for Healthy Eating