Gluten Free Asian Coleslaw

Submitted by: Admin on 11/25/2013
Gluten Free Asian Coleslaw 2345 views
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5 cups of of shredded cabbage

1 cup of shredded carrots (or buy a bag of preshredded coleslaw mix)

1 cup sliced or diced red pepper

1 cup sliced green onion

1 cup chopped or crushed peanuts &/or almonds (I used a mallet to crush mine)


1 grated garlic clove

2 tsp grated ginger

1 tbsp gluten-free tamari

4 tbsp rice vinegar

2 tbsp cane sugar (or another sweetener of your choice)

1/4 cup sesame oil

1/4 cup sunflower oil (you could use any oil you prefer)

a squeeze of lemon/lime or grapefruit juice


Combine your coleslaw ingredients in a large bowl (everything but the peanuts and almonds). I always use the preshredded bags. There, I said it!

In a small bowl combine the grated garlic (you could definitely crush it or chop it), grated ginger, tamari, rice vinegar, and cane sugar. Gradually whisk in the sesame oil and sunflower oil. Add a squeeze of citrus. I had just finished cutting up a grapefruit for my babes so I used grapefruit and it was great.

Add the dressing to the coleslaw and toss. Sprinkle with the peanuts and almonds.

I always keep my dressing in a mason jar in the fridge. It lasts for about 5 days. I only make the slaw on needed basis as I find the leftovers get sloppy and arenít as good the next day.



Time to prepare






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