Asian Coleslaw

Asian coleslaw  - naturally gluten-free recipe

I love Asian Coleslaw, but so many of the varieties contain ingredients that I or someone in my family can’t eat. And so many of the slaws are pretty high in calories and fat, despite all of that low-cal cabbage. Every time I turn one down, I vow to create a healthier version that we can all enjoy. The last time I was faced with an Asian coleslaw, I gave into temptation…and suffered the consequences. As soon as I felt better I decided it was time for me to follow through on my resolution.

Asian Coleslaw
Author: 
Recipe type: Salad
Prep time: 
Total time: 
Serves: 8
 
Ingredients
Asian Dressing Ingredients:
  • ¼ cup almond butter
  • 3 tablespoons honey
  • ⅓ cup rice vinegar
  • 3 tablespoons soy sauce ( I use Bragg's Liquid Aminos to make this gf)
  • 2 tablespoons apple juice
  • 2 tablespoons oil ( I used 1 tablespoon grapeseed oil and 1 tablespoon sesame oil)
  • 1 teaspoon grated ginger (tip for freezing ginger)
  • ¼ teaspoon garlic powder
Salad Ingredients:
  • 4 cups shredded green cabbage
  • 4 cups shredded red cabbage
  • 2 cups julienned carrots
  • 1 cup peppers, thinly sliced ( I used ½ green and ½ yellow)
  • 6 -8 green onions, thinly sliced (including the green tops)
  • ½ cup sliced almonds
Directions
  1. In a glass bowl, combine almond butter and honey.
  2. Microwave for 20 seconds to soften the almond butter.
  3. Add the vinegar, juice, oil, ginger, and garlic powder. Use a whisk to thoroughly combine the ingredients.
  4. In a large bowl, combine the cabbage, carrots, peppers, and onions. Toss to thoroughly combine.
  5. Pour the dressing over the salad and toss to thoroughly coat.
  6. Sprinkle almond slices over the top.

 

Asian Coleslaw Recipe gluten-free

More Salad Recipes:

This post is linked to the Hearth and Soul Hop, Tasty TuesdaySlightly Indulgent Tuesday, and Gluten-Free Wednesdays.



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About Alea Milham

Alea Milham is the owner and editor of Premeditated Leftovers. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. This looks delcious!

  2. Alea,
    this looks just plain heavenly!! I love how you made it perfect for your family!

  3. Yum! I’m adding this to my “must try” list stat!

  4. How I heart coleslaw. I think it is such a simple and appealing and filling side dish, although I could eat it as a main meal especially if it is your Asian Version!

  5. That does look yummy! I’ll have to try it and I’ll also have to pass the recipe on to my mother in law, who eats gluten free. :) Thank you for posting!

  6. Lovely salad recipe with asian twist . Thanks for sharing this with Hearth and Soul Hop :)

  7. alex at a moderate life says:

    Hi Alea my love! What is it about cole slaw that you can’t take? spices or mayonaisse? I am sad that a food makes you feel ill, but I have had the same situation. I used to make this lovely turkey sausage pasta sauce and EVERY time I ate it it made me sick so I had to stop making it! I adore cole slaw, or really anything with cabbage and people forget how delicious cabbage is both cooked and raw and how economical it is! I really like your recipe and I will be trying it very soon! Big hugs and thanks for hosting and posting on the hearth and soul hop! Alex

    • You are a sweetheart Alex! Three of us cannot eat gluten and most Asian coleslaws contain some kind of noodle which contains gluten, as does the soy sauce.

  8. Angie Halten says:

    I love a break from the traditional creamy coleslaws which can sometimes be too heavy. I always forget about the asian style – can’t wait to try your recipe. And with the gluten free soy sauces out there (San J brand), I shouldn’t have a problem. Thanks!

  9. I’m not a coleslaw fan, but this recipe sounds more interesting than the usual stuff. I like the Asian twist. Thanks for participating in the salad challenge.

  10. Pure YUM!!! Thanks! It’s just the two of us, and we have plenty for some further leftovers. Can’t wait to try it with chicken; cold brown rice; maybe as a hot dish too!

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