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Asian-Inspired Gluten-Free Slaw - Crunchy, Fresh, and Flavor-Packed

Prep Time 15 minutes
Total Time 15 minutes
Servings 6 servings

Ingredients

  • For the Slaw:
  • 4 cups shredded green cabbage
  • 2 cups shredded red cabbage
  • 2 large carrots, julienned or grated
  • 1 red bell pepper, thinly sliced
  • 4 green onions, thinly sliced
  • 1 cup fresh cilantro leaves, roughly chopped
  • 1/2 cup fresh mint leaves, roughly chopped (optional but recommended)
  • 1/3 cup toasted sliced almonds or chopped peanuts (ensure gluten-free processing)
  • 2 tablespoons toasted sesame seeds (white or a mix of black and white)
  • For the Dressing:
  • 3 tablespoons gluten-free tamari (or coconut aminos for soy-free)
  • 3 tablespoons fresh lime juice (about 2 limes)
  • 1 tablespoon unseasoned rice vinegar (check label for gluten-free)
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons neutral oil (avocado, grapeseed, or light olive oil)
  • 1 teaspoon grated fresh ginger
  • 1 small garlic clove, finely grated or minced
  • 1/2 to 1 teaspoon red pepper flakes or 1 small red chili, minced (to taste)
  • 1/4 teaspoon sea salt, plus more to taste

Instructions

  • Prep the vegetables. Shred the cabbages, julienne the carrots, and slice the bell pepper and green onions. Roughly chop the cilantro and mint. Add everything to a large mixing bowl.
  • Toast the nuts and seeds. In a dry skillet over medium heat, toast the almonds or peanuts for 2–3 minutes until fragrant. Add sesame seeds for the last minute. Let cool slightly.
  • Make the dressing. In a jar or small bowl, whisk tamari, lime juice, rice vinegar, honey, sesame oil, neutral oil, ginger, garlic, chili, and salt until smooth and emulsified.
  • Taste and adjust. Check the dressing. Add more lime for brightness, honey for balance, or tamari for saltiness. It should taste slightly bold since it will mellow when tossed with the slaw.
  • Toss the slaw. Pour the dressing over the vegetables and toss thoroughly to coat. Sprinkle in most of the toasted nuts and seeds, saving a little for garnish. Toss again.
  • Rest briefly. Let the slaw sit for 10–15 minutes so the flavors mingle and the cabbage softens slightly while staying crisp.
  • Serve. Transfer to a platter or bowl and top with remaining nuts and seeds. Add a few extra herb leaves for color if you like.