You can play with this slaw a bit, I use almond butter always, because I do not eat peanuts.  You can add bean sprouts, sprinkle with toasted sesame seeds, or lately I have been sprinkling in chia seeds to add a nice color contrast and tons of omegas.

Gluten Free Asian Slaw


  • 2 cups thinly sliced green cabbage
  • 1/2 cup thinly sliced red cabbage
  • 1/2 cup thinly sliced napa cabbage
  • 1 carrot carrots, julienned or shredded
  • or omit above and use bagged slaw!
  • 1/2 red bell pepper, thinly sliced and cut about 1" long (green is fine too)
  • 2-3 green onions, finely chopped
  • 3 tablespoons chopped fresh cilantro or parsley
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons sesame or vegetable oil
  • 2 tablespoons almond butter or creamy peanut butter
  • 1 tablespoon gluten free soy sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons fresh ginger root, grated
  • 1 1/2 teaspoons minced garlic


  1. In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.
  2. In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro.
  3. Toss with the sauce mixture 10-15 minutes before serving. (30 minutes will give you more tender, less crunchy slaw.)

Leave a Reply

Some of my Favorites

total people



rudy’s tortillas