Mary’s Super-Easy Gluten-free Crunchy Asian Coleslaw
My family loves coleslaw… but who doesn’t? It’s a perfect summer salad idea and since it’s made with hardier greens, it holds up better than your typical summer salad recipe. This Super-Easy Gluten-free Crunchy Asian Coleslaw recipe pairs perfectly with my Grilled Portabella Mushroom Tacos Recipe, but it also makes a great snack, and it works well as a side for so many summer meals. Here are some of my favorite pairings.
What to Serve with Coleslaw: Grilled Portabella Mushroom Tacos and More
This Super-Easy Crunchy Asian Coleslaw recipe is perfect alone or served with lighter mains like grilled fish, chicken, tofu, or steak! Personally, I love to use it as a topping for my Grilled Portabella Mushroom Tacos Recipe.
If you do decide to make the tacos (which I highly recommend!), you can make this slaw ahead of time. After those warm, smoky portabella slices are arranged on top of a perfectly (or imperfectly!) charred tortilla, you can add a scoop and go to town. A few slices of fresh avocado and you’ve got yourself the perfect summer meal. Plus it’s vegetarian, vegan, and can be gluten-free if you use corn tortillas. Oh my gosh, I think I might need to fire up the grill right now!
Pro tip: How to make sure your coleslaw stays crunchy: Add EXTRA crunch!
Using the freshest cabbage you can find is a great way to ensure that your coleslaw will stay crunchy, even as leftovers. I personally like to add even more texture in the form of some coarsely chopped cashews. Roasted cashews are wonderful, and unsalted roasted cashews are great, too. To keep the cashews crunchy, wait to add them until you are ready to serve the salad. If you have folks that have nut allergies, no problem. There’s plenty of crunch in this salad without the additional nuts!
Mary’s Super-Easy Gluten-free Crunchy Asian Coleslaw Recipe
Ingredients
- 8 cups shredded red cabbage
- 1½ cups loosely packed shredded carrot
- ¼ cup chopped green onion
- 1 cup loosely packed chopped cilantro
- 3 tablespoons toasted sesame seeds
- ½ cup unsalted cashews (roasted or not), coarsely chopped (optional)
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon toasted sesame oil
- ¼ cup rice wine vinegar
- 2 to 3 tablespoons honey or agave nectar (to taste)
- 1 tablespoon low-sodium soy sauce
- 1 garlic clove, minced
- 1 tablespoon fresh ginger root, finely chopped
Instructions
- In a large mixing bowl, combine all of the salad ingredients.
- In a small bowl or jar with a lid, place all the dressing ingredients. Whisk or shake to combine.
- Toss salad with the dressing to coat. The salad can be served immediately or kept in the refrigerator, covered, for 3 days.
