A hearty coleslaw packed with Asian flavor and vegetables

Gluten Free Roasted Broccoli Coleslaw Recipe

As the weather start to warm up (at least here in Florida) I start to think about eating outside. There is just something so lovely about setting up a table outside and sharing food, especially food cooked over a grill. And what goes better with grilled meat than coleslaw? The problem is most coleslaws are mayonnaise based and I wonder about the safety of mayo sitting around outside. Enter this Gluten Free Roasted Broccoli Coleslaw Recipe – mayo free and Asian inspired.

I quickly roast broccoli with cherry tomatoes, then combine them with a bunch of other veggies in a quick nut free, Asian inspired dressing. I use Sunbutter, which gives the dressing the creaminess of mayo and lends that peanut sauce flavor without the peanuts.

You don’t have to eat this outside – it’s really good anywhere. And even better, it can be eaten warm, room temp, or cold. And you can make it ahead if you like or eat it pretty much straight away.

Gluten and mayonnaise free coleslaw with roasted broccoli

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A hearty coleslaw packed with Asian flavor and vegetables
Gluten Free Roasted Broccoli Coleslaw Recipe
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Course: Side Dish
Cuisine: Asian
Servings: 6 people
Calories: 352 kcal
Author: Carol Kicinski
Ingredients
  • 1 pound broccoli florets
  • 1 pint cherry tomatoes
  • 7 tablespoons olive oil divided
  • 1 ½ teaspoons kosher or fine sea salt
  • ¾ teaspoon freshly ground black pepper
  • ¼ cup creamy Sunbutter
  • 3 tablespoons brown sugar
  • 2 tablespoons lime juice
  • 1-2 tablespoons chili garlic sauce depending on how spicy you want it
  • 1 tablespoon fish sauce
  • ½ small green cabbage shredded (about 4 cups shredded)
  • 1 ½ cups shelled edamame
  • 1 cup shredded carrots
  • 2 Fresno chilies sliced
Instructions
  1. Preheat oven to 400 degrees. Place the broccoli and tomatoes on a rimmed baking sheet. Drizzle with 3 tablespoons oil, salt, and pepper, and toss to coat. Bake for 10-15 minutes or until the broccoli starts to brown and the tomatoes soften and start to pop open.

  2. In a large mixing bowl, combine the remaining 4 tablespoons oil with the Sunbutter, brown sugar, lime juice, chili garlic sauce, and fish sauce. Mix well.
  3. As soon as the broccoli and tomatoes are done, scrape them into the bowl with the dressing and stir well. Add extra salt and pepper if desired.
  4. Add the cabbage, edamame, carrots, and chilies, and toss to coat. Let cool. Can be eaten warm, room temperature, or cold.
Nutrition Facts
Gluten Free Roasted Broccoli Coleslaw Recipe
Amount Per Serving
Calories 352 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 3g 15%
Sodium 1023mg 43%
Potassium 812mg 23%
Total Carbohydrates 28g 9%
Dietary Fiber 7g 28%
Sugars 14g
Protein 10g 20%
Vitamin A 90.9%
Vitamin C 150.4%
Calcium 12.4%
Iron 16.8%
* Percent Daily Values are based on a 2000 calorie diet.

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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Barbecue Broccoli Cabbage Carrots Coleslaw Dairy Free Edamame Gluten-Free Gluten-Free Recipes Picnic Summer SunButter
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