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.
- 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
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.
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.
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.
Add the cabbage, edamame, carrots, and chilies, and toss to coat. Let cool. Can be eaten warm, room temperature, or cold.
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