Gluten-Free Asian Slaw Recipe
There’s nothing like a good coleslaw to signal the coming of summer. But, many people are a bit uneasy about serving a mayonnaise-based dish in 90-degree weather. I don’t blame you! Luckily, this Gluten-Free Asian Slaw recipe does not contain mayonnaise, making it safer to transport and serve outdoors during picnics and barbecues.
Another great thing about this slaw is that it comes together quickly. The longest part of this recipe is probably the chopping, though you could speed it up even faster and buy pre-chopped veggies, if desired.
For the dressing, I used seasoned rice vinegar from Marukan. If you use their unseasoned rice vinegar, add a teaspoon or two of sugar. And, if you’re serving this to people with nut allergies, use SunButter to make it nut-free. You can also use peanut butter if nuts are not an issue for you and your guests.
Stay tuned for a recipe that will be posted this week that uses this slaw as a topping – it’s going to be delicious!
- 6 tablespoons vegetable oil
- 4 tablespoons Marukan Seasoned Gourmet Rice Vinegar
- 1 tablespoon SunButter or peanut butter
- ½ teaspoon sesame oil
- Kosher or fine sea salt
- Black pepper
- ½ small red onion , thinly sliced
- 1 (14-ounce) bag coleslaw mix
- 1 red bell pepper , seeded, deveined, and thinly sliced
- 1 bunch cilantro , chopped
- ¼ cup toasted sesame seeds
Combine the oil, vinegar, SunButter or peanut butter, and sesame oil. Season to taste with a pinch of salt and pepper. Add the red onion and let sit while preparing the rest of the slaw ingredients or at least 5 minutes.
In a large mixing bowl, combine the coleslaw mix, red pepper, and cilantro. Pour on the dressing and mix well. Taste and add more salt and pepper, if desired. Transfer to a serving dish, sprinkle with sesame seeds, and serve. The slaw is best served within an hour of preparing.
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