Asian Style Cole Slaw Gluten-Free Recipe
Author: Deena Segal
Prep time: 15 mins
Total time: 15 mins
Low in sugar and high in antioxidants, this Asian Style Cole Slaw recipe tastes amazing! It pairs well with almost any protein and is a snap to prepare. You can make it ahead of time and let it sit in the fridge until needed. It also makes a great party dish for barbecue season and beyond.
  • ⅙ cup rice vinegar
  • ¼ teaspoon Chinese 5 spice powder (or to taste)
  • 1 tablespoon vegetable oil
  • 1 teaspoon toasted sesame oil
  • ¼ teaspoon salt (or to taste)
  • ½ large head Savoy cabbage (about a 2½ pound cabbage), thinly sliced
  • 1 carrot, shredded
  • 2 green onions, thinly sliced
  • ¼ cup chopped fresh cilantro leaves (Fresh parsley may be substituted)
  1. In a large bowl, use a wire whisk or a fork to mix together the rice vinegar, Chinese 5 spice powder, vegetable oil, sesame oil, and salt.
  2. Add the cabbage, carrots, green onions, and cilantro; toss gently until the dressing is evenly distributed over the vegetables.
  3. Cover tightly and refrigerate until it is time to serve.
Calories: 30 Fat: 2g (1 Calorie from Fat) Sugar: 0g Fiber: 1g Protein: trace
This recipe makes enough for leftovers, which keep quite well, covered, in the refrigerator for several days. It’s a great addition to a packed lunch!
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