Spicy Asian Slaw
This slaw is a refreshing side that complements any summer barbeque! Omit peanuts to make nut free!
¼ cup gluten-free soy sauce (Check label for allergens)
2 tablespoons sesame oil
4 tablespoons rice wine vinegar
3 tablespoons, plus 1 teaspoon sugar
1 tablespoon fresh grated ginger
½ to 1 teaspoon red pepper flakes, or more to taste
8-9 cups of Chinese (Napa) cabbage, sliced thin
4 scallions, chopped
1 cup fresh cilantro, loose packed and chopped
¾ cup shredded carrots
¾ cup of peanuts, chopped – optional (omit for nut free)
In a small bowl, whisk together the soy sauce, oil, vinegar and sugar until the sugar dissolves. Add ginger and pepper flakes, and stir again.
In a large bowl, toss together the cabbage, scallions, cilantro and carrots. Gently turn in the peanuts (OMIT for NUT FREE!). Add the marinade and toss to coat. Season with salt and pepper.
Refrigerate until ready to serve.
Serves 6.
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