Asian Coleslaw

by Maggie on March 21, 2010

A few years ago I had a recipe for a really good asian coleslaw.

But I lost it and have been looking for it ever since!

Every now and then I get a hankering for it.  Last week I made one up that makes the old recipe a distant memory, soon to be completely forgotten.

And if you can believe it, the almighty twitter let me down for the first time.  I tweeted “I need a good recipe for asian coleslaw, can anyone help?”  Not one single person replied so I was left to fend for myself.  What  I should’ve done was tweet this: I need a good #recipe for asian #coleslaw, can anyone help?  The # symbols would’ve increased my chances for replies.  It almost always works.  If you still don’t get twitter, you need to!  It’s going to find you soon enough.

I digress.

None of the recipes that I came across online interested me so I came up with a really great (if I do say so myself) gluten-free and vegan coleslaw dressing.  I like to keep track of  recipes on my blog and sometimes I don’t publish them, I just keep them to myself for future use.  But I just had to share this one – what if someone else is looking for a great asian coleslaw recipe?

Asian Coleslaw


5 cups of of shredded cabbage

1 cup of shredded carrots (or buy a bag of pre-shredded coleslaw mix)

1 cup sliced or diced red pepper

1 cup sliced green onion

1 cup chopped or crushed peanuts &/or almonds (I used a mallet to crush mine)


1 grated garlic clove

2 tsp grated ginger

1 tbsp gluten-free tamari

4 tbsp rice vinegar

2 tbsp cane sugar (or another sweetener of your choice)

1/4 cup sesame oil

1/4 cup sunflower oil (you could use any oil you prefer)

a squeeze of  lemon/lime or grapefruit juice

Combine your coleslaw ingredients in a large bowl (everything but the peanuts and almonds).  I always use the pre-shredded bags.  There, I said it!

In a small bowl combine the grated garlic (you could definitely crush it or chop it), grated ginger, tamari, rice vinegar, and cane sugar.  Gradually whisk in the sesame oil and sunflower oil.  Add a squeeze of citrus.  I had just finished cutting up a grapefruit for my babes so I used grapefruit and it was great.

Add the dressing to the coleslaw and toss.  Sprinkle with the peanuts and almonds.

I always keep my dressing in a mason jar in the fridge.  It lasts for about 5 days.  I only make the slaw on an “as needed” basis as I find the leftovers get sloppy and aren’t as good the next day.

Serves 6.

I hope you give this salad a try.  Soon enough we’ll be enjoying seasonal salads again.  Won’t that be wonderful?

You can also find this recipe and many more ‘slightly indulgent’ recipes at Simply Sugar and Gluten-Free

{ 13 comments… read them below or add one }

Iris March 21, 2010 at 7:47 pm

I don’t know of any good coleslaw recipes, but now I know where to find one! Looks yummy!


Maggie March 23, 2010 at 10:39 am

Thanks Iris!


Desiree Fawn March 21, 2010 at 8:17 pm

Mmm, lately all I’ve been thinking about is the summer market and all of the fabulous ingredients I’ll be able to find again!


Maggie March 23, 2010 at 10:38 am

Aren’t we so lucky to have access to such a great market? Love it.


Stephanie Sullivan March 22, 2010 at 12:15 pm

I just love that you used the word “hankering”……


Maggie March 22, 2010 at 4:12 pm

Heehee. I knew you’d like that one Witty!


Heather March 23, 2010 at 6:21 am

That pic is the best one yet! Nice Work!


Maggie March 23, 2010 at 10:38 am

Thanks Heath. I’m working on it!


Mand March 23, 2010 at 9:18 am

I want this now. Looks fab!


Maggie March 23, 2010 at 10:38 am

I will make it for you when you come for a visit!


gfe--gluten free easily March 23, 2010 at 9:49 am

I remember that tweet, Maggie! 🙂 I just didn’t have an answer. LOL I love what you came up with though. I’d go for the almond version, but I’m on board with everything else. 😉



Striving Bean March 23, 2010 at 9:04 pm

I love cole slaw…I love tamari…perfect!


mom March 25, 2010 at 8:38 am

Cole slaw is a favourite of your dad’s so I decided to try this for dinner last night. He loved it! (and so did I) I used soy nuts instead of peanuts and loved the texture. He’s enjoying some leftover slaw for lunch today.


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