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.
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?
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.
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
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