A very colorful and crunchy dish that can be made ahead and can serve a crowd. This side dish can be used to accompany many of my Asian style fish dishes. Add thinly sliced red, orange and/or green peppers to make it different. Sliced green onions would be a great addition too. Add more grated ginger for an added kick. Adjust ingredient amounts to serve a larger crowd. If you want to make it even easier, but a little different, use a sweet chili sauce with a splash of fresh orange juice instead of the sauce below.
1 cup of red cabbage thinly sliced
1 cup of green cabbage thinly sliced
1/2 cup of shredded carrots
3 tablespoons of rice wine vinegar
2 tablespoons soy sauce
2 teaspoons of toasted sesame oil
1 teaspoon of fresh ginger, peeled and finely grated
1/2 teaspoon of sugar
1 tablespoon of toasted sesame seeds
In a large bowl add the first three ingredients. In a medium bowl add the next five ingredients and whisk. Pour over slaw and mix well until evenly coated. Refrigerate until read to serve. Garnish with toasted sesame seeds when serving.
When making any of our gluten-free recipes take care in reading the labels of any packaged or canned products. If there is a label on anything you are using, read it or ask to make sure that it is indeed gluten-free. Many products vary in ingredients from brand to brand. Some examples of this can be found when looking at the labels of soy sauce, mustard, distilled vinegar, and even chicken broth.