Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Asian Coleslaw

Brunch, Dinner Party, Gluten Free, Salad, Sides, Vegan, VegetarianRespond to this post »

With every new season, I gravitate to a theme or new recipe, one that can be rolled out in a few different ways. 

This Asian inspired Coleslaw with Mango and Herbs is just that.  Vibrant, zesty, and refreshing.

We served it alongside grilled chicken thighs that were coated in Hoisin sauce.  That was a great combination!

You could also try with hoisin glazed salmon, any kind of shrimp would be lovely, crispy tofu perhaps, or maybe turkey burgers loaded with ginger and topped with sriracha mayo, certainly spooned into fish tacos would be a natural.

The possibilities are endless, let’s hope it a nice long summer…..


Asian Coleslaw

Prep Time: 20 minutes

Total Time: 20 minutes

Category: Brunch, Dinner Party, Gluten Free, Salad, Sides, Vegan, Vegetarian

Asian Coleslaw


  • 2 Tbsp. tahini
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. avocado or olive oil
  • 1 Tbsp. apple cider vinegar
  • 2 tsp. tamari, or gf soy sauce
  • 2 tsp. minced fresh ginger
  • 1 medium fresh garlic clove, minced
  • 6 cups shredded Savoy cabbage
  • 3 cups shredded red cabbage
  • 1 large mango, peeled and chopped
  • 1/2 cup fresh cilantro, plus more for garnish
  • 1/4 or more fresh mint, plus more for garnish
  • Kosher salt and cracked pepper to taste
  • 3 medium scallions, thinly sliced
  • Juice from 1 large lime
  • 1 medium avocado, chopped
  • 1/2 unsalted cashew halves, or dry roasted peanuts
  • Pinch of red pepper flakes or 1 medium jalapeño, seeds and ribs removed and minced
  • 1 Tbsp toasted sesame seeds


Make the dressing by combining the tahini, lemon juice, oil, vinegar, tarmari, ginger, honey, and garlic in a lidded glass jar, shake well.

Or use immersion blender to combine.

Toss together Savoy cabbage, red cabbage, mango, jalapeño or red pepper flakes if using, cilantro, and mint in a large bowl.

Season with salt and pepper to taste, toss to combine.

Add scallion and lemon ginger dressing, toss until evenly coated.

Arrange on a platter.

Drizzle lime juice all over, sprinkle with nuts and sesame seeds.

Scatter additional cilantro and mint over and serve.

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