Gluten Free Asian Sesame Slaw

Total time30 min

Prep time20 min

Cook time0 min

5.0

(28)

This vibrant, crunchy slaw is packed with shredded green and red cabbage, julienned carrots, and scallions, all brought together by a bold dressing of toasted sesame oil, rice vinegar, honey, and fresh ginger. The key to keeping it wheat-free is swapping out regular soy sauce for tamari, which delivers that same deep, savory punch without any gluten hiding in the bottle. It's the kind of side dish that looks impressive on a platter but comes together in minutes with nothing more than a mixing bowl and a whisk. A short 10-minute rest lets the cabbage soften just enough to soak up every drop of that glossy, gingery dressing — no cooking required. Optional sriracha adds a gentle kick, and a scatter of toasted sesame seeds on top gives it that satisfying, nutty finish. This recipe makes six servings, so it's ideal for cookouts, weeknight dinners, or meal-prepped lunches throughout the week. Fresh, bold, and completely fuss-free, it's the kind of dish that disappears fast no matter who's at the table.

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Ingredients

6 servings

For the slaw

4 cups green cabbage, thinly shredded
2 cups red cabbage, thinly shredded
2 medium carrots, julienned or coarsely grated
4 scallions, thinly sliced
¼ cup fresh cilantro, roughly chopped (optional)

For the dressing

3 tbsp tamari
2 tbsp toasted sesame oil
2 tbsp rice vinegar
1 tbsp honey
1 tsp fresh ginger, finely grated
1 tsp sriracha (optional)

For serving

1 tbsp sesame seeds, toasted

Instructions

1
In a large mixing bowl, combine the shredded green cabbage, red cabbage, carrots, and scallions. Toss to distribute evenly.
2
In a small bowl, whisk together the tamari, toasted sesame oil, rice vinegar, honey, grated ginger, and sriracha (if using) until the honey is fully dissolved and the dressing is smooth.

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