Asian Style Coleslaw

After eating myself gluten free silly in Spain, UK and Paris over summer, I felt a need to visit a rather ‘raw foodie’ type of salad with a super zingy-metabolism-kick-in the-pants dressing.  I’m also giving a nod to all the expats getting back into there various exercise routines after summer, you know who you are.
I’m also linking the salad recipe with my favourite tortilla type wrap, the recipe is a firm favourite in our house.   I used it to wrap up my salad yesterday…. usually we make this tortilla to have with another favourite, Ferran Adria’s Mexican Style Slow Cooked Pork.
The recipe makes a huge bowl salad so either half the ingredients or eat it over a couple days, like I do.
Asian Style Coleslaw

After a hot day, a cool dinner will hit the spot.  Perfect for a lunch or a side dish as well and goes great with our gluten-free wrap recipe.

Course: Dessert, Dinner, Lunch, Salad, Side Dish
Author: Tabitha
Spicy dressing
  • 1 cup olive oil
  • 2 teaspoons cayenne pepper (adjust to taste)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons gluten free tamari or soy sauce
  • 3 tablespoons lemon juice
  • 1 tablespoon honey
  • 3 cloves garlic
  • 3cm piece ginger peeled
  • 2 teaspoons turmeric powdered
  • 1 teaspoon sesame oil
  • 1/2 teaspoon salt
  • large handful of coriander
Asian Style Coleslaw
  • 1 1/2 cups red cabbage shredded or grated
  • 2 cups green cabbage shredded or grated
  • 1 zucchini grated
  • 1-2 carrots grated
  • 1/2 cup green spring onion chopped
  • 1 pomelo skin and pith removed
  • 3-4 bunches of coriander chopped or ripped
  • 1 bunch of flat leaf parsley finely chopped
  • 3/4 raw cashew nuts soaking optional
  • 3 tablespoons black or white sesame seeds
  • Optional:
  • 1/2 Red pepper finely diced
  • 1/2 cup of sunflower seeds washed and toasted
Spicy dressing
  1. Place all ingredients in food processor or bowl and use a powerful hand held blender. Pulse or blend until smooth. Use immediately or store in well clean jar in the refrigerator.
Asian Style Coleslaw
  1. Prepare all ingredients.
  2. Combine cabbages, zucchini, carrots, onion, coriander & parsley ingredients.
  3. Pour about ½ of the Spicy Dressing over salad, mix well, taste, add more or all of the dressing if you want a more creamy salad.

  4. Stir in pomelo segments.

  5. Sprinkle with nuts and sesame seeds.

what you need to know

This salad keeps well in the fridge for several days and travels well to school.  Use as little or as much of the dressing as you like to suit your families taste.

about the author

This fabulous recipe was developed, tested and photographed by Tabitha Millington.  Tabitha  has lived in Singapore for almost five years in gluten free house with a celiac daughter and a dairy free daughter.  She is an avid baker and always game for improving a recipe and adapting it for life in Singapore.