Coleslaw Gado Gado recipe

All Recipes Best Recipe Salad Coleslaw Recipes No Mayo

Ingredients

¼ cup chopped almonds
1 head cabbage, shredded
3 carrots, shredded
1 red bell pepper, thinly sliced
½ red onion, chopped
⅓ cup olive oil
¼ cup cider vinegar
2 tablespoons peanut butter, slightly melted
2 tablespoons maple syrup
2 tablespoons tamari (gluten-free soy sauce)
1 tablespoon grated fresh ginger
1 teaspoon sesame oil
1 teaspoon red pepper flakes
½ teaspoon salt
1 cup crispy chow mein noodles, or more to taste

Nutrition Info

144.1 calories
carbohydrate: 13.2 g
cholesterol: : -
fat: 9.5 g
fiber: 3.8 g
protein: 3.4 g
saturatedFat: 1.4 g
servingSize: -
sodium: 324 mg
sugar: 6.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spread almonds onto a baking sheet.

  2. Bake almonds in the preheated oven until toasted and fragrant, 5 to 10 minutes. Remove baking sheet from oven and cool almonds.

  3. Combine cabbage, carrots, red bell pepper, and red onion in a large bowl.

  4. Whisk olive oil, vinegar, peanut butter, maple syrup, tamari, ginger, sesame oil, red pepper flakes, and salt together in a bowl until dressing is smooth, pour over cabbage mixture and toss to coat. Refrigerate salad until chilled and flavors blend, about 2 hours.

  5. Stir toasted almonds and chow mein noodles into salad.

Recipe Yield

12 servings

Recipe Note

An Asian-style coleslaw with a spicy peanuty dressing.

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