Asian Coleslaw Low-Carb Gluten-Free Recipe
This Asian Coleslaw recipe tastes amazing! It pairs well with almost any protein and is a snap to prepare. You can make it ahead of time and let it sit in the fridge until needed. It also makes a great party dish for barbecue season and beyond.
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 8 1x
- Category: Low-Carb, Gluten-Free, Paleo, Primal, Vegetarian, Vegan, Nut-Free, Dairy-Free
- Cuisine: Asian
- Diet: Diabetic
Ingredients
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- 1/6 cup rice vinegar
- 1/4 teaspoon Chinese 5 spice powder (or to taste)
- 1 tablespoon vegetable oil
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon salt (or to taste)
- 1/2 large head Savoy cabbage (about a 2 1/2 pound cabbage), thinly sliced
- 1 carrot, shredded
- 2 green onions, thinly sliced
- 1/4 cup chopped fresh cilantro leaves (Fresh parsley may be substituted)
Instructions
- In a large bowl, use a wire whisk or a fork to mix together the rice vinegar, Chinese 5 spice powder, vegetable oil, sesame oil, and salt.
- Add the cabbage, carrots, green onions, and cilantro; toss gently until the dressing is evenly distributed over the vegetables.
- Cover tightly and refrigerate until it is time to serve.
Notes
This recipe makes enough for leftovers, which keep quite well, covered, in the refrigerator for several days. It’s a great addition to a packed lunch!
Nutrition
- Serving Size: ½ Cup
- Calories: 30
- Sugar: 0g
- Sodium: 74mg
- Fat: 2g (1 Calorie from Fat)
- Trans Fat: 0g
- Carbohydrates: 2g (1g net carbs)
- Fiber: 1g
- Protein: trace
