Gluten-Free Cabbage Slaw Bowl

Ingredients

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• 1 cup cooked rice, quinoa, or gluten-free noodles Shop
• 1 cup protein of choice (e.g., grilled chicken breast, pan-seared shrimp, baked tofu, or seasoned chickpeas)
• 2 cups shredded cabbage (green or red, or a mix)
• 1 cup other fresh or lightly cooked vegetables (e.g., shredded carrots, bell peppers, edamame, steamed broccoli florets)
• 2 tbsp gluten-free sauce (e.g., gluten-free tamari, olive oil, or your favorite gluten-free dressing) Shop
• 1 tbsp fresh lemon juice or rice vinegar Shop
• 1 tsp sesame oil or olive oil Shop

Instructions

1. 1 Prepare your base by cooking the rice, quinoa, or gluten-free noodles according to package directions, which typically takes about 15-20 minutes. Once cooked, drain any excess water and set aside.
2. 2 While the base is cooking, prepare your protein. If using chicken or shrimp, cook them until they are no longer pink and are thoroughly heated through, about 5-8 minutes. For tofu or chickpeas, pan-sear or bake them until golden and slightly crispy, approximately 10-15 minutes. Ensure any marinades or seasonings are gluten-free.
3. 3 Prepare your vegetables by shredding the cabbage and any other desired produce like carrots or bell peppers. If using vegetables that require cooking, such as broccoli, steam them until tender-crisp, about 5-7 minutes.
4. 4 To assemble the bowls, divide the cooked rice, quinoa, or gluten-free noodles among four serving bowls. Top each base with your prepared protein and an assortment of fresh or lightly cooked vegetables, aiming for a colorful and appealing presentation.
5. 5 In a small bowl, whisk together the gluten-free sauce, lemon juice or rice vinegar, and sesame oil or olive oil to create your dressing. Drizzle this mixture evenly over the assembled bowls and season with salt and pepper to taste. Serve immediately for the freshest crunch, or cover and refrigerate for a make-ahead meal.

Nutrition (per serving)

Tips & Notes

• Toss the shredded cabbage with a pinch of salt, let it sit for 10 minutes, then squeeze out the liquid. It stays crisp and doesn't water down the bowl.
• Red cabbage can bleed purple into rice or noodles. If you mix red and green, add the red right before serving.
• Shred the cabbage very thinly with a sharp knife or mandoline. Fine shreds take up the dressing better than thick chunks.

Common questions