Gluten-Free Cabbage Slaw Bowl

Ingredients

• 1 cup cooked rice, quinoa, or certified gluten-free noodles 1 cup cooked rice, quinoa, or certified gluten-free noodles
• 1 cup protein of choice (e.g., grilled chicken breast, pan-seared shrimp, baked tofu, or seasoned chickpeas) 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) 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) 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) 2 tbsp gluten-free sauce (e.g., gluten-free tamari, olive oil, or your favorite gluten-free dressing)
• 1 tbsp fresh lemon juice or rice vinegar 1 tbsp fresh lemon juice or rice vinegar
• 1 tsp sesame oil or olive oil 1 tsp sesame oil or olive oil

Instructions

1. 1

   Prepare your base by cooking the rice, quinoa, or certified 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

• If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
• Pre-shredded bagged carrots are drier and choppier — they won't give the same moist crumb.
• Zest the lemon before juicing — it's nearly impossible to zest after the lemon is squeezed.