Gluten-Free Asian Cabbage Slaw
By the Gluten Free Recipes team ·
This vibrant gluten-free slaw bursts with the fresh crunch of shredded cabbage and a zesty, savory dressing. It's a perfect, quick side dish that complements a variety of Asian-inspired meals.
At a glance: This easy salads and sides recipe yields 4 servings in about 15 minutes (5 min prep, 10 min cook). It uses 10 ingredients — including shredded cabbage, sesame oil, rice vinegar — and walks through 5 steps. Updated . Browse more salads and sides recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Asian Cabbage Slaw: When preparing this salads and sides recipe, use tamari (not regular soy sauce) — San-J Tamari and Kikkoman GF Tamari are reliable. Double-check labels even on tamari, as some formulations include wheat. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Asian Cabbage Slaw: This recipe is naturally gluten-free, relying on ingredients that do not contain gluten-containing grains. Always ensure your tamari or gluten-free tamari is certified gluten-free.
Ingredients
- 4 cups shredded cabbage (green or Napa)
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp gluten-free tamari or gluten-free tamari
- 1 tsp honey or maple syrup
- 0.5 tsp fresh ginger, grated
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 clove garlic, minced (optional)
- 2 tbsp sesame seeds, toasted (optional garnish)
Instructions
- 1
In a large mixing bowl, combine the shredded cabbage. If using, add minced garlic and grated ginger to the bowl with the cabbage. Ensure the cabbage is well-shredded for optimal texture.
- 2
In a small bowl, whisk together the sesame oil, rice vinegar, gluten-free tamari, honey or maple syrup, salt, and black pepper. Continue whisking until the dressing is well emulsified and fragrant, about 1-2 minutes.
- 3
Pour the prepared dressing over the shredded cabbage in the large bowl. Gently toss the ingredients together using tongs or your hands, ensuring every strand of cabbage is evenly coated with the dressing. This should take about 2-3 minutes.
- 4
Taste the slaw and adjust seasonings as needed. If you prefer a tangier flavor, add a touch more rice vinegar, or if it needs more sweetness, a little more honey or maple syrup. Continue tossing to incorporate any additions.
- 5
For the best flavor and texture, let the slaw marinate for at least 10 minutes at room temperature before serving. This allows the flavors to meld and the cabbage to soften slightly. Garnish with toasted sesame seeds, if desired, just before serving.
Nutrition (per serving)
Tips & Notes
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
- Rinse rice until the water runs clear to remove surface starch and prevent clumping.
- Honey is sweeter than sugar — if substituting, use 3/4 cup honey per 1 cup sugar and reduce liquid by 1/4 cup.
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