Coleslaw Gado Gado

This Asian-style coleslaw, made with cabbage, chow mein noodles, and toasted almonds, is tossed in a spicy peanut dressing.

• Preparation Time: 20 mins
• Cooking Time: 5 mins
• Total Time: 25 mins
• Calories: 144 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 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.

Step 5

Stir toasted almonds and chow mein noodles into salad.