Gluten-Free Asian Cabbage Slaw

Napa or green cabbage, finely shredded, is tossed with a dressing of sesame oil, rice vinegar and tamari labeled gluten-free, sweetened with a little honey or maple syrup, plus ginger and optional garlic. Ten minutes of rest softens it slightly for a crunchy side dish.

Prep: 5 min Cook: 10 min Total: 15 min Serves: 4

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 October 25, 2026. Browse more salads and sides recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Asian Cabbage Slaw: When preparing this salads and sides recipe, use tamari labeled gluten-free for the dressing, and check the sesame seeds. Toss the slaw with clean tongs.

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 gluten-free.

Scale Recipe:

servings

Ingredient amounts update automatically

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)

259

Calories

Protein

31g

Carbs

15g

Fat

Fiber

253mg

Sodium

Tips & Notes

Toast the sesame seeds in a dry skillet until golden for the best nutty flavor.
Slice the cabbage very thin so the dressing coats every strand.
Make the slaw up to an hour ahead. Napa cabbage softens faster than green cabbage.

Common questions

How long does Gluten-Free Asian Cabbage Slaw take?

Gluten-Free Asian Cabbage Slaw takes about 15 minutes: 5 minutes to prep and 10 minutes to cook, for 4 servings.

What should I check before making Gluten-Free Asian Cabbage Slaw with celiac disease?

Written with gluten-free ingredients. Use products labeled gluten-free, check labels, and ask your clinician about your own needs.

What cross-contamination risk is specific to Gluten-Free Asian Cabbage Slaw?

Check shredded cabbage, sesame oil, rice vinegar before they go into Gluten-Free Asian Cabbage Slaw. Use tamari labeled gluten-free for the dressing, and check the sesame seeds. Toss the slaw with clean tongs.

Which gluten-free swaps does Gluten-Free Asian Cabbage Slaw use?

Gluten-Free Asian Cabbage Slaw relies on gluten-free tamari or coconut aminos. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce. If the blend already lists xanthan gum, do not add a second binder unless this recipe says to.

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Gluten Free Recipes team

Gluten-free recipe development since 2026

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