Ingredients:
- 4 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 large carrot, grated
- 1 bell pepper (red or yellow), thinly sliced
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped
- 1/4 cup almonds, slivered or chopped
- 2 tablespoons sesame seeds
- Optional: Grilled chicken strips or tofu for added protein
Dressing:
- 3 tablespoons gluten-free soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 clove garlic, minced
- 1 teaspoon grated ginger
- Optional: A pinch of red pepper flakes for heat
Instructions:
- In a large bowl, combine the green cabbage, purple cabbage, grated carrot, sliced bell pepper, green onions, and cilantro.
- In a small bowl or jar, whisk together the ingredients for the dressing: gluten-free soy sauce or tamari, rice vinegar, sesame oil, honey or maple syrup, minced garlic, grated ginger, and red pepper flakes if using.
- Pour the dressing over the salad and toss well to coat all the vegetables.
- Sprinkle the salad with slivered almonds and sesame seeds.
- If adding protein, arrange grilled chicken strips or tofu on top of the salad.
- Serve immediately or let the salad sit for a few minutes to allow the flavors to blend together.
And if you’re looking for more gluten-free salad recipes, you might find the following titles and links helpful:
- “40 Gluten-Free Salad Recipes – Taste of Home”
Click here to visit the site - “Best Gluten-Free Salad Recipes”
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These sources offer a wide array of gluten-free salad options, ranging from simple side dishes to hearty mains, suitable for various tastes and occasions.