Who else loves a nice spice in their food?! Some of my favorite types of food are in the spice family: Indian food, Mexican food, Thai food, Mmmmm 🙂 I just love all things spicy. When you combine that with my love of cooking what do you get…… me creating recipes that embrace the spice. But don’t worry because even if you aren’t a huge fan of a little heat this recipe isn’t that spicy. You can easily omit certain ingredients to tone it down to your level.
With Labor day this coming weekend I wanted to share my final summery recipe before Fall officially sets in and I start sharing all the wonderful Fall themed posts which I have been working hard on.
This recipe is the perfect addition to your summer farewell party this weekend. It takes little time to prepare and will definitely have your guests going back for seconds and thirds. 🙂
Ingredients
- 2 Pre-made coleslaw mixes: I buy mine from Trader Joes but pretty much every grocery store sells this. It usually comes with a pre-made dressing to add but I just put that aside and will use it later in the week on something else. Also I use two coleslaw mixes because the dressing it too much for just one bag of coleslaw, if you want to make a smaller portion then cut the dressing recipe in half.
If you are making your own coleslaw mix then here is the recipe I use (it’s not my own), so when you are done making your own mix come back to my blog for the rest of the recipe.
The dressing
- 2 garlic cloves
- 1 tbsp fresh ginger root (without the skin)
- 2 tbsp lemon juice – lime also works fine
- 1/3 cup sriracha sauce (replace with maple syrup in same amounts to take heat out of recipe)
- 4 tbsp sesame oil
- 1/2 cup gluten free soy sauce
- 2 tbsp rice vinegar
- 1/2 cup chunky peanut butter- smooth also works fine it just won’t be crunchy on the coleslaw
- 1/2 cup water
- Optional: a little sprinkle of coconut sugar – it’s not needed but it does make the recipe a tad more sweet
Directions
- Take pre-made (if using) coleslaw, rinse, drain, and place in a bowl
- Combine all dressing ingredients into blender and pulse until everything is incorporated and no separation from the oils is seen.
- Pour all of the dressing mixture over coleslaw, mix and you’re ready to eat
Storage: Keep in an airtight container for up to 2 days in the fridge
Thai spicy ginger and peanut coleslaw
Ingredients
- 2 Pre-made coleslaw mixes: I buy mine from Trader Joes but pretty much every grocery store sells this. It usually comes with a pre-made dressing to add but I just put that aside and will use it later in the week on something else. Also I use two coleslaw mixes because the dressing it too much for just one bag of coleslaw if you want to make a smaller portion then cut the dressing recipe in half.
- Dressing:
- 2 garlic cloves
- 1 tbsp fresh ginger root without the skin
- 2 tbsp lemon juice – lime also works fine
- 1/3 cup sriracha sauce replace with maple syrup in same amounts to take heat out of recipe
- 4 tbsp sesame oil
- 1/2 cup gluten free soy sauce
- 2 tbsp rice vinegar
- 1/2 cup chunky peanut butter- smooth also works fine it just won’t be crunchy on the coleslaw
- 1/2 cup water
- Optional: a little sprinkle of coconut sugar – it’s not needed but it does make the recipe a tad more sweet
Instructions
- Take pre-made (if using) coleslaw, rinse, drain, and place in a bowl
- Combine all dressing ingredients into blender and pulse until everything is incorporated and no separation from the oils is seen.
- Pour all of the dressing mixture over coleslaw, mix and you’re ready to eat
Notes
If you recreate this recipe or any of my other recipes be sure to tag @gluten.free.t in your instagram story or post of your creation!
Thanks for reading today’s post and checking out my blog!
𝐻𝒶𝓋𝑒 𝒶 𝑔𝓇𝑒𝒶𝓉 𝒹𝒶𝓎!
