A Gluten-Free Blog for the Taste Full World

Dairy-free cabbage slaw January 5, 2010

I found this recipe a while ago and have found it a tasty and fairly quick standby. Whisk the sauce and mix in the veggies  and you’re done!

For the cabbage/veggies, use whatever is tasty, shreddable and tastes good with the sauce. I went with green and red cabbage, and shredded carrots. You could add bean sprouts, red onion or use the sauce as a dressing on a spinach based salad with walnuts, green onions and cherry tomatoes. It’s also easy to scale up or down: in/decrease sauce according to preference and volume of vegetables.

Note: The lime juice is absolutely necessary to achieve the right flavor. I tried using lemon juice and it was far from satisfactory.  The lime gives it a savory tang that rounds out the other flavors. Likewise, fresh ginger adds a fresh and pleasant bite, but the slaw still works if you haven’t any on hand.


1/2 lb. shredded cabbage/carrots/bean spouts

1/4 cup peanut butter

1/8 cup rice wine vinegar

1/8 cup soy sauce, or tamari

1 tbs grated ginger

1 cloves garlic, minced

1 lime, squeezed