Whip up this sweet, spicy and tangy Gluten Free Thai Sweet Chili Slaw for a simple and healthy dinner, lunch, or side dish. Serve on top of brown rice or quinoa or inside tortillas for a satisfying meal.
So here’s an easy peasy recipe for you that involves super fresh Asian fusion flavors. Which, by the way, I’ve been seeing so many posts lately about Thai food that sound absolutely delicious. I’m not sure if it’s the new craze, or I’ve just been craving it so much that my brain is noticing it more often.
It’s like when you’re baby hungry and then all of the sudden everyone around you seems to have babies or is pregnant. You start to think that there’s something in the water, but in reality your super sensitive hormone radars are zeroing in on what you want.
Actually, rewind. This, I have now realized, is a very terrible example. Not that it isn’t true, but I’m beginning to think that everyone will think I’m either pregnant or baby hungry after reading this post.
NOPE. This is NOT true.
I’m true blue happy with TWO…for now. =)
So let’s pretend I never mentioned this analogy and we’ll revert back to Thai flavors. Whether it’s a fad or hyper sensitivity, I am just plain loving Thai food lately.
One of my favorite sauces ever is sweet Thai chili sauce. I adore the mixture of sweet and spicy, and this sauce has the perfect balance. I love mixing it with salad dressings and marinades or just eating the sauce as is as a condiment with my meal. It brings so much flavor to whatever dish you are making.
In this recipe for Gluten Free Thai Sweet Chili Slaw, I combined equal parts of gluten free soy sauce, white rice vinegar, and sweet chili sauce to create a spicy, sweet, and tangy dressing for my veggie mix.
And with all the colorful veggies in season for spring, you can make quite the colorful slaw with this dressing. I opted for carrots, zucchini, and purple cabbage with a handful of shelled edamame mixed in for a boost of protein.
This slaw is so easy to mix up since most the flavor is already in the sauces. There isn’t a whole lot of veggie prep or spices to mix in. And most the sauces (soy sauce, sweet chili sauce, and hoisin sauce) I already have on hand since I love making stir fry meals.
You can opt to eat this slaw as a side dish, or use it as a topping on some seared Ahi tuna tacos, in a cilantro quinoa black bean burrito, or wrap it up in rice paper with some cold rice noodles for a healthy spring roll appetizer.
Lots of options for one simple recipe.
Actually, now that I’m thinking about it, a grilled gluten free teriyaki salmon would taste excellent on top as well. See, so much to do with this slaw.
Well, whatever you prefer, don’t miss out on this light, fresh, and healthy salad. It’s a great way to add some veggies to your meal and amp up for summer. We all know we could use a cold refreshing meal once that sun is out to stay!
What is your favorite Thai inspired meal?
- 2 tablespoons gluten free soy sauce
- 2 tablespoons white rice vinegar
- 2 tablespoons sweet chili sauce
- 1 tablespoon honey
- 1½ teaspoons lime juice
- ⅛ teaspoon granulated garlic
- 1½ teaspoons hoisin sauce
- 1½ teaspoons peanut oil
- 1 cup shredded carrots
- 1 cup shredded zucchini
- 1 cup shredded purple cabbage
- ½ cup shelled edamame
- Shred carrots, zucchini, and cabbage. Shell or defrost edamame. Dump into large mixing bowl.
- In a medium sized mixing bowl combine soy sauce, white rice vinegar, sweet chili sauce, honey, lime juice, garlic, hoisin sauce, and peanut oil. Whisk to combine. Continue to whisk until mixture is well integrated.
- Pour half of sauce over vegetable mixture and stir to coat. Pour more of the sauce until vegetables are well flavored. Cover tightly and chill for 1-2 hours.
- Serve with rice, quinoa, or in tortillas or wraps.