The warm summer weather always makes me want to eat outside. There is just something so lovely about setting up a table outside and sharing food, especially food cooked over a grill. And what goes better with grilled meat than coleslaw? The problem is most coleslaws are mayonnaise-based and I wonder about the safety of mayo sitting around outside. Enter this mayo-free, Asian-inspired coleslaw recipe.
I quickly roast broccoli with cherry tomatoes, then combine them with a bunch of other veggies in a quick nut-free, Asian-inspired dressing. Instead of peanut butter, you can use sunflower seed butter, which gives the dressing the creaminess of mayo and lends that peanut sauce flavor without the peanuts.
You don’t have to eat this outside—it’s really good anywhere. And you can make it ahead if you like or eat it pretty much straight away.
Gluten-Free Roasted Broccoli Coleslaw
Serves 6
Ingredients
1 lb broccoli florets
1 pint cherry tomatoes
7 Tbsp olive oil, divided
1½ tsp kosher or fine sea salt
¾ tsp freshly ground black pepper
¼ c creamy peanut butter or sunflower seed butter
3 Tbsp brown sugar
2 Tbsp lime juice
1-2 Tbsp chili garlic sauce (depending on taste)
1 Tbsp fish sauce
½ small green cabbage, shredded (about 4 c shredded)
1½ c shelled edamame
1 c shredded carrots
2 Fresno chilies, sliced
Directions
Preheat oven to 400 degrees. Place the broccoli and tomatoes on a rimmed baking sheet. Drizzle with three tablespoons oil, salt and pepper. Toss to coat. Bake for 10 to 15 minutes or until the broccoli starts to brown and the tomatoes soften and start to pop open.
In a large mixing bowl, combine the remaining four tablespoons oil with the peanut butter, brown sugar, lime juice, chili garlic sauce and fish sauce. Mix well.
As soon as the broccoli and tomatoes are done, scrape them into the bowl with the dressing and stir well. Add extra salt and pepper, if desired.
Add the cabbage, edamame, carrots and chilies. Toss to coat. Let cool. Can be eaten warm, room temperature or cold.
