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Spicy Slaw

spicy cilantro jalapeno gluten free coleslaw

I’m slightly obsessed with coleslaw these days, especially any coleslaw made with purple cabbage which I find to be delectably sweet and crunchy.  I’m always craving a good crunch in my food.

I like to serve this spicy slaw with my Turkey Burgers from The Gluten-Free Almond Flour Cookbook or my Grilled Chipotle Orange Chicken.

Spicy Slaw


  • ½ head purple cabbage, shredded
  • 1 bunch cilantro, finely chopped
  • 1 carrot, grated
  • 1 jalapeño pepper, seeded and minced
  • 1 teaspoon minced ginger
  • 2 limes, juiced
  • 2 tablespoons olive oil
  • 7 drops stevia
  • ½ teaspoon celtic sea salt
  1. Place the cabbage, cilantro, carrot, jalapeño and ginger in a large bowl
  2. Toss veggies with lime, olive oil and stevia, then sprinkle with salt
  3. Serve

Ball Canning Discovery Kit

Don’t forget the giveaway for a Ball Canning Discovery Kit ends this Wednesday. To be entered simply leave a comment on the Cherry Strawberry Ice Cream Post and let us know what kind of food you would be preserving, or if you’re not the preserving type, let us know what you would store in them.

UPDATE: this giveaway has ended and the winner was Tracy.

posted on July 26, 2010, 21 comments

  1. lisa

    just a suggestion – you may want to offer folks an alternative sweetener – i find stevia ruins any dish it is in for me – the aftertaste stays with me for hours…i have found that xylitol (which is loved by dentists) is a super alternative – i use the birch (rather than corn version) – and find it to be the same texture as sugar – and NO aftertaste! perfect!

    • Virginia

      I completely agree with you. I have tried Stevia more than once only to be sorry I did. I heard that maple syrup is healthy. Not sure how it would be in this salad. I like the xylitol too. It leaves no aftertaste. Is it as healthy, I wonder?

  2. Brandon May @ thehealthyadvocate.com

    I’m not a fan of coleslaw, but anything with cilantro, garlic and olive oil calls my name. I must try this, just to make sure I’m not coleslaw-phobic, as I have believed all these years. I guess there are just so many ways to make it!

  3. Laurel

    Gee, I’d love some homemade black cherry preserves, or peach, or strawberry, or… you get the picture.
    You should post this over at http://www.glutenfreefeed.com/. I love the idea of an exclusive “Tastespotting” site for GF people. That just proves how very special we all are.

  4. stacy@servedraw.com @ servedraw.com

    i love this cole slaw on shrimp tacos, steamed fish and korean chicken steamed buns. it’s amazing and super versatile. thanks elana!

  5. Thanks Elena~ This coleslaw looks delicious, I can’t wait to try it, yum….. ginger rocks! Lisa @ http://www.bakedinmaine.com

  6. Susan @ rawmazing.com

    What a great recipe! I am going to try this one today.

  7. jean finch

    Hi Elana!

    I just want to update you on the gf granola. I made half the recipe because my warming oven is not large enough for 2 trays! It turned out superbly and I was able to take it on the plane in a plastic bag. It lasted 3 days and we were rationing it out because it was so good. We were traveling, and eating at restaurants that were not necessarily gf aware so it was really great! I have been avoiding granola because of cereal grains and this is a huge treat—thanks so much you are amazing!
    I can’t wait to try the cole slaw now that we are home again!


  8. Jennifer H @ abusynest.com

    I really want to make this soon. I hate mayo based slaws but love the ingredients of this slaw. THANKS!

  9. Holly @ gen-en.com

    I left the sweetener out entirely to enjoy the tangy-hot flavors. It was delicious.

  10. Samantha

    I made this tonight- substituted about a teaspoon of maple syrup for the stevia- and… the salad was fabulous! I’m making it next weekend for a potluck. I think lots of people will love it. Thank you!

  11. Danielle K

    I made this on Sunday and have been eating it for lunch every day since- it is delicious and keeps well! I may live dangerously and add an extra jalapeno pepper the next time!

  12. Megan

    This recipe is delicious as a condiment on shrimp tacos! Also, I’ve used this on top of arepas/pupusas with a splash of red vinegar or balsalmic vinegar. Definitely a very versatile recipe, thank you!

  13. Cindy A

    Elana–just made this recipe last night along with grilled chicken and Moosewood’s Chimichurri Sauce and their Caribbean Black Beans. Yummy!! Are you familiar with the Moosewood Restaurant in Ithaca, NY, and their collection of cookbooks? They are not exclusive GF, but an amazing collective of chefs make great food at this restaurant. If you are not familiar with it, you should check it out at http://www.moosewoodrestaurant.com/ and plan to trip there sometime when you’re out east! It’s a one-of-a-kind restaurant! :)

  14. Renate @ renate.me

    This is excellent! Most slaw recipes I’ve come across have required some kind of onion, which I can’t eat, so I’m glad to have found one that doesn’t. Also, as luck would have it, I bought a pot of cilantro just yesterday – this is obviously meant to be.

  15. Amanda

    I’m so glad you posted something spicy! I have been gluten free for ten years and Paleo for two and I have been missing Southwestern salad dressing. Hopefully this satisfies my Mexicali desires!

  16. Brenda McNeil

    Love your site! Have referred MANY friends and family. I love canning jams and jelllies. Used to help my mom and dad can many things from their farm when I was growing up. Still using some of her equipment.

  17. This would be great with jicama instead of part (or all) of the cabbage. I love the hot sweet combination.

  18. Martin @ Leaky gut research @ leakygutresearch.com

    I would rather go for regular sugar than artificial sweeteners.

  19. Sabrina Douglas

    I made this salad for the 2nd or 3rd time this weekend- it’s still fantastic, it’s a favorite in my household! I love all of your recipes for sweet stuff, but you’re also a wonderful crafter of complete meals. I can’t wait to dig in to your new Paleo cook book.

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