spicy coleslaw

Spicy Slaw

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.

Print Recipe
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
  • 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


  1. Sabrina Douglas says

    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.

  2. Brenda McNeil says

    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.

  3. Amanda says

    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!

  4. says

    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.

  5. Cindy A says

    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! :)

  6. Megan says

    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!

  7. Danielle K says

    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!

  8. Samantha says

    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!

  9. jean finch says

    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!


  10. Laurel says

    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.

  11. says

    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!

  12. lisa says

    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 says

      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?

      • jessica says

        this isn’t true for all brands of Stevia. I’ve tried the recommended brand of Stevia (Astraya) from Elana (see link in ingredients) and have been using it ever since. It’s high quality and there’s no aftertaste!

        Here’s her original post about it: http://www.elanaspantry.com/stevia/

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