Spicy Broccoli Slaw (Gluten-Free, No soy or dairy)

I'm always looking for ways to liven up side dishes and eat more broccoli... so why not do both at once? Crunchy broccoli slaw makes a nice change from traditional cabbage (and retains its crunch much better for leftovers). By using pre-sliced slaw mix, this dish comes together in just a few minutes with little fuss... and SO much bright, spicy flavor!

Liven up the broccoli slaw mix by adding fresh cilantro, red chili pepper, and scallions.

Pour the dressing over the veggies and toss to coat. I like to let it rest in the fridge for a bit so the dressing sinks into everything, but you can definitely serve right away.

Serve and enjoy!

This spicy broccoli slaw paired perfectly with my Crispy Pan-Seared Chilean Sea Bass!

*NOTE: I like a lot of heat. If you prefer things a bit milder, try omitting the gochujang or using more honey.

INGREDIENTS:

• 1 12-ounce bag broccoli slaw

• 1/2 cup fresh cilantro, lightly chopped

• 3 scallions, chopped

• 1 red chili pepper, seeds removed and finely diced

• 1 T sesame oil

• 2 T spicy mayo. I use Nando's Perinaise because it's gluten-free and soy-free.

• 1 T rice vinegar

• 1 tsp gochujang or sriracha

• 1 T mango chutney or honey. (This helps to both sweeten and thicken the dressing)

• 1 lime, juiced

DIRECTIONS:

• In a large bowl, combine the broccoli slaw, cilantro, scallions, and red chili.

• In a small mixing bowl, whisk together the sesame oil, spicy mayo, rice vinegar, gochujang, mango chutney, and lime juice.

• Pour the dressing over the broccoli slaw and toss to coat evenly.

• Serve immediately or refrigerate 30 minutes to allow the dressing to soak into the veggies.

• Enjoy!

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Keywords: gluten-free sides, side dishes, coleslaw, broccoli slaw, spicy coleslaw, spicy slaw, gluten free slaw

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