Gluten Free Pasta Slaw

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Gluten Free Pasta Slaw


  • 2 cups cabbage, shredded
  • 2 cups carrots, shredded
  • 4 oz. dry Hodgson Mill Gluten Free Brown Rice Spaghetti with Golden Milled Flax Seed, or 2 cups cooked
  • 1/2 bell pepper, green, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 yellow bell pepper, chopped
  • 4 green onions, or 1/2 red onion chopped
  • 1 Tbsp lemon juice
  • 2 Tbsp balsamic vinegar, or red wine vinegar
  • 1/2 tsp salt
  • 1/2 tsp oregano
  • 1 Tbsp olive oil
  • 1/2 tsp garlic, crushed
  • dash black pepper, to taste


Put a medium-size pot of water on to boil. Buy already shredded cabbage and carrots or shred using a food processor.  Place in a large serving bowl.  Add peppers and onions to cabbage and carrots. When water is boiling, add pasta.  Cook pasta according to instructions. Drain pasta and add to vegetables while still hot.  Mix together lemon juice, vinegar, salt, oregano, olive oil, garlic and pepper in a small bowl.  Toss all ingredients together with dressing.  Serve warm or chilled.   Serves 8


1/8 of recipe Nutrient Single Serving
Calories 96.30
Protein (g) 2.26
Carbohydrates (g) 17.81
Fat (g) 2.18
Saturated Fat (g) 0.03
Sodium (mg) 168.61
Dietary Fiber (g) 2.52
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