Gluten-Free Spring Salad

Posted by Ecomm Admin on

Gluten-Free Spring Salad


1. Soak the slices of red onion in water.

2. In a bowl, mix together the Bachan’s Gluten Free Barbecue Sauce, rice vinegar, neutral oil, and toasted sesame oil. Taste and season with salt and pepper.

3. Drain the red onions well. In a large bowl, toss together the onions, cabbage, cucumbers, green pepper, apple, and almonds.

4. Dress the salad to taste and toss well. Serve topped with extra almonds and toasted sesame seeds.


2 tbsp of Bachan's Gluten-Free Japanese Barbecue Sauce
2 tbsp Japanese rice vinegar
1 tbsp neutral oil
1/2 tbsp toasted sesame oil
1/4 red onion, thinly sliced
3 cups thinly sliced cabbage
2 mini cucumbers, thinly sliced
1 green pepper, julienned
1/2 apple, diced
1/4 cup slivered almonds
2 tsp toasted sesame seeds

Prep Time: 20 Minutes
Cook Time: N/A
Serves: 2