By Wendy Stoltz / Last Modified On January 19, 2023
Gluten Free Cole Slaw is a creamy, crunchy salad with a delicious sweet and creamy dressing.
This simple side dish goes great with BBQ and is perfect for pot lucks. It's also amazing with Gluten Free Cornbread.
Looking for another cold salad to make? I have a recipe for Gluten Free Pasta Salad that you will love.
GLUTEN FREE COLESLAW RECIPE
I love a nice side of cool, creamy, coleslaw with an outdoor meal, a fish dinner, or just as a quick lunch with some protein on top.
This recipe for Gluten Free Coleslaw has a traditional flavor and has just 7 simple ingredients. The whole salad comes together quickly in just one bowl.
This is a great recipe to keep in your back pocket for impromptu backyard parties. You probably have all of the ingredients at home already, just pick up a bag of shredded cabbage and you're ready to go.
I love using bagged coleslaw mix as a time saver for this recipe. It saves me from needing to shred a head of cabbage myself, and it typically includes carrots and red cabbage too for a great pop of color.
INGREDIENTS IN GLUTEN FREE COLE SLAW
Mayonnaise - I prefer a regular mayonnaise for this recipe, but substitute your favorite if you have different dietary needs. Vegan mayo or low fat mayo will work the same.
Dijon Mustard - I love the savory, lightly spicy flavor of Dijon mustard. It adds a necessary depth to the flavor of our coleslaw.
Apple Cider Vinegar - Vinegar thins out the dressing and gives a bright tang.
Sugar - Regular white sugar adds sweetness. Substitute with honey to make this recipe paleo.
Kosher Salt - To season the cabbage and balance the sweetness.
Onion Powder - This is my secret ingredient! The onion powder gives a warm, sweet flavor that really brings the other flavors together.
Coleslaw Mix - one 16-ounce bag of coleslaw mix is perfect for this recipe. Alternately, you'll need about 16oz of shredded cabbage.
If you have any questions, please leave a comment below and I will get back to you.
HOW TO MAKE GLUTEN FREE COLE SLAW
- In a large bowl, stir together mayonnaise, mustard, sugar, vinegar, salt, and onion powder.
- Whisk together until well combined.
- Add the coleslaw mix.
- Toss the cabbage and dressing together to coat.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.
This recipe is easily adapted to a Paleo cole slaw recipe by swapping one simple ingredient. Instead of white sugar, use 2 tablespoons of honey for sweetness instead.
The difference in flavor is not even noticeable. Serve Paleo coleslaw at your next barbecue with some delicious grilled meat.
HOW TO STORE GLUTEN FREE COLESLAW
This salad needs about 1 hour in the refrigerator before serving to let all of the flavors combine. I like to serve this salad the same day I make it, however you can store it in the fridge for up to two days.
Keep in mind that the longer it sits in the fridge, the more the cabbage will wilt down and absorb the ingredients, changing the texture. It's much crunchier fresh!
If you're looking to make this coleslaw recipe ahead of time, I suggest mixing up the dressing and storing that in the fridge. Then mix in your coleslaw mix an hour or two before you're ready to serve.
WHAT TO SERVE WITH GLUTEN FREE COLE SLAW
This salad is delicious with any sort of grilled meat, or any BBQ style meal. Try Gluten Free Teriyaki Chicken with this coleslaw as a side dish. If you're making more salads, we LOVE the gluten-free salad dressings from Yo Mama's.
IS COLESLAW DRESSING GLUTEN FREE?
There are some coleslaw dressings on the market that are certified gluten free.
Make sure to always read your labels! I prefer to make coleslaw dressing from scratch though, because it really is very simple to make.
I save money doing it this way, and I know all of the ingredients going into my gluten free coleslaw are safe for me to eat.
Did you make this Gluten Free Cole Slaw? Please leave a comment below letting me know what you thought.
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar (or honey for paleo)
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 1, 16-ounce bag of coleslaw mix
- In a large bowl, stir together the mayonnaise, mustard, vinegar, sugar, salt, and onion powder.
- Add the coleslaw mix and toss to coat.
- Cover and refrigerate for an hour.
- Mix again before serving.
- Store in an airtight container in the refrigerator for up to 2 days.
- Make Paleo Coleslaw by replacing the sugar with the same amount of honey.
- Cole slaw is best served the same day you make it, but can be stored up to two days.
- This recipe is excellent for potluck style meals. Double it if serving a larger crowd.
Amount Per Serving: Calories: 293Total Fat: 27gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 16mgSodium: 666mgCarbohydrates: 11gFiber: 1gSugar: 9gProtein: 1g
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.