This creamy Gluten Free Coleslaw is super easy to make and is something everyone will enjoy! This homemade coleslaw is made with simple ingredients and only takes 10 minutes of prep time to make! After finding out I have celiac disease, I really hammered down on finding the best gluten free recipes. I am a big fan of coleslaw, and this recipe hits the spot! The tangy flavor in this slaw is my absolute favorite! This recipe will become a go to for all of your Summer Cook Out needs. This healthy salad goes well with just about anything.
Summer BBQs are my absolute favorite! As someone with dietary restrictions it can be difficult to navigate get togethers which is why I love hosting and making things that both our guests and I can enjoy! This recipe has become a perfect side dish for any summer bbq along with my Gluten Free Potato Salad, Gluten Free Burgers, Pork Belly on The Grill, Cucumber Watermelon Salad, and Gluten Free Pasta Salad.
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Why I Love This Recipe
- No one will even know it is gluten free!
- This healthy coleslaw recipe is naturally soy free, gluten free, paleo, Whole30 friendly and can be made vegan. This recipe is naturally low carb too.
- This recipe goes great with just about anything and will fit in just great with all summer side dishes.
- You can make this recipe ahead of time for all of your summer gathering needs
Ingredients
- Shredded cabbage coleslaw mix-I like to buy the shredded cabbage bag from Trader Joe’s. It is already partially shredded and saves a bunch of time! You can use whole cabbages, but you would have to cut them with a knife or shred them in the food processor. If you are making it yourself I like having a blend of red cabbage and green cabbage. If you are buying the pre-chopped cabbage, be sure to buy the freshest cabbage bags.
- Avocado mayonnaise– Avocado mayonnaise is a great alternative for regular store bought mayonnaise. It is creamy and made from avocado oil instead of canola oil which is extremely inflammatory.
- Apple cider vinegar-This adds a nice tangy touch. The type of vinegar matters in this recipe, I only suggest using apple cider vinegar.
- Mustard-The mustard combined with the avocado mayo makes for an even more smooth and creamy taste as well as adding some flavor.
- Dill-I love adding dried dill to add to the tangy apple cider vinegar flavor. I like using dried but you can also sprinkle in some fresh. Note that dried herb are a lot more potent so you need less of them.
See the full recipe card below with a full list of ingredients and measurements.
Recipe Variations and Substitutions
- Mayonnaise-If you are vegan, you can make vegan coleslaw by using vegan mayo. You can also use greek yogurt if mayo is not your thing.
- Red onion-If you like raw onions (some people do and some don’t) you can add this for a nice crunch.
- Apple cider vinegar-If you do not have vinegar on hand, you can you use lemon juice in its place. It is closest to apple cider vinegar. White vinegar is a little too tangy.
- Fresh veggies-Sometimes I like adding other fresh veggies into my coleslaw mix like fresh shredded carrots.
- Kosher salt-If you are a big salt person.
This recipe has not been tested with any other substitutions or variations. If you replace or add any ingredients, please let us know by leaving a comment below!
Recipe Instructions
Step #1: First, If you are not using pre-shredded cabbage, be sure to chop and slice your own cabbage into small bite size pieces. You can also using a shredding blade in a food processor for this. If you are using a whole head of cabbage, be sure to cut the head into 4ths before adding it to the food processor. Now combine mayo and all other ingredients in a large bowl. Mix until well mixed throughout. This slaw tastes best when you let it sit and marinate overnight. The cole slaw gets creamier as it sits.
Recipe FAQs
We love to serve this with tacos and even eat it plain as a side in the summer.
The slaw should last in the fridge for up to 5 days in an airtight container.
I personally like using a mix of red and green! Green is a little softer in my opinion.
Other Gluten Free Delicious Recipes
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Gluten Free Coleslaw
Equipment
- Cutting board and knife or food processor
- spatula
Ingredients
- 1 bag shredded cabbage I like the Trader Joe's brand
- 1/2 cup avocado mayo
- 1/4 cup dijon mustard
- 1/4 cup apple cider vinegar
- 1 tsp dill
Instructions
- Either chop up the slaw into small pieces on a cutting board with a knife or place in the food processor for 10 seconds. Place the cabbage in a bowl and add the avocado mayo, apple cider vinegar, mustard, and dill. Store in your fridge for up to 5 days.
Lori says
Such an easy delicious side. It is light and crunchy and sooo good!
Allianna Moximchalk says
Thank you for your review!