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This gluten-free coleslaw recipe brings crunchy, creamy, sweet, and tangy all together into one classic side dish!
It's almost summer, and that means we will be outside enjoying the weather with friends and family. I love summer, and I sometimes wait for it to come very impatiently because I am ready after the cold weather over the last few months. We live in the mid-west, where spring pretends to come for a few weeks, and then we get hit with the second winter.
I love all things barbecue, and this gluten-free coleslaw goes with all of it! It's crunchy meets creamy with the gluten-free coleslaw dressing made with super simple ingredients.
Ingredients to make gluten-free coleslaw
Is coleslaw gluten-free? The short answer is it depends. While coleslaw does contain simple ingredients, sometimes the dressing can contain malt vinegar which is not gluten-free. This gluten-free coleslaw recipe has all the flavor and no gluten. Just be sure to check your labels for any hidden gluten.
Bonus this is a dairy-free coleslaw dressing making this a dairy-free coleslaw. You will also notice I don't add any sugar, so this is a sugar-free coleslaw. Without the sugar, this is also a paleo coleslaw.
- Green Cabbage
- Red Cabbage
- Mayo - I tend to use primal kitchens mayo. You can also make your home homemade mayo if you want. You can make this vegan coleslaw by using vegan mayonnaise.
- Apple Cider Vinegar
- Dijon Mustard - I use the primal kitchen brand.
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What kind of cabbage makes the best coleslaw?
There are a lot of coleslaw recipes out there. Everyone will say to use one kind of cabbage or another. Personally, I love the combination of both green and red cabbage. Not only do the variations between the two yield a nice contrast in flavor. Combining the two colors always makes the cabbage more fun to look at than a mostly boring bowl of pale green mush.
I also prefer fresh cabbage instead of already pre-shredded bags of cabbage. I find the flavors of those bland, and they tend to be more expensive for the amount that you get.
How to shred cabbage for coleslaw.
There is no wrong way to slice cabbage for coleslaw; it really does come down to personal preference. I like to cut the cabbage into quarters, trim the core and then thinly slice using a knife. You can also shred the cabbage on a box shredder or in a food processor if you prefer.
How to make gluten-free coleslaw.
- Shred the cabbage and carrots.
- Mix the gluten-free coleslaw dressing together.
- Toss the coleslaw dressing with the shredded cabbage and carrots.
- Chill the coleslaw until ready to serve.
Storing and making coleslaw ahead of time.
This gluten-free coleslaw needs about an hour in the fridge to let the flavors come together. Storing the coleslaw covered in the refrigerator, it will last for a few days, but it is best served the day you make it. Coleslaw is best eaten within 2-3 days when stored in the fridge.
Coleslaw can tend to get soggy after it's been sitting for a while. If you prefer your coleslaw to have a little more crunch as I do, just prepare your cabbage and carrots and the dressing and store them in the fridge separately. Then toss the two together wi a little while before you plan to serve it, and you will have fresh, crisp coleslaw to enjoy.
If you need to make it the day ahead, that should be okay. I just wouldn't make more than one day ahead of time.
Can you freeze coleslaw?
This gluten-free coleslaw does contain a dressing that has mayonnaise. So I would not freeze this coleslaw put together. However, you can freeze the shredded cabbage and carrots and then defrost them before adding the dressing, making this coleslaw more freezer friendly.
How to make coleslaw for a crowd.
Have a small family you want to make it for? How about a more of a bigger crowd coming over for a party? This recipe can easily be cut in half or doubled.
You can even keep the veggies separated from the dressing and make it up as you need it.
More sides dishes to enjoy with barbecue.
This coleslaw is one of my favorites to pair with my gluten-free pulled pork!
- 1 Cup Mayonnaise
- 3 Tablespoons Apple Cider Vinegar
- 1 ½ Tablespoons Dijon Mustard
- 1 Teaspoon Garlic Powder
- ½ Teaspoon Dill
- ½ Teaspoon Pepper
- 1 Teaspoon Salt
- 6 Cups Shredded Cabbage
- 2 Cups Shredded Carrots
- Shred the cabbage and carrots and place them in a bowl. If you are using pre-shredded cabbage have about 4-6 cups worth total.6 Cups Shredded Cabbage, 2 Cups Shredded Carrots
- Combine the remaining ingredients for the gluten-free coleslaw dressing into a separate bowl.1 Cup Mayonnaise, 3 Tablespoons Apple Cider Vinegar, 1 ½ Tablespoons Dijon Mustard, 1 Teaspoon Garlic Powder, ½ Teaspoon Pepper, 1 Teaspoon Salt, ½ Teaspoon Dill
- Pour the dressing mixture over the cabbage and toss to coat. Cover and refrigerate until ready to serve.
- Cover the gluten-free coleslaw and chill in the fridge until you are ready to serve.
- Serve alongside your favorite BBQ dishes, and enjoy!