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Gluten-free coleslaw in a white serving bowl.

Southern Gluten-free Coleslaw

Sara Vaughn
This gluten-free coleslaw recipe brings crunchy, creamy, sweet, and tangy all togethe into one classic side dish!
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Salad, Side Dish
Cuisine American, bbq
Servings 12
Calories 134 kcal


  • 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!


Making Ahead:
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 like I do, just prepare your cabbage and carrots and the dressing and store them in the fridge separately. Then toss the two together a little while before you plan to serve it, and you will have fresh, crisp coleslaw to enjoy.
Keyword dairy free coleslaw, gluten free coleslaw, gluten free coleslaw dressing