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!