Southern Gluten-free Coleslaw
This gluten-free coleslaw recipe brings crunchy, creamy, sweet, and tangy all togethe into one classic side dish!
Ingredients
- 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
Instructions
- 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!
Notes
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.
Nutrition
Calories: 147kcalCarbohydrates: 5gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 8mgSodium: 356mgPotassium: 141mgFiber: 2gSugar: 2gVitamin A: 3613IUVitamin C: 14mgCalcium: 25mgIron: 0.3mg
Tried this recipe?Let us know how it was!