This easy recipe for gluten free coleslaw has a creamy, homemade dressing. This healthy salad is keto and low carb friendly. I walk you through how to make the best gluten free coleslaw.
I make this salad multiple times during the summer. It's so simple to make and is even better the second night after the cabbage has marinated in the sauce.
I like to use the prepackaged coleslaw mix. I usually buy the package with carrots in it, but if you are Keto or low carb you can get the bags without carrots. You could also finely chop up heads of cabbage on your own.
As we start to get cabbage from the garden I will chop up my own cabbage and run carrots through the food processor or mandolin slicer for this salad.
If you are looking for more cabbage recipes try my Thai Style Cabbage Salad, my Southwestern Style Coleslaw, my Easy Apple Slaw with Poppyseed Dressing, or my Pineapple Coleslaw.
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Ingredients
Coleslaw Mix
Mayonnaise
Apple Cider Vinegar
Dijon Mustard
Celery Seeds
Sea Salt
Coarse Ground Black Pepper
Instructions
In a large bowl pour the bags of coleslaw mix.
In a small bowl or jar add the mayonnaise, apple cider vinegar, mustard, celery seeds, salt and pepper. Using the drink attachment for your hand mixer, an emersion blender or whisking by hand mix the ingredients together thoroughly.
Pour the dressing over the coleslaw mix and stir until it is all coated.
Store in your refrigerator for at least 2 hours before serving.
Supplies
Frequently Asked Questions
This largely depends upon what type of vinegar you use. Malt vinegars are made from barley and would contain gluten. In this recipe I use apple cider vinegar which is usually safe.
As always make sure you read the label to make sure nothing that contains gluten has been added to the apple cider vinegar. I like the tanginess the apple cider vinegar adds to the salad.
Yes. Coleslaw makes a fantastic side dish while on a Keto or a low carb diet.
Coleslaw is generally fine for 2-4 days in the refrigerator. I actually like coleslaw the best on the second day after the cabbage has marinated in the sauce.
Be sure not to leave your coleslaw out in the sun or warm temperatures so the dressing doesn't spoil. The gluten free coleslaw needs to go back in the refrigerator after you've served it.
More Recipes You Might Enjoy
Cucumber Salad with Vinegar Dressing
Seven Layer Salad
Easy Pea Salad
Black Beans and Corn Salad
The Best Old Fashioned Chicken Salad
I get my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!
PrintGluten Free Coleslaw
- Total Time: 10 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This easy recipe for gluten free coleslaw has a creamy, homemade dressing. This healthy salad is keto and low carb friendly. I walk you through how to make the best gluten free coleslaw.
Ingredients
2 - 14 ounce bags Coleslaw Mix
¾ cup Mayonnaise
⅓ cup Apple Cider Vinegar
2 tsp. Dijon Mustard
1 tsp. Celery Seeds
1 tsp. Sea Salt
1 tsp. Coarse Ground Black Pepper
Instructions
In a large bowl pour the bags of coleslaw mix.
In a small bowl or jar add the mayonnaise, apple cider vinegar, mustard, celery seeds, salt and pepper. Using the drink attachment for your hand mixer, an emersion blender or whisking by hand mix the ingredients together thoroughly.
Pour the dressing over the coleslaw mix and stir until it is all coated.
Store in your refrigerator for at least 2 hours before serving.
Notes
I like this salad best on day two after the cabbage and dressing have mixed thoroughly.
- Prep Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Gluten Free
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