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Easy Apple Slaw with Poppyseed Dressing

This easy apple slaw with poppyseed dressing is a quick side dish salad recipe! The healthy cabbage coleslaw includes sweet apples and a tangy dressing with apple cider vinegar. This is the best creamy salad to use with pork, tacos or on it's own.

a small white bowl of easy apple slaw with poppyseed dressing next to a big white bowl of the salad.

This Easy Apple Slaw with Poppyseed Dressing is a crunchy, sweet-and-tangy twist on classic coleslaw that pairs perfectly with pulled pork or fish tacos.

The blend of cabbage and apples creates a zesty salad that's refreshing and vibrant, making it an ideal autumn side dish or light lunch.

Simple to prepare yet full of flavor, this apple cabbage slaw recipe is a healthy and versatile option for weeknight meals or seasonal gatherings.

If you are looking for more apple recipes you might also enjoy my Gluten Free Air Fryer Apple Fritters, this Gluten Free Apple Cinnamon French Toast Casserole, my Gluten Free Apple Almond Cake, these Gluten Free Apple Spice Cookies or my classic Gluten Free Apple Crisp recipes.

You can find all of my salad recipes here: Gluten Free Salad Recipes

a white serving bowl of easy apple slaw with poppyseed dressing next to a red apple.
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Ingredients

Instructions

In a small bowl add the mayonnaise, apple cider vinegar, poppyseeds, honey, salt and pepper. Stir to combine and set aside.

In a large serving bowl add the coleslaw mix, thinly sliced green onions and julienned apple. Pour the dressing mixture over top. Stir to coat the salad.

Refrigerate for at least 30 minutes and serve cold.

Hint: This creamy coleslaw salad gets better the longer it marinates in the dressing! I like to make this salad the day before and store in an air tight container in the refrigerator.

Substitutions

  • Cabbage - instead of bags of coleslaw mix you can use finely chopped cabbage
  • Maple Syrup - you can replace the honey with maple syrup or use a mixture of both
  • Shallots - the green onions can be replaced with one finely diced shallot

Supplies

More Recipes You Might Enjoy

I get a lot of 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 40% off your first order!

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Easy Apple Slaw with Poppyseed Dressing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 10 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy apple slaw with poppyseed dressing is a quick side dish salad recipe! The healthy cabbage coleslaw includes sweet apples and a tangy dressing with apple cider vinegar. This is the best creamy salad to use with pork, tacos or on it's own.

Ingredients

Scale

Dressing:

Salad:

Instructions

In a small bowl add the mayonnaise, apple cider vinegar, poppyseeds, honey, salt and pepper. Stir to combine and set aside.

In a large serving bowl add the coleslaw mix, thinly sliced green onions and julienned apple. Pour the dressing mixture over top. Stir to coat the salad.

Refrigerate for at least 30 minutes and serve cold.

  • Prep Time: 10 minutes
  • Category: Side Dish, Salads
  • Method: Chopped
  • Cuisine: Gluten Free

Storage

Store this easy apple slaw in an air tight container for up to 5 days in the refrigerator. Be sure to stir before serving to mix the salad and dressing again.

I think this creamy salad gets better the next day after it has had time to marinate in the poppyseed dressing!

FAQ

What should I serve with apple slaw?

This easy apple slaw with poppyseed dressing is perfect with pulled pork, on tacos or as a side dish at a barbecue. It is a super versatile recipe that is quick to make.

What is apple slaw made of?

This apple slaw salad uses bags of coleslaw mix, thinly sliced green onions, julienned sweet apples and a homemade creamy poppyseed dressing. It's a quick and easy side dish for weeknight meals!

Cucumber Salad with Vinegar Dressing

This Cucumber Salad with Vinegar Dressing is one of those simple recipes that I make constantly all summer long because it takes just 10 minutes to pull together and goes with absolutely everything. Thinly sliced cucumbers and sweet onion are tossed in a simple homemade dressing made with apple cider vinegar, olive oil, minced garlic, salt, and pepper and then refrigerated for at least an hour to let the flavors develop.

The result is the most crisp, tangy, and refreshing cold side dish that gets better the longer it sits.

a white bowl of cucumber salad with vinegar dressing next to fresh cucumbers and a small wooden bowl of coarse ground black pepper.

I love this salad because it is so endlessly versatile. It pairs beautifully with grilled chicken, pulled pork, burgers, fish tacos, and really any summer main dish you can think of.

It is naturally gluten free, made with simple pantry ingredients, and stores in the refrigerator for up to 5 days which makes it one of my favorite make ahead side dishes for summer.

Cucumber salad is having such a huge moment right now and once you try this simple version you will understand why people are obsessed with it.

If you are looking for more cold salads you may also enjoy my Watermelon Cucumber and Feta Salad, this Seven Layer Salad, my Gluten Free BLT Pasta Salad or this Thai Style Cabbage Salad recipes.

You can find all of my salad recipes here: Gluten Free Salad Recipes

a white bowl of cucumber salad with vinegar dressing next to fresh cucumbers.
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Ingredients

Instructions

Thinly slice the cucumbers and sweet onion with a knife or using a mandoline slicer. Place into a serving bowl.

In a small bowl or jar mix together the olive oil, apple cider vinegar, minced garlic, salt and pepper.

Pour the dressing over the cucumber and onion. Stir to coat them.

Place in the refrigerator for at least one hour for the salad to be cold and for the cucumbers to absorb some of the oil and vinegar dressing flavor.

Substitutions

  • Red Onion - if you can't get a sweet onion this salad is also delicious using red onion
  • Mini Cucumbers - this salad is also delicious using thinly sliced mini cucumbers
  • Avocado Oil - you can substitute avocado oil for the olive oil in this recipe

Variations

  • Spicy - add a pinch of chili pepper flakes for a bit of spice
  • Creamy - add ½ cup mayonnaise to make a creamy version of this salad
  • Tomato - add cherry tomatoes cut in half for more veggies

I love all the fresh cucumbers available in the garden, grocery and farmer's market right now! This salad is a great use for fresh cucumbers and sweet onions.

Supplies

Storage

Store in a sealed container in the refrigerator for up to 5 days. Stir the salad before serving to coat with dressing.

More Recipes You Might Enjoy

I get a lot of 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 40% off your first order!

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Cucumber Salad with Vinegar Dressing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 10 minutes
  • Yield: 5 servings 1x
  • Diet: Gluten Free
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Description

This Cucumber Salad with Vinegar Dressing is a crisp, refreshing, and incredibly flavorful cold side dish made with thinly sliced cucumbers and sweet onion marinated in a simple homemade dressing of apple cider vinegar, olive oil, minced garlic, salt, and pepper. It comes together in just 10 minutes and gets even more flavorful as it sits in the refrigerator making it the perfect make ahead side dish for barbecues, picnics, potlucks, and easy weeknight dinners. Naturally gluten free and one of the most refreshing summer salads you will ever make!

Ingredients

Scale

Instructions

Thinly slice the cucumbers and sweet onion with a knife or using a mandoline slicer. Place into a serving bowl.

In a small bowl or jar mix together the olive oil, apple cider vinegar, minced garlic, salt and pepper.

Pour the dressing over the cucumber and onion. Stir to coat them.

Place in the refrigerator for at least one hour for the salad to be cold and for the cucumbers to absorb some of the oil and vinegar dressing flavor.

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Side Dish, Salads
  • Method: Chopped
  • Cuisine: American

If you made this Cucumber Salad with Vinegar Dressing I would love to hear what you thought! Please leave a star rating and a comment below. This is one of my favorite easy summer side dishes and I hope it becomes a staple in your kitchen too!

Top tip

Use a mandoline slicer if you have one to get perfectly thin and even cucumber slices that absorb the vinegar dressing beautifully and create the most consistent texture throughout the salad. If you do not have a mandoline a sharp knife works great too. Just try to slice as thinly and evenly as possible. The thinner the slices the more dressing they will absorb and the more flavorful your salad will be after chilling.

Frequently Asked Questions

How much vinegar do you put in a cucumber salad?

I use a combination of 2 tablespoons oil and 1 tablespoon vinegar then add the seasoning for even more flavor.

What vinegar goes with cucumbers?

I love to use apple cider vinegar with cucumbers. It has a more warm, mild flavor than white vinegar. I also really love rice vinegar with cucumbers.

How long do cucumbers in vinegar last in the refrigerator?

You can store this cucumber salad with vinegar dressing in an air tight container in the refrigerator for up to 5 days. Be sure to stir the salad before serving.

Can I make this cucumber salad ahead of time?

Yes and I actually recommend it! This cucumber salad gets more flavorful the longer it sits in the refrigerator as the cucumbers absorb the tangy apple cider vinegar dressing. Make it at least an hour before serving and ideally a few hours ahead or even the night before for the best flavor. Give it a good stir before serving as the dressing will settle to the bottom as it sits.

Gluten Free Peanut Butter Banana Muffins

This easy recipe for gluten free peanut butter banana muffins are a great breakfast or snack on the go option. These gluten free banana muffins use creamy peanut butter and have chocolate chips in them. They are full of flavor and are delicious with a cup of coffee.

a metal muffin tin of gluten free peanut butter banana muffins next to a small wooden bowl of chocolate chips.

I love gluten free muffins for a quick breakfast or snack to pack in lunches. It's a bonus that they are so easy to make! I like to use parchment baking liners to make clean up simple.

If you are looking for more gluten free muffin recipes you might also enjoy my Gluten Free Banana Oat Muffins, Gluten Free Blackberry Oat Muffins, Gluten Free Cranberry Orange Muffins or these Gluten Free Apple Carrot Muffins recipes.

a metal muffin tin of gluten free peanut butter banana muffins with chocolate chips in them.
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Ingredients

Instructions

Preheat oven to 350 degrees.

Add bananas, brown sugar, peanut butter, melted butter, egg and milk to the bowl of your stand mixer. Beat until bananas are broken into little pieces. If the bananas aren't overripe you will need to mash them before adding them.

Add the gluten free flour, baking powder, flaxseed meal, salt and cinnamon to the wet ingredients. Blend until just combined. Add the chocolate chips and blend just until they are mixed into the batter.

Using a tablespoon place two heaping tablespoons in each cup of your muffin pan. I like to line my muffin tins for easy clean up.

Bake at 350 degrees for 20-22 minutes.

Supplies

Substitutions

  • Raisins - you can replace the chocolate chips with raisins
  • Crunchy Peanut Butter - for some added crunch you can use crunchy peanut butter instead of smooth

Storage

Store the baked muffins in an air tight container for up to 5 days. If it's warm out I like to store mine in the refrigerator.

You can also freeze these muffins in a freezer safe container for up to a month.

Top tip

If your bananas are really ripe you will want to mash them before adding them to the mixing bowl. Super ripe bananas can be added right to the mixing bowl with the wet ingredients.

More Recipes You Might Enjoy

I get a lot of 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!

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Gluten Free Peanut Butter Banana Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Diet: Gluten Free
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Description

This easy recipe for gluten free peanut butter banana muffins are a great breakfast or snack on the go option. These gluten free banana muffins use creamy peanut butter and have chocolate chips in them. They are full of flavor and are delicious with a cup of coffee.

Ingredients

Scale

2 cups Gluten Free Flour
2 teaspoon Baking Powder
2 tablespoon Flaxseed Meal
1 teaspoon Sea Salt
½ teaspoon Ground Cinnamon
2 medium Bananas, very ripe
½ cup Brown Sugar
½ cup Creamy Peanut Butter
½ cup Unsalted Butter, melted
1 large Egg
¼ cup Milk
1 cup Semi-Sweet Chocolate Chips

Instructions

Preheat oven to 350 degrees.

Add bananas, brown sugar, peanut butter, melted butter, egg and milk to the bowl of your stand mixer. Beat until bananas are broken into little pieces. If the bananas aren't overripe you will need to mash them before adding them.

Add the gluten free flour, baking powder, flaxseed meal, salt and cinnamon to the wet ingredients. Blend until just combined. Add the chocolate chips and blend just until they are mixed into the batter.

Using a tablespoon place two heaping tablespoons in each cup of your muffin pan. I like to line my muffin tins for easy clean up.

Bake at 350 degrees for 20-22 minutes.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Snacks
  • Method: Baking
  • Cuisine: Gluten Free

Frequently Asked Questions

Can you freeze these muffins?

Yes! I love to freeze these gluten free peanut butter banana muffins in a freezer safe container for up to a month. It makes it really easy to have a quick snack or breakfast ready to eat.

How do you make gluten free muffins rise?

Baking powder is key for making gluten free muffins rise. I like to use 1 teaspoon of baking powder for every cup of gluten free flour. This will help the muffins to be fluffy and light. It will also keep them from being too dense.

How do I store gluten free muffins?

They are best stored in an air tight container after they have cooled fully. They can be left out on the counter for 2 days, but after that I move them to refrigerator so they don't spoil. They can be stored in the refrigerator for up to 5 days.

Watermelon Cucumber and Feta Salad

This healthy recipe for watermelon cucumber and feta salad is a summer favorite! It's a refreshing salad with a zesty dressing that uses feta cheese. I love to make this side dish the day before so it's cold and ready to serve.

a light blue bowl of watermelon cucumber and feta salad with a wooden serving spoon.

One of my favorite parts of summer is fresh watermelon! This recipe combines the watermelon, the delicious cucumbers that are in season and has a zesty dressing that makes it a sweet and savory side dish option.

If you are looking for watermelon recipes you might also enjoy my Watermelon Lemonade or this Easy Frozen Watermelon Margarita Mocktail recipes.

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a small white bowl of watermelon cucumber feta salad next to a small wooden bowl of salt.

Ingredients

Instructions

In a large serving bowl combine the cubed watermelon, chopped cucumber, feta cheese and finely diced shallot.

In a small bowl or pint jar add the apple cider vinegar, lemon juice, lemon zest, olive oil, thyme, salt and pepper. Stir to combine.

Pour the dressing over the watermelon mixture. Stir to combine.

Refrigerate for 1 hour and serve cold.

Hint: I like to make this salad the day before so it's really cold and ready to serve with our meal. Store it in an air tight container in the refrigerator overnight or up to 5 days.

Substitutions

  • Honey Dew Melon - you can also make this salad with honey dew melon or a mixture with the watermelon
  • Lime Juice - you can substitute lime juice for the lemon juice in this recipe
  • Lime Zest - you can substitute lime zest for the lemon zest in this recipe
  • Avocado Oil - you can replace the olive oil with avocado oil or a mixture of that's what you have
  • Queso Fresco Cheese - you can crumble queso fresco into the salad rather than using feta cheese

Variations

  • Spicy - add a pinch of cayenne pepper to give this salad a little kick
  • Deluxe - add a mixture watermelon, honey dew and golden melon

Supplies

Storage

Store in an air tight container in the refrigerator for up to 5 days.

Top tip

The salad will get more juice from the watermelon and cucumber in the mixture as you store it. Use a slotted spoon to serve rather than pouring the juice out so the salad doesn't lose any flavor.

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Watermelon Cucumber and Feta Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 15 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
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Description

This healthy recipe for watermelon cucumber and feta salad is a summer favorite! It's a refreshing salad with a zesty dressing that uses feta cheese. I love to make this side dish the day before so it's cold and ready to serve.

Ingredients

Scale

1 small Seedless Watermelon, rind removed and cubed (about 6 cups)
2 English Cucumbers, peeled and chopped
2 cups crumbled Feta Cheese
1 small Shallot, finely diced
¼ cup Apple Cider Vinegar
2 tablespoon Lemon Juice
1 tablespoon Lemon Zest
⅓ cup Olive Oil
½ teaspoon Dried Thyme
½ teaspoon Sea Salt
¼ teaspoon Coarse Ground Black Pepper

Instructions

In a large serving bowl combine the cubed watermelon, chopped cucumber, feta cheese and finely diced shallot.

In a small bowl or pint jar add the apple cider vinegar, lemon juice, lemon zest, olive oil, thyme, salt and pepper. Stir to combine.

Pour the dressing over the watermelon mixture. Stir to combine.

Refrigerate for 1 hour and serve cold.

  • Prep Time: 15 minutes
  • Category: Side Dish, Salads
  • Method: Mixing
  • Cuisine: Gluten Free

FAQ

What goes with watermelon feta salad?

This recipe for watermelon cucumber and feta salad is a great side dish with steak, burgers or chicken. It is a really versatile summer side dish!

How long will watermelon salad last in the fridge?

Store this salad in the refrigerator for up to 5 days.

How do I choose a ripe watermelon?

You want a watermelon that has deep colored stripes and a dull rind. A yellow spot is ideal for getting a sweet flavor to your watermelon. It's best if it has a hollow sound when you knock on the rind with your hand.

Do watermelon continue to ripen after picked?

No, watermelon are not like cantaloupe that will continue to ripen on your counter. With a watermelon you want to get a sweet and ripe melon at the store. You can not count on it ripen up some at home.

Gluten Free No Bake S'mores Pie

This easy recipe for gluten free no bake s'mores pie uses a gluten free graham cracker crust. It's a quick dessert to make with chocolate pudding and marshmallow fluff for a topping. I added some milk chocolate shavings on top of this delicious cold pie.

a silver pie plate of gluten free no bake s'mores pie next to a silver serving spatula.

I love s'mores during the summer! But, I do not love being outside around a campfire to make them. So, instead I like to make this simple gluten free no bake s'mores pie.

If you are looking for more cold dessert options you might also enjoy my Gluten Free No Bake Key Lime Pie, this Gluten Free No Bake Lemon Icebox Pie, my Gluten Free Strawberry Icebox Bars, or these Homemade Strawberry Banana Popsicles recipes.

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a white plate with a slice of gluten free no bake s'mores pie next to a couple of pieces of Hershey's milk chocolate bar.

Ingredients

Instructions

If using instant chocolate pudding you will whisk the pudding packets with milk until combined. Refrigerate for 15-20 minutes until the pudding starts to set up. Pour into the gluten free graham cracker crust. Refrigerate 30 minutes to set the pudding completely.

If using stovetop chocolate pudding follow the instructions for making the pudding. Then, pour the thickened pudding directly into the gluten free graham cracker pie crust. Let the pudding cool slightly and the put in the refrigerator to finish cooling.

In your stand mixer with the whisk attachment beat the marshmallow creme and whipping cream on medium high speed until medium stiff peaks forms, about 5-6 minutes. Spoon topping over chocolate pudding and top with chocolate shavings.

Refrigerate until ready to serve.

Hint: I like to make this pie the day before so the chocolate pudding and the marshmallow topping are completely set when I serve this dessert.

Supplies

Storage

Store covered in the refrigerator for up to 5 days. I think this pie is best on day two when the pudding and marshmallow topping have had time to cool completely and set up.

Top tip

Marshmallow creme is not the same as melting marshmallows and using those. The creme does not need to be heated to be melted. If you try to use heated melted marshmallows they will not set up with the heavy whipping cream to make the topping.

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Gluten Free No Bake S'mores Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
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Description

This easy recipe for gluten free no bake s'mores pie uses a gluten free graham cracker crust. It's a quick dessert to make with chocolate pudding and marshmallow fluff for a topping. I added some milk chocolate shavings on top of this delicious cold pie.

Ingredients

Scale

Instructions

If using instant chocolate pudding you will whisk the pudding packets with milk until combined. Refrigerate for 15-20 minutes until the pudding starts to set up. Pour into the gluten free graham cracker crust. Refrigerate 30 minutes to set the pudding completely.

If using stovetop chocolate pudding follow the instructions for making the pudding. Then, pour the thickened pudding directly into the gluten free graham cracker pie crust. Let the pudding cool slightly and the put in the refrigerator to finish cooling.

In your stand mixer with the whisk attachment beat the marshmallow creme and whipping cream on medium high speed until medium stiff peaks forms, about 5-6 minutes. Spoon topping over chocolate pudding and top with chocolate shavings.

Refrigerate until ready to serve.

  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Pie, Dessert
  • Method: Mixing
  • Cuisine: Gluten Free

FAQ

What does s'mores stand for?

The word s'mores stands for 'some more'. For example, give me some more of that delicious pie. The first s'mores showed up in the 1920's as graham cracker sandwiches. They were a quick and easy treat to serve around a camp fire.

Are s'mores gluten free?

The classic s'mores made with regular graham crackers are not gluten free, but there are a few options for gluten free graham crackers to purchase now. For this pie I used a gluten free graham cracker crust.

Are marshmallows gluten free?

Not all marshmallows are gluten free! Be sure to read the label and look to see if the packaging says gluten free. The marshmallow creme fluff I used for this recipe is labeled gluten free.

I get a lot of 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!