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    Southwestern Style Coleslaw

    Apr 7, 2024 · 2 Comments

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    Jump to Recipe

    This easy southwestern style coleslaw recipe has a vinegar dressing and is keto, vegan and gluten free. This slaw recipe is made without mayo and is the perfect side dish. I use bags of coleslaw mix to make this recipe quickly for weeknight meals.

    a white bowl of southwestern style coleslaw next to two white plates of slaw salad.

    If you are looking for more cabbage recipes try my Thai Style Cabbage Salad, my Easy Apple Slaw with Poppyseed Dressing, my Pineapple Coleslaw or my Gluten Free Coleslaw.

    You can find more salads here: Gluten Free Salad Recipes

    two white salad plates of southwestern style coleslaw next to a big white bowl of the slaw salad.
    Jump to:
    • Ingredients
    • Instructions
    • Supplies
    • Frequently Asked Questions
    • More Recipes You Might Enjoy
    • Southwestern Style Coleslaw

    Ingredients

    • Coleslaw Mix
    • Red Bell Peppers
    • Green Onions
    • Cilantro
    • Sliced Almonds
    • Sunflower Seeds
    • Peanut Butter or Almond Butter
    • Water
    • Coconut Aminos
    • Avocado Oil
    • Sesame Oil
    • Apple Cider Vinegar
    • Cholula Hot Sauce

    Instructions

    In a large mixing bowl pour the coleslaw mix, add the chopped red bell peppers, green onions, cilantro, sliced almonds and sunflower seeds. Set aside.

    In the bowl of your food processor add the peanut or almond butter, water, coconut aminos, avocado oil, sesame oil, apple cider vinegar and hot sauce. Pulse until the ingredients are all blended together into a sauce.

    Pour the sauce over the salad mix and stir together.

    Serve immediately or place in the refrigerator covered to serve later.

    Store in a sealed container in the refrigerator for up to 4 days.

    Supplies

    Frequently Asked Questions

    Does coleslaw have gluten in it?

    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.

    How long does gluten free coleslaw keep?

    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

    Thai Style Cabbage Salad
    Seven Layer Salad
    Gluten Free Coleslaw
    Easy Pea Salad
    Gluten Free Sautéed Brussels Sprouts with Sausage

    I get some 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!

    Print
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    Southwestern Style Coleslaw


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

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

    This easy southwestern style coleslaw recipe has a vinegar dressing and is keto, vegan and gluten free. This slaw recipe is made without mayo and is the perfect side dish. I use bags of coleslaw mix to make this recipe quickly for weeknight meals.


    Ingredients

    Scale

    2 packages Coleslaw Mix
    2 Red Bell Peppers, seeds removed and chopped
    1 bundle Green Onions, chopped
    1 bundle Cilantro, just the leaves chopped
    ½ cup Sliced Almonds
    ¼ cup Sunflower Seeds

    Dressing:
    ⅓ cup Peanut Butter or Almond Butter
    ⅓ cup Water
    4 Tbsp. Coconut Aminos
    3 Tbsp. Avocado Oil
    2 Tbsp. Sesame Oil
    2 Tbsp. Apple Cider Vinegar
    2 tsp. Cholula Hot Sauce


    Instructions

    In a large mixing bowl pour the coleslaw mix, add the chopped red bell peppers, green onions, cilantro, sliced almonds and sunflower seeds. Set aside.

    In the bowl of your food processor add the peanut or almond butter, water, coconut aminos, avocado oil, sesame oil, apple cider vinegar and hot sauce. Pulse until the ingredients are all blended together into a sauce.

    Pour the sauce over the salad mix and stir together.

    Serve immediately or place in the refrigerator covered to serve later.

    Store in a sealed container in the refrigerator for up to 4 days.

    • Prep Time: 15 minutes
    • Category: Salads
    • Method: Mixed
    • Cuisine: Gluten Free

    Did you make this recipe?

    Tag @smallfarmbiglife on Instagram and hashtag it #smallfarmbiglife

    More Gluten Free Recipes

    • 75+ Easy Gluten Free Summer Recipes
    • The Best Gluten Free Summer Salads
    • 15 Gluten Free Mother's Day Brunch Recipes
    • Gluten Free Mother's Day Recipe Ideas

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    Comments

    1. Vince Fukes says

      April 06, 2022 at 11:46 pm

      I love coleslaw and often experiment with different dressings or extra ingredients beyond the basic white cabbage. The sunflower seeds would be great for crunch in this. I would love to try this spicy peanut too.

      Reply
      • smallfarmbiglife says

        April 07, 2022 at 3:24 pm

        Hi Vince! I love coleslaw also. The sunflowers do add a lovely crunch. This recipe is really good, but the Thai style cabbage salad with the spicy peanut dressing might be my favorite. They are both staples in our house all spring and summer. Enjoy! ~Elaine

        Reply

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