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.
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
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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
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.
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
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Southwestern Style Coleslaw
- Total Time: 15 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
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
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
Vince Fukes says
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.
smallfarmbiglife says
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