Gluten-Free Coleslaw (Dairy-Free)

With crunchy cabbage and carrots tossed in a flavorful and creamy dressing, this gluten-free coleslaw is a perfect side dish for potlucks and summer barbecues. Make a big batch and enjoy today! Totally dairy-free too.

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What is Coleslaw?

Fun Fact: If you didn’t know, the word “coleslaw” was actually derived from the Dutch term “koolsla” which literally means cabbage salad.

This popular side dish, also sometimes referred to as “slaw“, is primarily made of raw cabbage and a dressing that’s either mayonnaise-based or some kind of vinaigrette.

These days, coleslaw has become such a commonplace and versatile side dish that is enjoyed on many occasions in the US, particularly at picnics or summer barbecues.

Served chilled and cool, coleslaw is a refreshing side dish for hot afternoons and evenings, but most importantly, it’s such a breeze to make and comes together very quickly!

Why This Recipe Works:

• Simple Ingredients: The ingredients required for making this gluten-free coleslaw recipe are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Hands on time is 15 minutes (and even less if you’re using a storebought coleslaw mix with pre-shredded cabbage and pre-shredded carrots!). Preparing this homemade coleslaw is just a matter of mixing the ingredients for the coleslaw dressing, and then tossing it with the sliced cabbage and shredded carrots. A piece of cake indeed!
• Totally Gluten-Free & Dairy-Free: The best part is that this healthy coleslaw recipe is 100% gluten-free and dairy-free too, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for make this gluten-free dairy-free coleslaw recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Cabbage: I like using a mix of white cabbage and red cabbage (also known as purple cabbage). However, you may also use green cabbage if you wish. For best results, make sure to slice the cabbage as finely as possible.
• Carrots: You can shred the carrots on the medium hole of your box grater (make sure it’s approximately the same fineness as the sliced cabbage).
• Mayonnaise: I used regular mayonnaise, but if you want to make a vegan coleslaw or simply keep this recipe egg-free, go ahead and use vegan mayonnaise instead. If you don’t like mayonnaise and are not lactose-intolerant, you may substitute it with regular milk cream instead.
• Mustard: I used yellow mustard, but feel free to use any type of mustard you have on hand (such as Dijon mustard, honey mustard, etc).
• Apple Cider Vinegar: A bit of apple cider vinegar adds a nice tangy flavor. Alternatively, you may use white wine vinegar, lemon juice, or lime juice too.
• Sugar: A little adds sweetness to balance out the tanginess of the apple cider vinegar.
• Condiments: I’ve used a mix of salt, ground black pepper, and ground celery seeds to add flavor, but if you don’t like the flavor of ground celery seeds, feel free to leave it out instead.

How to Make Gluten-Free Coleslaw (Step by Step):

1. Slice and Shred

Start by slicing the white cabbage and red cabbage as thinly as you possibly can. You can use either a mandoline slicer or a sharp knife.

(TIP: Alternatively, you can use store-bought sliced cabbage and shredded carrots for more convenience!).

2. Combine Veggies

Place the shredded white cabbage, red baggage and grated cabbage in a large salad bowl. Toss to evenly distribute the different vegetables.

3. Prepare Mayo-Based Dressing

Mix all the ingredients for the coleslaw dressing in a separate medium bowl until it is homogeneous.

4. Pour Dressing Over Veggies

Pour the coleslaw dressing over the shredded vegetables in the large bowl. Mix all coleslaw ingredients thoroughly.

5. Chill Before Serving

Cover the bowl with a lid or plastic wrap and refrigerate for at least 30 minutes. Stir again before serving at your summer bbq!

Dish by Dish Tips/Tricks:

• Use Coleslaw Mix for Convenience: If you’re not keen on shredding the veggies yourself, go ahead and use pre-shredded carrots and cabbage instead.
• Storing: To store, place the coleslaw in an airtight container or wrap in plastic wrap and store in the refrigerator for up to 3 days.

Gluten-Free Summer Side Dishes You’ll Enjoy:

• Easy Potato Salad (Gluten-Free, Dairy-Free)
• Chicken Salad (Gluten-Free, Dairy-Free)
• Avocado Deviled Eggs (Gluten-Free, Dairy-Free)
• Patriotic Fruit Salad (Gluten-Free, Vegan)
• Watermelon Goat Cheese Salad (Gluten-Free, Dairy-Free)

Other Summer Recipes to Eat:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Gluten-Free Coleslaw (Dairy-Free)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Felicia Lim
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

With crunchy cabbage and carrots tossed in a flavorful and creamy dressing, this gluten-free coleslaw is a perfect side dish for potlucks and summer barbecues. Make a big batch and enjoy today! Totally dairy-free too.

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Ingredients

Units USM Scale 1x2x3x

• 3 cups white cabbage, finely sliced or shredded
• 1 1/2 cups red cabbage, shredded
• 1 cup finely grated carrots
• 6 tablespoons mayonnaise
• 2 teaspoon mustard
• 1 tablespoon apple cider vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/3 teaspoon ground black pepper
• 1 teaspoon ground celery seeds

Cook Mode Prevent your screen from going dark

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Instructions

1. Slice and Shred: Start by slicing the white cabbage and red cabbage as thinly as you possibly can. You can use either a mandoline slicer or a sharp knife.
2. Combine Veggies: Place the shredded white cabbage, red baggage and grated cabbage in a large salad bowl. Toss to evenly distribute the different veggetables.
3. Prepare Salad Dressing: Mix all the ingredients for the coleslaw dressing in a separate medium bowl until it is homogeneous.
4. Pour Dressing Over Veggies: Pour the coleslaw dressing over the shredded vegetables in the large bowl. Mix all coleslaw ingredients thoroughly.
5. Chill Before Serving: Cover the bowl with a lid or plastic wrap and refrigerate for at least 30 minutes. Stir again before serving.

Notes

Cabbage: I like using a mix of white cabbage and red cabbage (with more white cabbage than red). However, you may also use green cabbage if you wish. For best results, make sure to slice the cabbage as finely as possible.

Carrots: You can shred the carrots on the medium hole of your box grater (make sure it’s approximately the same fineness as the sliced cabbage).

Mayonnaise: I used regular mayonnaise, but if you want to keep this recipe vegan and egg-free, feel free to use vegan mayonnaise instead. If you don’t like mayonnaise and are not lactose-intolerant, you may substitute it with regular milk cream instead.

Mustard: I used yellow mustard, but feel free to use any type of mustard you have on hand (such as Dijon mustard, honey mustard, etc).

Apple Cider Vinegar: A bit of apple cider vinegar adds a nice tangy flavor. Alternatively, you may use white vinegar or lemon juice too.

Sugar: A little adds sweetness to balance out the tanginess of the apple cider vinegar.

Condiments: I’ve used a mix of salt, ground black pepper, and ground celery seeds to add flavor, but if you don’t like the flavor of ground celery seeds, feel free to leave it out instead.

Storing: To store, place the coleslaw in an airtight container or wrap in plastic wrap and store in the refrigerator for up to 3 days.

• Prep Time: 15 mins
• Chilling Time: 30 mins
• Category: Side Dish
• Cuisine: Western