Best Gluten Free Coleslaw

Here is my favorite gluten-free coleslaw recipe, with crisp green and purple cabbage, crunchy carrots, fresh chives, and a creamy homemade dressing made with mayo, apple cider vinegar, and a touch of Dijon mustard.

This coleslaw is the side dish I bring to every summer BBQ and potluck. It’s naturally gluten-free, so everyone can enjoy it, and it stays crisp and fresh for hours. Plus, it takes just 10 minutes to throw together!

What Kind of Cabbage Should I Use?

You can use either green or purple cabbage for this coleslaw, or mix them together like this recipe does for a more colorful presentation. Green cabbage tends to be a bit milder and sweeter, while purple cabbage has a slightly peppier flavor and holds up well without getting soggy. When you’re at the store, look for heads that feel heavy for their size and have crisp, tightly packed leaves without any brown spots or wilting. If you’re short on time, pre-shredded coleslaw mix from the produce section works just fine, though freshly shredded cabbage will give you the crunchiest results.

Options for Substitutions

This coleslaw is easy to customize based on what you have in your kitchen:

• Purple cabbage: If you don’t have purple cabbage, just use all green cabbage instead. You’ll end up with about 6-7 cups total of shredded green cabbage for the recipe.
• Mayonnaise: You can use Greek yogurt or sour cream for a tangier, lighter version. Keep in mind the flavor will be a bit different – more tart and less creamy. You can also do half mayo and half yogurt as a middle ground.
• Cider vinegar: White vinegar or white wine vinegar work just fine here. Rice vinegar is another option if you want something a little milder.
• Sugar: Honey or maple syrup can replace the sugar – start with about 1 teaspoon and adjust to your taste. If using liquid sweeteners, you might want to reduce the vinegar slightly.
• Celery seeds: Don’t have celery seeds? Try celery salt instead, but reduce or skip the kosher salt in the recipe. You could also use a tiny pinch of caraway seeds for a different but tasty twist.

Watch Out for These Mistakes While Cooking

The biggest mistake when making coleslaw is adding the dressing too early, which can make your cabbage watery and limp – wait until about an hour before serving to toss everything together, or keep the dressing separate until the last minute if you’re making it ahead.

Cutting your cabbage too thick is another common error that leads to tough, hard-to-eat slaw, so aim for thin, uniform shreds that are easy to fork and coat well with dressing.

Don’t skip tasting and adjusting the seasoning after the slaw has chilled, since the flavors mellow out in the fridge and you’ll likely need to add a pinch more salt, a splash of vinegar, or a bit of sugar to bring everything back to life before serving.

What to Serve With Coleslaw?

Coleslaw is the perfect side dish for any backyard barbecue or cookout, and it pairs really well with grilled meats like pulled pork, ribs, or chicken. I love serving it alongside burgers and hot dogs at summer gatherings because the cool, crunchy slaw balances out the richness of the grilled food. It’s also great with fried fish or shrimp for a classic fish fry combo, or tucked into tacos for extra crunch and freshness. If you’re making sandwiches, pile some coleslaw right on top of your pulled pork or even a turkey sandwich for added texture and flavor.

Storage Instructions

Refrigerate: Coleslaw actually gets better after sitting for a bit! Store it in an airtight container in the fridge for up to 3 days. The flavors really meld together nicely after a few hours, though it will release some liquid as it sits, which is totally normal.

Make Ahead: You can prep the cabbage and carrots up to a day in advance and keep them in a separate container from the dressing. Mix everything together a few hours before serving for the best texture. If you dress it too far ahead, the cabbage can get a bit watery and lose its crunch.

Serve: Give your coleslaw a good stir before serving, especially if it’s been sitting for a while. You might need to drain off a little excess liquid that’s collected at the bottom. A quick toss will redistribute the dressing and make it look fresh again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 500-600
• Protein: 4-6 g
• Fat: 40-48 g
• Carbohydrates: 32-38 g

Ingredients

For the vegetable base:

• 5 cups green cabbage (shredded into 1/8-inch thin strips)
• 2 cups purple cabbage
• 1 cup carrots (grated into matchstick-sized pieces)
• 1/4 cup fresh chives (finely chopped)

For the dressing:

• 1/2 cup mayonnaise (I prefer Hellmann’s for the creamiest texture)
• 2 tbsp apple cider vinegar
• 1 1/2 tsp sugar
• 1 tsp Dijon mustard
• 1/2 tsp celery seeds
• 1 tsp fresh lemon juice
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

Step 1: Prepare and Combine the Vegetables

• 5 cups green cabbage
• 2 cups purple cabbage
• 1 cup carrots
• 1/4 cup fresh chives

Shred the green cabbage into thin 1/8-inch strips and cut the purple cabbage into similarly thin strips.

Grate the carrots into matchstick-sized pieces, then finely chop the fresh chives.

Combine all prepared vegetables in a large bowl, tossing gently to distribute the colors evenly.

I find that mixing the vegetables right after prepping them helps distribute their natural moisture evenly, which will help the dressing coat everything uniformly.

Step 2: Build the Creamy Dressing

• 1/2 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp fresh lemon juice
• 1 1/2 tsp sugar
• 1/2 tsp celery seeds
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

In a separate medium bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, and fresh lemon juice until smooth and well combined.

Add the sugar, celery seeds, salt, and freshly ground black pepper, whisking until the sugar dissolves and all seasonings are evenly distributed throughout the dressing.

The mustard and vinegar will help balance the richness of the mayo and brighten the overall flavor.

Step 3: Combine and Chill

• vegetable mixture from Step 1
• dressing from Step 2

Pour the dressing from Step 2 over the vegetables from Step 1 and toss well, using a spatula or wooden spoon to coat every strand of cabbage and carrot evenly.

Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour before serving—this chilling time allows the vegetables to soften slightly and the flavors to meld together beautifully.

I like to give it a gentle stir about halfway through chilling to ensure the dressing continues to coat everything evenly.

Step 4: Taste and Adjust Seasoning

Just before serving, give the coleslaw a taste and adjust the seasoning as needed—add more salt, pepper, vinegar, or a squeeze of fresh lemon juice depending on your preference.

Some cabbage varieties are sweeter than others, so this final check ensures the coleslaw tastes exactly how you want it.

Best Gluten Free Coleslaw

Delicious Best Gluten Free Coleslaw recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 12 minutes mins

Servings: 10 servings

Calories: 550

Ingredients Method

Ingredients

  

For the vegetable base

• 5 cups green cabbage (shredded into 1/8-inch thin strips)
• 2 cups purple cabbage
• 1 cup carrots (grated into matchstick-sized pieces)
• 1/4 cup fresh chives (finely chopped)

For the dressing

• 1/2 cup mayonnaise (I prefer Hellmann's for the creamiest texture)
• 2 tbsp apple cider vinegar
• 1 1/2 tsp sugar
• 1 tsp Dijon mustard
• 1/2 tsp celery seeds
• 1 tsp fresh lemon juice
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

Method

 

1. Shred the green cabbage into thin 1/8-inch strips and cut the purple cabbage into similarly thin strips. Grate the carrots into matchstick-sized pieces, then finely chop the fresh chives. Combine all prepared vegetables in a large bowl, tossing gently to distribute the colors evenly. I find that mixing the vegetables right after prepping them helps distribute their natural moisture evenly, which will help the dressing coat everything uniformly.
2. In a separate medium bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, and fresh lemon juice until smooth and well combined. Add the sugar, celery seeds, salt, and freshly ground black pepper, whisking until the sugar dissolves and all seasonings are evenly distributed throughout the dressing. The mustard and vinegar will help balance the richness of the mayo and brighten the overall flavor.
3. Pour the dressing from Step 2 over the vegetables from Step 1 and toss well, using a spatula or wooden spoon to coat every strand of cabbage and carrot evenly. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour before serving—this chilling time allows the vegetables to soften slightly and the flavors to meld together beautifully. I like to give it a gentle stir about halfway through chilling to ensure the dressing continues to coat everything evenly.
4. Just before serving, give the coleslaw a taste and adjust the seasoning as needed—add more salt, pepper, vinegar, or a squeeze of fresh lemon juice depending on your preference. Some cabbage varieties are sweeter than others, so this final check ensures the coleslaw tastes exactly how you want it.