This creamy Gluten Free Coleslaw is quick, simple, and delicious—perfect for summer gatherings. Made from everyday ingredients, it takes about 10–15 minutes to prepare. After my celiac diagnosis, I focused on reliable gluten free recipes, and this tangy slaw quickly became a favorite. It pairs well with grilled dishes and makes a fresh, light side for BBQs and weeknight meals.
Summer barbecues are my favorite, and hosting makes it easier to ensure there are safe, tasty options for everyone. This coleslaw is a reliable side for cookouts and plays nicely alongside many summer recipes. It’s creamy, tangy, and adaptable—naturally gluten free and easy to make ahead.
Why I Love This Recipe
- No one will even know it’s gluten free.
- Naturally soy free, gluten free, paleo and Whole30 friendly; can be made vegan. It’s also low carb.
- Pairs well with most summer mains and other side dishes.
- Can be prepared ahead of time for gatherings—flavors deepen when chilled overnight.
Ingredients
- Shredded cabbage coleslaw mix – Pre-shredded bags save time; a mix of red and green cabbage gives color and texture. If using whole cabbage, shred with a knife or food processor.
- Avocado mayonnaise – Creamy and made with avocado oil, it’s a better option than mayo made with inflammatory oils.
- Apple cider vinegar – Provides the bright, tangy flavor this slaw needs. Use apple cider vinegar for best results.
- Dijon mustard – Adds creaminess and depth when combined with the mayo.
- Dill – Dried or fresh dill works; dried herbs are more concentrated so use accordingly.
See the recipe card below for exact measurements.
Recipe Variations and Substitutions
- Mayo swap: For a vegan version use vegan mayo, or use Greek yogurt if you prefer.
- Onion: Add thinly sliced red onion for extra crunch and bite if you like raw onion.
- Vinegar substitution: Lemon juice can replace apple cider vinegar if needed; white vinegar is stronger and less recommended.
- Extra vegetables: Add shredded carrots or other fresh veggies for color and variety.
- Salt: Adjust with kosher salt to taste.
If you try different swaps or additions, leave a comment to share what worked for you.
Recipe Instructions
Step #1: If using whole cabbage, chop or pulse in a food processor until bite-sized. Place the cabbage in a large bowl. Add the avocado mayo, Dijon mustard, apple cider vinegar, and dill. Stir until everything is evenly coated. For best flavor, refrigerate overnight so the slaw can marinate—the texture becomes creamier as it rests.
Recipe FAQs
This coleslaw is great with tacos, burgers, grilled pork, or simply as a light summer side on its own.
Stored in an airtight container in the fridge, the slaw keeps up to 5 days.
A mix of red and green cabbage is my preference—green tends to be a bit softer, and red adds color and crunch.
Other Gluten Free Delicious Recipes
-
Gluten Free Burger
-
Cucumber Watermelon Salad
-
Pork Belly On The Grill
-
Gluten Free Strawberry Pretzel Salad
If you try this recipe, please leave a star rating and review. I’d love to see your photos—tag me on Instagram.
Gluten Free Coleslaw
129kcal
Equipment
- Cutting board and knife or food processor
- Spatula
Ingredients
- 1 bag shredded cabbage (I like Trader Joe’s)
- 1/2 cup avocado mayo
- 1/4 cup Dijon mustard
- 1/4 cup apple cider vinegar
- 1 tsp dill
Instructions
-
Chop the slaw into small pieces or pulse in a food processor for a few seconds. Place cabbage in a bowl and add avocado mayo, apple cider vinegar, Dijon mustard, and dill. Mix until evenly coated. Refrigerate; it keeps for up to 5 days and tastes best after marinating overnight.
Notes
Nutrition: Nutrition values are estimates.
Servings: Makes about 6 servings.
Tip: Let the slaw chill overnight for the best texture and flavor.
| Calories: 129 kcal
| Carbohydrates: 2 g
| Protein: 1 g
| Fat: 12 g
Tried this recipe?
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