FEAST FOR FREEDOM
Living and Thriving Gluten Free

Healthy & Gluten Free

Author:     
Categories: Salads    

Creamy coleslaw with a delicious mayonnaise and mustard dressing. This is a classic salad recipe that's been popular for decades, and will be a hit with the whole family.

Creamy coleslaw in a bowl with a green onion garnish
Image by: Thora Toft

Prep time: 20 minutes Makes: 4 servings Difficulty: Easy

Gluten free Dairy free Egg free Grain free Soy free

Cabbage is usually much less expensive than lettuce, so it's great when you're on a budget or you're feeding a crowd.

Use all organic ingredients. Ensure any packaged spices are labeled certified gluten free, and any jarred items are labeled gluten free.

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Ingredients:
4 cups Cabbage, sliced (can include 1 cup of red cabbage)
1/4 of a medium Sweet Vidalia onion, grated or finely diced
1 large Carrot, shredded
1/4 cup Homemade Mayonnaise
1 tablespoon Lemon juice, fresh squeezed, or white wine vinegar
1 tablespoon Homemade Yellow Mustard or Dijon Mustard
1/4 teaspoon Salt, or to taste
1/4 teaspoon Black pepper, or to taste
Optional Ingredients:
1 teaspoon Sugar
1 tablespoon Honey
1/4 cup Celery, shredded or finely diced
1/2 teaspoon Celery seeds
Substitutions and Notes:
  • Mayonnaise: You can use plain, unsweetened Greek yogurt instead of the mayonnaise. It will have a milder flavor, so you may need to season it a bit more.
  • Vinegar: You can use any type of vinegar that you like instead of lemon juice or white wine vinegar. The type you choose will change to taste quite a bit, so experiment with your favorite kinds.
Directions:
  • You can shred the cabbage with a vegetable shredder, or slice thinly with a large knife, or use a food processor. Shred or chop the onion. Shred the carrot. Shred or chop celery, if using. Combine in a large bowl and toss to combine.
  • In a small bowl, combine the mayonnaise, lemon juice, mustard, salt and pepper. Also add honey, sugar or celery seeds, if using.
  • Drizzle the dressing over the coleslaw mixture. Toss to coat well.
  • Cover with an air tight lid or plastic wrap, and refrigerate for 1 to 2 hours to allow flavors to blend.
  • This salad should be eaten within a day, for the best results, but will keep for about 3 days if well sealed and refrigerated.

Enjoy!

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