Whether you are looking for an easy picnic salad, a side dish for BBQ, or just simply the best dressing recipe, this classic gluten-free coleslaw will become your new go-to! The homemade slaw uses simple ingredients – sugar, mayonnaise, lemon juice, and vinegar – to create those copycat KFC vibes, homestyle creamy, sweet and tangy.
Want to Save This Recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get affordable and easy gluten-free recipes delivered each week!
The Only Gluten-Free Coleslaw Recipe You’ll Need
When I’m looking for easy gluten-free side dish ideas, I like recipes that are simple, tasty, and I have all the ingredients for right in my kitchen. This gluten-free coleslaw recipe uses a pre-shredded slaw mix, which I’ll usually have to pick up, but I prefer because it’s pretty affordable and saves time on prep.
While you could also cut or shred the cabbage and carrots, rather than use a bagged mix, using this short-cut is a real time saver, whether making homemade slaw to serve with a gluten-free fish and chips, a topping for gluten-free baked fish tacos, or as a classic accompaniment to southern-style crispy gluten-free fried chicken.
As for creating a gluten-free coleslaw dressing, my inspo was the old school classic taste I remember, like Long John Silver’s (hello 80’s fave!) or Kentucky Fried Chicken. I love the creaminess with the touch of sweet and tangy. It’s a great compliment to pulled pork’s acidity or other BBQ meats.
Why opt to make your own homemade slaw and dressing? You know all the ingredients are safe to enjoy, and honestly, it just tastes better. When using a pre-made dressing you have to be on the lookout for potential no-no gluten-free diet ingredients, like malt vinegar, an ingredient derived from barley.
Jazz Up That Homemade Coleslaw!
Depending on what you are serving along with it, you may want to add flavor pizzazz to the coleslaw mix, complimenting the main dish. For instance, when I make these slow cooker BBQ pulled chicken, I add minced jalapeño and pineapple to the slaw for a sweet and spicy kick! These GF mix-in ideas for coleslaw would also go great with my fresh and crunchy gluten-free broccoli salad.
- fresh cilantro
- peeled and diced apple or shredded
- blue cheese crumbles
- diced celery
- lime juice
- green onions
- diced bell peppers
- sunflower seeds
- dried cranberries or raisins
- shredded brussels sprouts or kale leaves
- celery seed
Free Guide! Receive a Free Gluten Free Dinners Cookbook
TOP 5 Highest Rated Recipes!
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Start with some creamy dressing
In a small bowl whisk together the dressing ingredients – sugar, mayonnaise, lemon juice, white wine vinegar (or swap out any vinegar you have on hand), milk, salt and pepper. If you are using light mayo, it may take a little longer to homogeneously smooth the dressing free of lumps.
Add the slaw and chill
In a large bowl add the slaw mix, bagged or homemade, and minced onion. Pour the dressing over the top and stir. At first it will seem a little dry, but as it sits it will become more creamy.
Cover and chill for at least one hour before serving. It’s best the day it is made, serving within a few hours, otherwise it releases more water as it sits and becomes watery.
If you want to make it ahead of time, I recommend making the dressing and slaw mix and storing separately until about a hour before you’re ready to serve.
If you are prepping from-scratch slaw, you will need about 6-7 cups of shredded cabbage with carrots, which equals 14-16 ounce bags of coleslaw mix. You may use a combination of green cabbage, purple or red cabbage, and sliced carrot sticks. Use a knife to cut, the large holes of a box grater, or a grating disc on a food processor.
Other Tid Bits
- Why is my coleslaw watery? As the cabbage sits with the dressing, which contains salt, moisture will be drawn out. This helps make the coleslaw creamy as the extra moisture combines with the dressing. However, it will continue to draw out moisture. This is why homemade coleslaw is best served the day it is made.
- Is vinegar gluten-free? I recommend white wine vinegar for it’s mild, smooth taste, which is gluten-free. You may also substitute apple cider vinegar or white vinegar. The only vinegar to avoid would be malt vinegar because it contains barley.
- Dairy-Free / Vegan Modification – To make dairy-free recipe, replace the small amount of milk with any non-dairy alternative. For vegan coleslaw, in addition to using a dairy-free milk, use a vegan mayo without eggs.
- Adjust sugar – For a less sweet coleslaw, you can reduce the amount of sugar, or swap it out for something else, like honey.
Save this recipe to your pinterest board!
Let’s be friends on Pinterest! I’m always sharing great recipes!
Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
5-Minute Creamy Gluten-Free Coleslaw (Simple)
Ingredients
- ⅓ cup mayonnaise
- ¼ cup granulated sugar
- 2 tablesspoon fresh lemon juice
- 1 tablespoon white wine vinegar
- 1 tablespoon milk or non-dairy milk
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 14-16 ounces bagged coleslaw mix
- 2 tablespoons freshly minced onion
Instructions
- To make the dressing, in a small bowl whisk together mayo, sugar, lemon juice, white wine vinegar, milk, salt and pepper. If you are using light mayo, it may take a little longer to homogeneously smooth the dressing free of lumps.⅓ cup mayonnaise, ¼ cup granulated sugar, 2 tablesspoon fresh lemon juice, 1 tablespoon white wine vinegar, 1 tablespoon milk or non-dairy milk, ½ teaspoon salt, ⅛ teaspoon pepper
- In a large bowl combine the coleslaw mix and minced onion. Pour the dressing over the top and stir to combine. At first the coleslaw will seem a little dry, but as it sits it will become more creamy.14-16 ounces bagged coleslaw mix, 2 tablespoons freshly minced onion
- Cover the bowl and refrigerate for at lease one hour before serving. For best results, it is best the day it is made, serving within a few hours. Makes about 4 cups coleslaw.
Notes
Make-Ahead and Storing Tips
It’s best served the day it is made, within a few hours. However, if you need a make-ahead option, make the dressing up to 3 days ahead of time and refrigerate in an airtight container. When ready to serve, combine the slaw mix, onion, and dressing up to 3 hours ahead. Cover and refrigerate for at least one hour and then serve. If you have leftovers, store in an airtight container up to two days. There will be some moisture that collects and it will become slightly watery. Either drain off the excess liquid or you can add a little more slaw mix and toss to combine.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
