Whether you are looking for an easy picnic salad, a side dish for BBQ, or just simply the best sweet and creamy recipe, this gluten-free coleslaw will become your new classic go-to! The dressing uses simple ingredients, sugar, mayonnaise, lemon juice, and vinegar, to create a traditional sweet and tangy flavor and the perfect side dish for those on a gluten-free diet!
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.
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
Homemade coleslaw is 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 GF 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.