5-Minute Creamy Gluten-Free Coleslaw with Mayo

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!

Is coleslaw Gluten-Free?

Typically coleslaw recipes are naturally gluten-free and safe to enjoy as long as none of the ingredients are cross-contiminated or contain unsafe mix-ins, such as dried ramen noodles, sesame sticks, or any thing that contains wheat. An Asian-inspired dressing may contain soy sauce, which could also contain wheat.

Homemade gluten-free coleslaw recipes are the safest to enjoy because the ingredients are simple and naturally GF. Precautions should be made when using a pre-made coleslaw dressing, which could contain malt vinegar, an ingredient derived from barley.

Coleslaw mix options

When I’m looking for easy gluten-free side dish ideas, I like recipes that are simple, yet very tasty. This gluten-free coleslaw recipe uses a pre-shredded slaw mix because they are very affordable and save on prep time!

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, a topping for gluten-free baked fish tacos, or adding to easy skillet dinners, like unstuffed egg roll bowls.

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.

How to make Gluten-Free Coleslaw dressing

This homemade recipe for coleslaw dressing replicates a classic deli taste or a similarity to copycat KFC slaw. When testing the recipe I wanted to make the dressing sweet and creamy, perfect for serving on pulled pork sandwiches or to enjoy on its own!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

1. To make the gluten-free coleslaw dressing, in a small bowl whisk together the dressing ingredients – sugar, mayonnaise, 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.
2. In a large bowl add 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.
3. 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.

Troubleshooting and modifications

• 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 gluten-free coleslaw, 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.
• Healthy adaptation – For a less sweet coleslaw, you may reduce the amount of sugar. I typically use light mayo, which will save on some calories. You will have to whisk the dressing a little longer to smooth out any lumps, but it still tastes great!

Serving, 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, there’s a simple way to do this! Make the coleslaw 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.