Quick Gluten Free Coleslaw Dressing

Here is my favorite gluten-free coleslaw dressing recipe, with a creamy mayonnaise base, a splash of white wine vinegar for tang, and just the right amount of sugar and spices to bring it all together.

This coleslaw dressing is what I reach for whenever we’re having a backyard barbecue or need a simple side dish. It’s naturally gluten-free, so everyone at the table can enjoy it without worry. Plus, it takes less than five minutes to whisk together!

What Kind of Cabbage Should I Use?

For coleslaw, you’ve got a few good options when it comes to cabbage. Green cabbage is the classic choice and gives you that traditional coleslaw crunch and mild flavor that most people know and love. If you want something a bit sweeter and more colorful, purple cabbage works great too, though it will turn your dressing a pinkish color. You can also use pre-shredded coleslaw mix from the store to save time – just make sure it’s fresh and crisp, not wilted or dried out. Whatever you choose, look for heads that feel heavy for their size and have tightly packed leaves without any brown spots or soft areas.

Options for Substitutions

This coleslaw dressing is naturally gluten-free and works with several simple swaps:

• Mayonnaise: You can use Greek yogurt or sour cream for a tangier, lighter version. For a dairy-free option, try vegan mayo – it works just as well. If you want a creamier texture, mix half mayo and half Greek yogurt.
• White wine vinegar: Apple cider vinegar or regular white vinegar both work great here. You can also use lemon juice for a fresher, citrusy taste.
• Sugar: Honey, maple syrup, or your preferred sweetener can replace the sugar. Start with a bit less if using liquid sweeteners, as they tend to be sweeter.
• Cabbage: Green cabbage is traditional, but you can use purple cabbage for color, or mix both. Pre-shredded coleslaw mix from the store saves time and usually includes both cabbage and carrots.
• Carrots: If you don’t have fresh carrots, pre-shredded carrots work fine. You can also add other veggies like thinly sliced red onion or bell peppers for extra crunch.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with coleslaw is adding the dressing too early, which causes the cabbage to release water and turn your slaw into a watery puddle – always dress it no more than 30 minutes before serving, or keep the dressing separate until the last minute.

Another common error is cutting the cabbage too thick, so aim for thin, uniform shreds that are easy to eat and coat evenly with dressing.

If your coleslaw tastes bland, you probably didn’t add enough salt, which is crucial for drawing out the natural sweetness of the cabbage and balancing the creamy dressing – taste as you go and adjust the seasoning before serving.

Finally, letting your coleslaw sit in the fridge for at least 15 minutes after mixing helps the flavors come together, but don’t let it sit longer than a few hours or it’ll lose its crisp texture.

What to Serve With Coleslaw?

Coleslaw is the perfect side dish for any backyard barbecue or picnic, especially alongside pulled pork sandwiches, grilled chicken, or ribs. It also pairs really well with fried fish or fish tacos since the creamy, tangy crunch balances out the richness of fried foods. I love serving coleslaw at cookouts with burgers and hot dogs, or even piling it right on top of a burger for extra texture. You can also serve it with cornbread and baked beans for a complete summer meal that everyone will enjoy.

Storage Instructions

Store: Keep your coleslaw in an airtight container in the fridge for up to 3 days. The dressing will make the cabbage softer over time, so it’s best enjoyed within the first day or two if you like it crunchy. After that, it’s still totally fine to eat, just a bit more wilted.

Make Ahead: You can prep the cabbage and carrots up to 2 days ahead and store them separately from the dressing. Mix everything together right before serving to keep that fresh, crispy texture. This is a great trick when you’re bringing it to a potluck or barbecue.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-950
• Protein: 5-7 g
• Fat: 70-80 g
• Carbohydrates: 35-45 g

Ingredients

For the base:

• 16 oz cabbage (finely shredded into 1/8-inch strips)
• 1 cup carrots

For the dressing:

• 3/4 cup mayonnaise (I prefer Hellmann’s for the creamiest texture)
• 1.5 tsp white wine vinegar (I always use Pompeian for a balanced tang)
• 1.5 tsp sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp celery seeds

Step 1: Prepare and Combine the Vegetables

• 16 oz cabbage
• 1 cup carrots

In a large mixing bowl, combine the finely shredded cabbage and carrots.

Toss them together gently to distribute evenly, ensuring the vegetables are well mixed before adding the dressing components.

This initial combination allows the vegetables to relax slightly and helps them absorb flavors more effectively once the dressing is added.

Step 2: Build the Creamy Dressing Base

• 3/4 cup mayonnaise
• 1.5 tsp white wine vinegar
• 1/4 tsp celery seeds

In a separate small bowl, whisk together the mayonnaise, white wine vinegar, and celery seeds until smooth and well combined.

I find that creating the dressing separately first allows you to achieve a perfectly emulsified base before it contacts the vegetables, which prevents the coleslaw from becoming watery.

This method also gives you better control over the flavor balance.

Step 3: Season and Combine

• dressing mixture from Step 2
• vegetables from Step 1
• 1.5 tsp sugar
• 1 tsp salt
• 1/2 tsp black pepper

Add the sugar, salt, and black pepper to the dressing mixture from Step 2, whisking until the sugar fully dissolves and all seasonings are evenly distributed.

Pour this seasoned dressing over the cabbage and carrot mixture from Step 1, then toss everything together thoroughly until all vegetables are evenly coated.

I like to let the coleslaw sit for 10-15 minutes before serving so the flavors meld together and the vegetables soften slightly.

Quick Gluten Free Coleslaw Dressing

Delicious Quick Gluten Free Coleslaw Dressing recipe with step-by-step instructions.

Print Recipe Pin Recipe

Cook Time 5 minutes mins

Total Time 7 minutes mins

Servings 2 cups of dressing

Calories 875 kcal

Ingredients

  

For the base::

• 16 oz cabbage (finely shredded into 1/8-inch strips)
• 1 cup carrots

For the dressing::

• 3/4 cup mayonnaise (I prefer Hellmann's for the creamiest texture)
• 1.5 tsp white wine vinegar (I always use Pompeian for a balanced tang)
• 1.5 tsp sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp celery seeds

Instructions

 

• In a large mixing bowl, combine the finely shredded cabbage and carrots. Toss them together gently to distribute evenly, ensuring the vegetables are well mixed before adding the dressing components. This initial combination allows the vegetables to relax slightly and helps them absorb flavors more effectively once the dressing is added.
• In a separate small bowl, whisk together the mayonnaise, white wine vinegar, and celery seeds until smooth and well combined. I find that creating the dressing separately first allows you to achieve a perfectly emulsified base before it contacts the vegetables, which prevents the coleslaw from becoming watery. This method also gives you better control over the flavor balance.
• Add the sugar, salt, and black pepper to the dressing mixture from Step 2, whisking until the sugar fully dissolves and all seasonings are evenly distributed. Pour this seasoned dressing over the cabbage and carrot mixture from Step 1, then toss everything together thoroughly until all vegetables are evenly coated. I like to let the coleslaw sit for 10-15 minutes before serving so the flavors meld together and the vegetables soften slightly.