Coleslaw Recipes

Creamy Gluten Free Coleslaw

Ingredients:

  • ½ Head of Cabbage
  • 2-3 Medium Carrots
  • ¼ Medium Onion
  • ⅔ Cup Mayonnaise*
  • 2 Tbsp Sugar
  • 2 Tbsp White Vinegar**
  • 2 tsp Lemon Juice
  • Salt and Pepper to taste

Preparation:

Use peeling blade to shred cabbage by hand or across the mandolin

Use the julienne blade with the mandolin to mince onion and to shred carrots

Combine mayo*, sugar, vinegar**, & lemon juice in a medium mixing bowl Whisk all ingredients until thoroughly combined Add veggies to mixing bowl and stir, until coleslaw is thoroughly dressed Taste and season with salt & pepper to finish

*Substitute 2/3 cup vegan mayonnaise (such as Vegenaise by Follow Your Heart) **or 3 Tbsp apple cider vinegar

Did you Know?

Cabbage is a SuperFood
packed with Vitamin C and
low in calories!

Coleslaw with Peanut Dressing

Dressing Ingredients: 3 tablespoons peanut butter 3 tablespoons rice wine vinegar 1 tablespoon soy sauce 1 tablespoon sesame oil 1 tablespoon olive oil 2 tablespoons freshly-squeezed lemon juice For the salad: 3 cups shredded cabbage 4 large carrots, julienned on mandoline 4 green onions or leeks, sliced thinly 4 large radishes, sliced thinly 1/4 cup chopped peanuts, to top

Combine all of the dressing ingredients in a small bowl and whisk vigorously to combine.

In a large salad bowl, combine cabbage, carrot, green onions and radishes. Toss with dressing,and top with peanuts. Serve immediately or chill before serving.

Greek Yogurt Coleslaw Dressing

  Ingredients:

  • ½ cup nonfat plain Greek yogurt
  • 3½ tablespoons cider vinegar
  • 3 tablespoons sugar
  • 1 teaspoon kosher salt
  • ⅛ teaspoon black pepper

Preparation:

Place slaw in a large bowl and pour Greek yogurt dressing mixture over top. Stir to coat cabbage thoroughly. Cover and refrigerate 30 minutes prior to serving.

Scroll to Top