Coleslaw Recipes

Creamy Gluten Free Coleslaw


  • 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


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.

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