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    Home / Recipes / Side Dishes

    Crunchy Colorful Coleslaw Recipe

    Posted On May 10, 2018 · Updated On May 25, 2020

    Crunchy Colorful Coleslaw Recipe

    A summertime barbecue classic, this coleslaw recipe has all the crunch and flavor you crave, with a kick of extra color from the purple cabbage.

    Dairy FreePaleo FriendlySide Dishes

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    gluten free coleslawThis Crunchy Colorful Coleslaw recipe is my go-to side for barbecues, especially when there’s a chance to pile it on a sandwich.

    I like my coleslaw creamy with a little bit of sweetness and all the color and crunch I can muster. This coleslaw has enough flavor to be a meal on its own or topped simply with grilled shrimp, and it still fits in just right on a pulled pork sandwich or as a BBQ side dish. I like to throw in chopped green onion or sliced cucumber to change it up, and a teaspoon or two of whole grain mustard can give an added kick.

    I use a combination of purple and green cabbage. Some grocers will sell you half a head - or I buy one of each. Then I make coleslaw twice in one week, double the recipe, or roast the leftover green cabbage with salt and EVOO at 400F for 30 minutes & shred the purple for tacos & salads.

    You can serve this coleslaw at a side dish with anything - but I love it with pulled chicken or pork. If you're not ready to BBQ outdoors or you want dinner ready when you get home, my Slow Cooker BBQ Pulled Pork is a great option. That's what you see with the coleslaw in the picture. 

    This coleslaw recipe is best the day it’s made, so I alternate between this and my Simple Cucumber Salad for an easy goes-with-anything side. Since the cucumbers are better after a day in the fridge, that’s my make-ahead option. 

     

     

    gluten free coleslaw recipe

    Crunchy Colorful Coleslaw Recipe

    K.C. Cornwell
    A summertime barbecue classic, this coleslaw recipe has all the crunch and flavor you crave, with a kick of extra color from the purple cabbage.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 5 mins
    Chill time 1 hr
    Course Side Dish
    Cuisine American
    Servings 8 servings
    Calories 238 kcal

    Ingredients
      

    • 1 medium head of cabbage, shredded (green, purple or a combination)
    • 2 carrots, shredded
    • 3-4 mini sweet peppers, cut into matchsticks
    • 3-4 radishes, sliced into thin rounds
    • 1 cup mayonnaise
    • ¼ cup apple cider vinegar
    • 1 tablespoon honey
    • ½ teaspoon Kosher salt
    • ½ teaspoon freshly ground black pepper

    Instructions
     

    • In a medium-sized bowl, whisk together the mayonnaise, vinegar, honey, salt and pepper.
    • In a large bowl, toss cabbage, carrots, peppers and radishes. Pour mayonnaise dressing over the cabbage mixture and stir to combine. Refrigerate for 1-4 hours and serve. (Coleslaw is best the day it’s made.)

    Notes

    This recipe is naturally Dairy Free, use Paleo mayonnaise for Paleo-Friendly

    Nutrition

    Calories: 238kcalCarbohydrates: 11gProtein: 2gFat: 21gSaturated Fat: 3gCholesterol: 12mgSodium: 356mgPotassium: 275mgFiber: 3gSugar: 8gVitamin A: 3006IUVitamin C: 56mgCalcium: 53mgIron: 1mg
    Keyword coleslaw recipe, dairy-free coleslaw recipe, gluten-free coleslaw, side dish recipes

     

    photos by Katie Roletto from our days at Love With Food

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    K.C. the G-Free Foodie

    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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