A simple and tangy recipe for a naturally gluten-free coleslaw that’s just perfect for hot summer days. Make extra of the vinaigrette for summer salads, shrimp, and more.
From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh
I grew up on fresh coleslaw and my father making homemade mayonnaise with a whisk for it rather than the regular buttermilk dressing in US. It tastes so good and is so simple that I don’t know how restaurants can serve some of their coleslaws.
This dressing is tasty, tangy, simple and safe for those of you that can’t eat eggs.
It is very tangy, so slowly add vinaigrette to shredded carrots and cabbage. You can always add more vinaigrette but can’t remove it. This dressing is good on many vegetables salads, spiralized apple salad, add to rice or quinoa salads, on asparagus with shrimp or crab. I buy the frozen canister of quality orange juice, decant into either a screw top container or ziploc bag and freeze. The orange juice concentrate doesn’t really freeze solid so you can spoon out what you need. Note that choices of different mustards, vinegars, oils, etc will all change finished flavor. Play around until you find what suits your tastes.
I don’t like most coleslaws with any dressing added too far in advance. I don’t like coleslaw with dressing kept until next day–I think that just tastes nasty. Only add toasted nuts as you serve or they go soft.
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