This week’s Food Network #SummerSoiree theme is Slaws. I decided to share today’s Crunchy Coleslaw (Mayo Free and Gluten Free), a favorite because it is extra bright and refreshing. There are so many ways to spin a slaw … you can change up the ingredients you use, change the dressing, take it savory or sweet, and give it specific ethnic cuisine profiles. The full list of all the participants of the Food Network’s Summer Soiree is below. Which is your favorite?
Summer always makes me think of BBQ … which leads me to side dishes, and one of my favorite sides is slaw. I love the fresh crispiness of the cabbage – it gives the plate a wonderful textural contrast and if you use a vinegar-based dressing, it cuts through the fatty foods so common at barbecues.
Instead of the common mayonnaise-based dressing, The Artist and I prefer one that is made with olive oil, which is lighter and fresher tasting. And for some reason, having a simple vinaigrette dressing inspires me to add more vegetables – healthier all around.
It is really simple to put this salad together. Cut out the core of the cabbage and thinly slice it. If you will be serving this at a picnic or outdoor party, chop the cabbage and vegetables smaller so they are easier for people to eat without having to use a knife. If I am going to be serving this version outside, it won’t suffer in the heat and we don’t run the risk of someone getting sick from spoiled food. Also, go ahead and make this ahead because it gets better as it rests in the refrigerator.
To make this look even more beautiful, save some of the large outer leaves from the red cabbage and use them as your “dishes” to hold the slaw. Not only does it help contain it on the plate, but it adds a gorgeous bright color and makes the entire plate pop!
When the heat soars in the summer, put recipes like this Crunchy Coleslaw (Mayo Free and Gluten Free) in your rotation. It will keep you out of the kitchen, doesn’t require cooking so you keep the house cooler, and because it can be made ahead, you can focus on manning the grill and enjoying your guests!
Did you enjoy this recipe? Let me know in the comments and leave a star rating, I love hearing from you!
Ingredients needed for Crunchy Coleslaw (Mayo Free and Gluten Free):
- Dressing: rice wine vinegar, sugar, oil, onion powder, garlic powder
- Ground cumin, celery seed, thyme leaves, salt, pepper, parsley
- Vegetables: cabbage, red cabbage, red onion, carrots, radishes, parsley
Whenever you are cutting round fruits and vegetables, carefully cut them so you have a flat edge. Then place the cut side down so you have a very stable piece to work with. This really helps reduce the chances of you cutting yourself!
How to make Crunchy Coleslaw (mayo-free and gluten-free):
- In a small bowl, whisk together the vinegar and sugar until fully dissolved. Add remaining dressing ingredients, whisking until smooth. Taste and adjust seasonings. Pour into a jar with a tight lid and set aside.
- In a large bowl, combine the vegetable slaw ingredients. Sprinkle with salt and pepper, tossing to evenly blend. Add the dressing and toss until completely coated.
- Cover the bowl and place in the refrigerator until completely chilled, about 1 hour. Toss occasionally to keep all the ingredients moistened with the dressing. Before serving, taste and adjust seasonings as needed.
- Toss slaw well. Use a slotted spoon or tongs to serve, leaving excess dressing in the bowl. Sprinkle with parsley if desired.
Cabbage has a lot of natural liquid in its cells. If you have the time, put the sliced cabbage in a colander, sprinkle liberally with salt and toss to distribute the salt over all of the cabbage. Set it over a bowl or in one side of your sink for about 30 minutes. The salt draws a lot of the water out. Rinse the cabbage and pat or spin dry and then add the rest of the ingredients and the dressing. Removing the excess water gives you crisper cabbage and the dressing will not be diluted.
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Most slaws are naturally gluten-free, but if you choose to use any pre-made dressings, always check the labels carefully. Gluten hides in the most unusual places – and dressings are one of the biggest offenders!
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
- 1/4 cup (59ml) unflavored rice wine vinegar
- 2 tbsp granulated sugar (or to taste)
- 1/2 cup (118ml) olive or vegetable oil
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1 tsp ground celery seed
- 1 tsp thyme leaves, optional
- Kosher salt and freshly ground black pepper to taste
- Freshly chopped Italian parsley, plus extra sprigs for garnishing
- 1 small Napa or savoy cabbage, core removed, sliced into thin strips
- 1 red cabbage, some large outer leaves reserved, core removed, remainder of cabbage sliced into thin strips
- 1/2 medium red onion, peeled and sliced thinly
- 3 carrots, shredded, optional
- 6 to 8 sliced radishes, optional
- Freshly chopped parsley, optional
- Make the Dressing: In a small bowl, whisk together the vinegar and sugar until the sugar is dissolved. Add the remaining dressing ingredients, whisking until smooth. Taste and adjust seasonings. Pour into a jar with a tight lid and set aside.
- Make the Slaw: In a large mixing bowl, combine the slaw ingredients. Sprinkle liberally with salt and pepper. Toss to evenly blend. Shake the jar of dressing vigorously, pour over the vegetable and toss until completely coated.
- Cover the bowl and place the slaw in the refrigerator until thoroughly chilled, about 1 hour. Toss occasionally to keep all ingredients moistened with the dressing. Before serving, taste and adjust seasonings as needed.
- Toss the slaw thoroughly. Use a slotted spoon or tongs to serve, leaving excess dressing in the bowl. Sprinkle with parsley if desired. I usually transfer the slaw to a pretty serving dish, tuck a few sprigs of parsley on one side and serve.
Recipe found at www.theheritagecook.com
If you can only find large cabbages, you can double the dressing ingredients – it is always better to have too much than too little.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to
Amount Per Serving: Calories: 45Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 61mgCarbohydrates: 9gFiber: 2gSugar: 5gProtein: 1g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
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This recipe is part of Food Network’s weekly Summer Soiree celebration. See the links below for inspiration and great recipes!
- Feed Me Phoebe: Asian Braised Cabbage Slaw with Black Rice and Arugula
- The Heritage Cook: Crunchy Coleslaw (Mayo Free and Gluten Free) (you are here)
- Creative Culinary: Coleslaw with Warm Bacon Dressing
- Virtually Homemade: Easy Asian Slaw with Roasted Chicken
- Napa Farmhouse 1885: The Best Slaw Recipes
- Taste with the Eyes: Fancy Fennel and Cabbage Slaw with Bacon, Egg, Peas
- Weelicious: Asian Slaw
- Homemade Delish: Jalapeno and Peach Slaw