Satisfying a Multi Choice Gluten Free Appetite

Gluten-Free Cole Slaw

Comment: We use this nearly every time we have fish as it provides just the right balance to a baked or fried dinner but we also use it with fried chicken or as a topping for hamburgers. It’s versatile, very tasty and little if any in the leftover department

Cook Time:
10 minutes but needs refrigeration for at least 1 hour


1 x 2-lb bag of pre-shredded coleslaw mix from your supermarket. If you choose to do it on your own, buy a head of cabbage, shred and add a shredded carrot.
1 cup of Mayonnaise
Optional Ingredients as suggested by Concord Foods:
Raisins, grated apples, chopped walnuts, grapes or crispy bacon


  1. In a large bowl empty contents of packaged ‘slaw’, thoroughly mix in Mayonnaise, cover with a sheet of plastic wrap and refrigerate for not less than 1 hour.
  2. When ready to serve, mix the ‘slaw’ to distribute the liquefied Mayonnaise and if there are leftovers, drain the liquid before again refrigerating.
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