One of my favorite sides in the summertime is coleslaw. It is easy to make, since you simply mix everything together and let it sit overnight. This also makes it a great pot luck dish!
The origional dish was brought to the Americas by Dutch settlers who called it koolsla, meaning cabbage salad. Today there are many types of slaw, some of which are mayonnaise based, vinegar based, and red slaw.
My favorite is the classic sweet mayonnaise based slaw that you get in most fried chicken restaurants. Since I can’t eat the chicken, I don’t get to eat the slaw too often. Here is my version of the sweet coleslaw:
1 small onion, minced (or 1 Tbl onion powder)
2/3 cup mayonnaise
½ cup white sugar
3 tablespoons vegetable oil
1 tablespoon gluten-free white vinegar (Heinz is a safe option)
¼ teaspoon salt
¼ teaspoon pepper
½ teaspoon garlic powder (optional)
½ teaspoon poppy seeds (optional)
1 small fresh cabbage, chopped to desired size
1 medium carrot, grated
1. Whisk mayonnaise, sugar, vegetable oil, vinegar, salt, and poppy seeds together in a large bowl until smooth.
2. Add in cabbage and carrot (or coleslaw mix) and toss to coat.
3. Cover bowl with plastic wrap or lid; refrigerate at least 2 hours before serving. Overnight works best.
*You can substitute the fresh cabbage and carrot with a 16 ounce bag of coleslaw mix from the bag lettuce section of the grocery store. It also saves you from having to chop and grate.
*For a tangy version of this coleslaw add 1 tablespoon prepared horseradish
*I have in the past used Veganaise instead of mayonnaise for an egg-free version. It works, but the flavor is not quite the same.