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Ingredients
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Vegetables
Dressing
Method
Preparation of Vegetables
- 1
Shred the Cabbage
Remove the outer leaves of the green and red cabbages. Cut the cabbages into quarters and remove the core. Using a sharp knife or a mandoline, shred the cabbage into thin strips. You should have about 4 cups of green cabbage and 1 cup of red cabbage.
- 2
Shred the Carrot
Using a box grater or a food processor, shred the carrot until you have about 1 cup of shredded carrot. Set aside with the cabbage.
Making the Dressing
- 3
Combine Ingredients
In a large mixing bowl, combine 1 cup of gluten-free mayonnaise, 2 tablespoons of apple cider vinegar, 1 tablespoon of sugar, 1 teaspoon of salt, and 1 teaspoon of black pepper.
- 4
Mix Well
Whisk the dressing ingredients together until smooth and well combined. Adjust seasoning if necessary.
Combining
- 5
Combine Vegetables and Dressing
Add the shredded green cabbage, shredded red cabbage, and shredded carrot to the bowl with the dressing.
- 6
Toss to Combine
Using tongs or a large spoon, toss the vegetables with the dressing until all the vegetables are well coated.
Chilling
- 7
Chill the Slaw
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together.
