Cole Slaw – Gluten Free

We had a ball during the Christmas festivities. I had opportunity to sample and enjoy many tasty foods. I’m happy to report,  that despite the many temptations at hand, I restrained myself admirably and had just enough to feel nicely satisfied. In the past I’ve tended to really “pig out” and regret not being more conservative.

Cole SlawOne of the dishes we prepared for the family feast was Cole Slaw. This will be the subject of today’s post.

Did you know that Coleslaw (or Cole Slaw) is believed to have been consumed since early Roman times? (…..I guess you’d expect as much, seeing that cabbages have been around a long time ).

The version with a creamy dressing, or mayonnaise, would not have been developed till the 18th century, as mayonnaise was not invented till then.

It’s name arose in the 18th century as a partial translation from the Dutch term “koolsalade” or “cabbage salad”. “Cole” in Latin originates from “colis”, meaning cabbage. Cabbages also have many healing properties some of which particular affect the digestive function, including the colon. Interesting eh!?

Our Cole Slaw DishColeslaw Basics:
When you consider that basic cole slaw is not much more than shredded cabbage, you can see that you don’t have to be too imaginative to create something that fits the bill.

Our recipe contains cabbage, carrots and onion enriched with a creamy dressing. Other variations can include such ingredients such as apple, celery, pineapple, dill weed, fennel, beetroot radishes, caraway seed, lemon juice, sultanas, raisins and more.

Most occasions call for Cole Slaw as a side dish. It goes great with meat dishes, fish or fried foods. 

Our Recipe:

1/4 large Cabbage Head – grated, shredded or sliced.
Note Depending on your taste (and chewing ability) process your cabbage fine or coarse. Up to you. Including the purple cabbage also gives a great splash of contrasting color.

2 Carrots – medium size – grated, shredded or sliced
1 Red Onion – small – diced fine

1/2 Cup – Extra Virgin
Olive Oil
1 tsp – Dijon Mustard (Gluten free) –
we used the Edan brand, Organic Brown Mustard
3 T – Apple Cider Vinegar
1 T –
Celery Seed
1/4 tsp –
Celtic Sea Salt
3/4 cup – Cultured Cream, Sour Cream or Yoghurt (thick)
– helps to bind the veggies
Vinegar and Salt to taste.
Parsley for garnish


  1. Mix 2T vinegar, the mustard, celery seeds and sea salt in a bowl
  2. Add the Olive Oil to the mix in a thin stream while whisking until the oil is well mixed or emulsified.
  3. Add the cream and mix until smooth.
  4. Combine with the vegetables and mix well
  5. Taste test and add the remainder of the Vinegar, more salt etc. if needed. 

Serving Suggestions:
This dish can be served immediately, but we have found it best to let it sit for a couple of hours in the fridge (or overnight). Then give it a quick stir, garnish and serve.

Minor Cautions:
Mustard Paste – Most commercial mustard pastes are usually prepared with vinegar and spices. Sometimes other starch-based ingredients are added to help bind and thicken the mix. So always read the label and be aware.

Cabbage – has some wonderful beneficial properties, including anti-carcinogenic ones. It is good to be aware though, that cabbage (along with other cruciferous vegetables eg kale, broccoli, collards and brussels sprouts)  also contain goitrogens. So if you have any thyroid issues you may want to investigate further.

Here is a great resource to find out more about this magnificent vegetable. (NOTE – there are ways of preparing these vegetables to minimize these goitrogenic properties. We’ll cover that at a later date.).

Our Other Resources:
You may wish to check out our other blog which is steadily growing with information about more general health-related topics. Although not focusing on the gluten free theme, it non-the-less, contains valuable information pertinent to everyone.

Till next year, be safe and enjoy your New Year celebrations.

To your continued Good Health and Gluten Freedom.
Cheers, Sven

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