For years I used to crave KFC’s coleslaw. Now that us gluten free eaters can no longer eat at KFC, I thought you would appreciate my KFC clone dressing. McCormick spices are gluten-free. Be sure to avoid using mayonnaise jars that gluten-eaters may have used if you are gluten intolerant. Double dipping knives in jars can leave cross-contamination. They dip in the mayo jar, spread it on their bread, and then dip in the jar again. Meanwhile, enjoy this gluten free coleslaw recipe. My guests thoroughly enjoyed it on the 4th of July and asked to take the leftover home.
A gluten free coleslaw recipe that is a clone of KFC's coleslaw. You'll enjoy it with fried chicken, pulled pork or other summer favorites.
- 1/2 head green cabbage, shredded
- 2 large carrots, shredded, grated, or finely chopped
- 1 cup mayonnaise (Best Foods is gluten and casein-free)
- 1-1/2 Tablespoons distilled white vinegar
- 8 teaspoons sugar (or 2 tbsp agave syrup), or to taste
- 1-1/2 teaspoon celery seed
- Ground white pepper, to taste (or ground black pepper)
- In a large bowl, combine cabbages and carrots together.
- In a separate bowl, whisk together mayonnaise, vinegar, sugar, celery seed, and pepper.
- Pour half of dressing over shredded vegetables and toss to coat evenly. Add addition dressing as desired. If you enjoy a small amount of dressing either use a whole cabbage or make half a recipe of dressing. If you will be making it an entire day in advance, 1/2 the amount of dressing should be sufficient.
- Refrigerate the coleslaw to allow the cabbage to the absorb the flavors and slightly soften.
You can also replace a small amount of the green cabbage with purple cabbage. It provides additional color.