girls gone gluten-free

While coleslaw isn’t typically known to have gluten some variations may have sauces or dressings with gluten in the bases.

Growing up our coleslaw or cabbage salad was almost always vinegar based and while some do not love vinegar like I do, I have found with a pinch or two of sugar or Splenda can cut the vinegar sharpness and create a deliciously balanced summer (or anytime of year) salad that appeases many palettes and compliments rice and gravy or etouffee very well.

Original Coleslaw

Head of Napa cabbage

Small white onion

Salt

Pepper

Distilled vinegar

Red pepper flakes (optional)

Sugar or Splenda

Drizzle of Olive oil

Handful or 1/2 cup of dried shrimp (optional)

Using a sharp knife, mandolin or spicer shred the cabbage on the finest setting

Add cabbage to large bowl and rinse very well. Drain/strain

Return cabbage to bowl and sprinkle generously with salt.

Add water to bowl to cover cabbage. Set aside.

Using mandolin thinly slice a small white onion.

Drain cabbage and wipe out bowl before returning to dry and remove as much water as possible.

Return cabbage to bowl, add sliced onion and sprinkle generously with salt and pepper and pinch or 2 of sugar or Splenda. Drizzle very lightly with oil.

Generously add vinegar all over can bag and onion slaw. Eye what you need depending on amount of cabbage. You can always add more so start with less.

Use hands or fork to toss and coat. Take a little taste to see if need more vinegar or salt. Adjust to taste (remember you’re adding dried shrimp which are salty)

Sprinkle with pepper and optional pinch of red pepper flakes and add dried shrimp if desired.

Let sit in fridge for 20 minutes and taste before serving, adjust as desired.