Best Coleslaw Recipe EVER!
A couple of months back, I accidentally developed the best coleslaw recipe I've EVER tasted.
I was right in the middle of developing recipes for "Beyond Flour", my upcoming gluten-free cookbook. I'd just perfected a recipe for fried chicken... but fried chicken is just so brown and blah when it comes to photos.
In considering how I'd want to set the plate for photography, I decided that what it needed was probably coleslaw. Regular coleslaw adds a little colour, and you can have a bit more if you add, say, carrots.. but I wanted a LOT of colour. So, I decided to whip up a coleslaw just for the photo, with the focus being on bright colours. I had no plans to actually include a recipe for it, it was basically going to be a prop... almost like using a garnish to bring some colour.
Well, I'm really glad that I actually wrote down what I did, because it was FABULOUS. Not only was it gorgeous, it had amazing texture and a ton of flavour.. as well as a bit of kick. It was perfect!
This recipe will be included in the cookbook, but I want to share it with you now, so you get some mileage out of it for summer parties. SO GOOD.
Enjoy!
This is one of the recipes from my cookbook, Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking! How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. You can order your copy from right here on my site, through Amazon, or through any major bookseller.
Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!
Marie's Colourful Coleslaw
1 small savoy cabbage, thinly sliced
1 ½ cup shredded purple cabbage
1 carrot, peeled and grated
2-3 red anahem peppers, thinly sliced/ribboned
2 green onions, thinly sliced on a diagonal
1 cup mayo
½ cup cider vinegar
2 Tbsp sugar
½ tsp salt
½ tsp pepper
½ tsp celery seed
In a large bowl, gently toss prepared cabbages, carrot, peppers and green onions. Set aside.
In a separate bowl, whisk together remaining ingredients. Pour over vegetables, toss to coat evenly.
Cover, chill for at least 1 hour to let flavours mingle. Serve cold.
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Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!
Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here. |
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