Discover Auntie Jen’s Gluten Free Cole Slaw, a delicious and healthy side dish that’s perfect for any meal. Fresh, crunchy, and flavorful!
Deliciously Crunchy and Healthy Salad Option for Everyone!
Auntie Jen shares a delightful gluten-free cole slaw recipe that is perfect for any occasion, especially holidays. This refreshing dish combines a medley of crisp vegetables with a tangy dressing, creating a delicious balance of flavors that can complement a variety of meals. The recipe is straightforward, making it accessible for home cooks looking to whip up a tasty side dish.
For those who are mindful of their carbohydrate intake, Auntie Jen offers a simple modification: by omitting the sugar, you can create a low-carb version of this classic cole slaw. This makes it a versatile option for different dietary needs while maintaining its delicious taste. The ease of preparation and the ability to adapt the recipe make it an excellent addition to any meal plan.
Crunching into Flavor: A Guilt-Free Twist on a Classic Favorite!
hey there Auntie Jen here and today I’m going to show you how to make Auntie Jen’s COA it is delicious I think you’re going to love it I know my daughter she absolutely loves it so let’s get started making some coflow.
These are all the food items you’ll need to make AE Jen’s COA okay to make ony Jin’s Co law you’re going to need a food processor if you have one okay and that’s something like this gadget here and you want to definitely put it on a chopper so that you it’ll chop up your SL well if you.
Don’t have one of those you can use a a grater and on this side which is the bigger bigger grate side you can see these are smaller but you want it on this side now this is the hard way to do it and I will tell you it’ll take a lot lot of time so if you’ve got a food processor you definitely want to use it if you don’t have one you may want to.
Look at in investing in one if you actually like this SLO recipe all right now what we’re going to do is cut up our cabbage and we’re going to start with our green cabbage okay now you can see it’s got a core here in the middle we don’t really want to put that in our coat SL so we’re going to cut around it so I want to cut real close to.
It we definitely want to use a sharp knife and your cutting board okay so we got one side of that off and I usually like to pull off the outer layers just so I get down into the better SLO okay so we’re going to get rid about that much okay now what I’m going to do is rinse this off because you always want.
To wash your vegetables you don’t want to do them like this and just eat them straight like that you always want to wash your vegetables so I’m going to finish cutting the green SLO up and I’m going to wash it and we’ll be back and just while we were off camera I cut up the Cabbage into four different sides and you can see all that I have left is.
This core so we’re just going to discard that I don’t like eating the cor it wouldn’t hurt you if you did but I I just don’t like eating that so I’m going to throw it away and then that leaves us with just the good lettuce and you can see I’ve got four chunks here now I also rinsed these off very well and laid them on a paper towel to drain and I also.
Dried off the tops with with the paper towel and I’ve still got these sitting on the paper towel so now while those are waiting there we’re going to prepare our red cabbage and really for this cold saw you don’t need a whole lot of this red cabbage because if you do it’s going to look too red and purpley so what we’re going to do is just cut off a.
Little bit probably about that much to use in our Co saww okay now I’m going to wash this off I’ve already uh washed and peeled my carrot and cleaned that up so it’s ready to go as well but now I’m going to wash the red cabbage and I’ll put this up so I’ll be back just a moment after I do that okay we’ve already washed and dried off.
Our red cabbage now what we’re going to do is cut these into slices so we can put them into this portion of our food processor so I usually kind of just cut about half inch slices down like that and you can see that’s about what that looks like pulled apart okay about like that now I’m going to.
Chop up my carrot as well just a little bit just in chunks now we won’t use a whole lot of carrot either because you don’t want it too carroty either so I’m just going to chop them we probably won’t use all of this carrot but I’m just going to chop them in pieces just to see what what I need here okay we’re going to do the same with the red.
Cabbage we’re just going to cut it into little side pieces about 1/ in or an inch thick something like that whatever will fit into our food processor okay and you can see I’ve got those into little slices as well okay now the next thing we’re going to do is put them into our processor okay now I usually just start.
With my green cabbage and I’ll stick it down into the part that processes I take my little Pusher down thing and push St all right then I’ll put in a carrot and probably some red cabbage and a little bit more of the green.
Cabbage we we chop all that up together okay that’s how we do that I’m going to finish chopping all this up and I’ll be back when I’ve got it finished okay I chopped up all the veggies now and this is what it looks like in the big bowl that I’ve got and you can see we got some really good pretty looking colors in there we got our green cabbage.
And you can see the carrots plus the red cabbage but there’s not too much red cabbage cuz you don’t want to make red coasta unless you just like it I guess you could do that if you want to but I like it to be a little more mixed but with more green cabbage than anything okay you can see I’ve used pretty much everything I cut up except for a couple.
Pieces of the carrot and a couple little pieces of the red cabbage and just some scraps on the green cabbage now I’m actually making carrots too today so I’m going to save my carrots and put those into my carrots that I’m making and we’ll just discard rest okay so I’m going to take care of doing that then we’ll come back and I’ll show you what.
Else to put into this Coast law we’re back I’ve already cleaned up everything so now we’re going to add our sugar and our mayonnaise to this okay now if you’re trying to watch your carbs you you can leave the sugar off and just eat it with just adding the mayonnaise but it’s Thanksgiving and I’m cooking.
Today so I’m going to add the sugar to make it a little B bit more special okay so what I’m going to do I’ve got my Domino’s granulated sugar and I just dump it in and I’m probably using about a/2 cup of sugar somewhere between probably a four and a half okay now I’m going to just kind of stir that around a little bit in.
Here try to mix it in real good again you can use as much sugar or as little sugar as you want to it’s just how how you how sweet you like it and I know some people are watching their carbs so they don’t uh like eating sugar things so if you if you want to make this basically a no carb Co SLO just don’t add the sugar okay all right.
I’m just going to add a little more on the top like I said that probably makes it about a half cup now I’ve got a pretty good size Bowl here of KLA now we’ll eat on this probably for about 3 days now again you don’t want to uh fix so much that you’re going to.
Waste anything so just fix what you’re going to eat for maybe 2 or 3 days and then you can fix another batch whenever you you need it okay we got that mixed up now I’m going to take in my mayonnaise now the reason I use this sir kensington’s now I have found some laurelin uh mayonnaise that’s really gluten-free too but when I read the.
Ingredients of some of the mayonnaise that says it’s gluten-free to me there’s things that are questionable there so you want to always read your ingredients so I like this one because it’s it really is gluten-free enough for me to eat cuz I’m real sensitive to gluten I have to watch it really Clos so we’re going to add our mayonnaise in.
And really I’m going to start with adding about three big tablespoons here and we’re just going to stir that up in there and again if you like dryer COA don’t use as much mayonnaise if you like it more creamy with runny mayonnaise juice then you can add more I kind of like it somewhere in between.
Between I don’t like it real dry but I don’t want it soggy soggy looks like those three tablespoons are going to be about enough for this and again like I said I don’t really measure things out I more go by the consistency of things but I try to tell you about how much I’m using just so you can at least get an idea of.
What’s going on but again it’s not it’s not going to be something that you have to do precisely if you get more mayonnaise it’s not going to ruin it if you get less it’s not going to ruin it but you can always add more that’s the thing to remember if you got less you can always add more if you get too much you can’t.
Take it out so just keep that in mind all right now I see a big piece of red cabbage and I don’t like things that big into my cabbage so I’m going to get rid of that okay now just keep stirring that and get it stirred up really good and once you get it mixed see.
Sometimes I find those big chunks of things so I got to get rid of those don’t want big chunks okay now I think it’s mixed up pretty good so what I’m going to do now is just take my spoon and flatten out the top just so I can smooth it down we’re going to try to make it look.
Pretty okay try to get it as even as you can get it okay see how I flattened that out okay now what I’m going to do is I’m going to get a paper towel and take it around the edge so let’s let me do that okay okay this cleans off any residue on the outside of your bowl and.
I just take W up my paper towel take it around I don’t release any pressure I just keep running to the ground the bowl till I get to the end and if there’s any extras on there I’ll take my paper towel and wipe that off okay now you can see what that looks like.
Does that not look delicious I guarantee you it’s going to taste delicious so I hope you enjoy this recipe now before I sign off I want you to make sure that you subscribe and that you share this video with others so they can get some enjoyment out of this too and also leave me a comment let me know what you think but again don’t forget don’t forget to.
Subscribe all right that’s Anie Jen signing off I’ll catch you on the next recipe
