A medium sized cabbage
1/2 cup of gluten free mayonnaise
Gluten-free seasoned rice vinegar to taste (you will need at least a half cup)
2-3 teaspoons of prepared gluten free mustard
freshly ground pepper
Clean the cabbage and shred using the food processor or a good knife and chopping board. Clean, peel and grate the carrots. Mix the cabbage and carrots with the mayo, seasoned rice vinegar (already has salt and sugar in it), mustard and pepper. If your guests like onion, you can grate a small onion and add this too!
This coleslaw will keep in the fridge for a day or two. After that, it begins to look disturbing and should be discarded.
If you are serving food to gluten-free friends, check carefully with the manufacturers, or on the reputable internet-based gluten free food lists, to make sure that all ingredients are gluten free. Or, ask your friends which brands are safe for them to eat.0