When you think BBQ, you might think of hamburgers and hot dogs with all the toppings and gluten-free condiments. Or a great juicy, well-rested piece of the best marinaded beef with a little BBQ sauce. Or even a crispy chicken rubbed with the perfect spices and served with a gluten-free Eastern or South East Asian Sauce as accompaniment. Regardless of what your preference is, one of the three salads we are featuring today will most likely be present. These recipes for Macaroni Salad, Potato Salad, and Coleslaw are the perfect gluten-free BBQ side salads for any BBQ menu.

What makes these recipes special? Well, for 1) the dressing is very similar for all three salads; 2) they are all made vegan and refined sugar-free, and 3) they are also lower in fat as we replace some of the vegan mayo with dill pickle juice.

Yes, dill pickle juice. Never throw that stuff out. It’s like liquid gold. You can use it in all your salad dressings and so much more (if you like the flavour of the pickles, of course). Before I get too sidetracked with the many uses for pickle juice, let’s get to 3 of the Best Vegan Gluten-Free BBQ Side Salad Recipes.

Recipes for Vegan Gluten-Free BBQ Side Salads

As mentioned, these salads use a very similar dressing with a few exceptions with the coleslaw dressing. Even though they are so much alike, they take on completely different flavours when mixed with the base salad mixture. So, let’s get to the recipes.

Potato Salad Dressing and Macaroni Salad Recipes

Dressing Ingredients

DRESSING INGREDIENTS FOR BOTH THE POTATO AND MACARONI SALAD

• 1 cup vegan (or regular) mayo
• 1/4-1/2 cup pickle juice
• 1 tablespoon yellow or Dijon mustard
• Salt and pepper to taste
• 1/4 cup fresh dill or parsley or 1.5 tablespoon dried dill or dried parsley
  (optional)

The pickle juice can be used to adjust the consistency of the dressing to your preference. If you prefer a thinner dressing, add more pickle juice. If you prefer a thicker dressing, add less of the pickle juice.

Dressing Directions:

1. In a small bowl, mix the mayonnaise, pickle juice, and mustard.
2. Season with salt and pepper to taste.

Macaroni Salad Base Ingredients and Directions

INGREDIENTS

• 1 lb gluten-free elbow (or any short gluten-free pasta you have on hand – I used penne pasta), cooked and cooled
• 1 red pepper, diced
• 1/2 red onion, diced
• 2 stalks of celery, diced
• 2 medium carrots, shredded
• fresh parsley or dill, chopped for garnish (optional)

DIRECTIONS

• Cook the pasta according to the package directions or our tips for cooking gluten-free pasta.
• Once cooked, drain in a strainer and immediately rinse with cold water until cooled.
• Transfer the cooled, drained pasta to a large bowl and add red bell pepper, red onion, celery, and carrots.
• Add the dressing to the macaroni bowl and toss until evenly coated. Season with more salt and pepper (if needed) and then refrigerate for at least 1 hour before serving. This allows the flavours to develop.
• Sprinkle with fresh parsley or dill (optional) and serve.

Potato Salad Base Ingredients and Directions

INGREDIENTS

• 12 medium red potatoes cooked, peeled, and diced
• 1/2 cup red onion, finely diced
• 2 stalks of celery, diced
• 1/2 cup dill pickles, finely diced (or pickle relish)
• 1/4 cup green onions diced for garnish (optional)
• sweet paprika sprinkled on top for garnish (optional)

DIRECTIONS

• Boil the potatoes in a large pot until fork tender.
• Once they are fork tender, place potatoes into an ice water bath until they have cooled.
• Once cooled, remove the skins. Rinse, drain, and dry the potatoes.
• Cut the potatoes into small cubes and add the red onion, celery, and dill pickles.
• Add the dressing to the potatoes and toss until evenly coated. Season with more salt and pepper (if needed) and then refrigerate for at least 1 hour before serving. This allows the flavours to develop.
• Sprinkle the top of the bowl with paprika and/or green onions (optional) and serve.

Cole Slaw Ingredients and Directions

Coleslaw Dressing Ingredients (different from potato and macaroni salads):

• 1 cup vegan (or regular) mayo
• 1/4 cup pickle juice
• 1/4 cup Monk Fruit Sugar blend
• 1/4 cup apple cider vinegar
• Salt and pepper to taste
• 1/4 cup fresh dill or parsley or 1.5 tablespoons dried dill or dried parsley
  (optional)

Coleslaw Dressing Directions:

1. In a small bowl, mix the mayonnaise, pickle juice, monk fruit sugar, and apple cider vinegar.
2. Season with salt and pepper to taste.

Coleslaw Base Ingredients:

• 2 lbs green cabbage, cored and grated
• 1/2 cup peeled and shredded carrots

Coleslaw Directions:

1. Combine the shredded cabbage, and carrots in a large mixing bowl.
2. Pour the dressing over cabbage and carrot mixture and mix until everything is evenly coated with the dressing.
3. Season with salt and pepper (if needed)
4. Place coleslaw in the refrigerator from 1-24 hours before serving.
5. Be sure to stir it well before serving as the dressing may settle on the bottom of the bowl. Serve cold.

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If you are interested in a non-vegan, traditional recipe, you can check out our recipe for a gluten-free creamy coleslaw here.

What are some of your favourite Gluten-Free BBQ side salads? Let us know in the comments

Print Recipe/Tips

Nutrition facts: 200 calories 20 grams fat

Ingredients

Potato Salad Dressing and Macaroni Salad Recipes

Dressing Ingredients

DRESSING INGREDIENTS FOR BOTH THE POTATO AND MACARONI SALAD

• 1 cup vegan (or regular) mayo
• 1/4-1/2 cup pickle juice
• 1 tablespoon yellow or Dijon mustard
• Salt and pepper to taste
• 1/4 cup fresh dill or parsley or 1.5 tablespoons dried dill or dried parsley
  (optional)

The pickle juice can be used to adjust the consistency of the dressing to your preference. If  you prefer a thinner dressing, add more pickle juice. If you prefer a thicker dressing, add    less of the pickle juice.

Dressing Directions:

1. In a small bowl, mix the mayonnaise, pickle juice, and mustard.
2. Season with salt and pepper to taste.

Macaroni Salad Base Ingredients and Directions

INGREDIENTS

• 1 lb gluten-free elbow (or any short gluten-free pasta you have on hand - I used penne pasta), cooked and cooled
• 1 red pepper, diced
• 1/2 red onion, diced
• 2 stalks of celery, diced
• 2 medium carrots, shredded
• fresh parsley or dill, chopped for garnish (optional)

DIRECTIONS

• Cook the pasta according to the package directions or our tips for cooking gluten-free pasta.
• Once cooked, drain in a strainer and immediately rinse with cold water until cooled.
• Transfer the cooled, drained pasta to a large bowl and add red bell pepper, red onion, celery, and carrots.
• Add the dressing to the macaroni and toss until evenly coated. Season with more salt and pepper (if needed) and then
• Refrigerate for at least 1 hour before serving. This allows the flavours to develop.
• Sprinkle with chopped parsley or dill (optional) and serve.

Potato Salad Base Ingredients and Directions

INGREDIENTS

• 12 medium red potatoes cooked peeled and diced
• 1/2 cup red onion, finely diced
• 2 stalks of celery, diced
• 1/2 cup dill pickles, finely diced (or pickle relish)
• 1/4 cup green onions diced for garnish (optional)
• sweet paprika sprinkled on top for garnish (optional)

DIRECTIONS

• Boil the potatoes in a large pot until fork tender.
• Once they are fork tender, place potatoes into an ice water bath until they have cooled.
• Once cooled, remove the skins. Rinse, drain, and dry the potatoes.
• Cut the potatoes into small cubes and add the red onion, celery, and dill pickles.
• Add the dressing to the potatoes and toss until evenly coated. Season with more salt and pepper (if needed) and then refrigerate for at least 1 hour before serving. This allows the flavours to develop.

INSTRUCTIONS/NOTES/TIPS

Cole Slaw Ingredients and Directions

Coleslaw Dressing Ingredients:

• 1 cup vegan (or regular) mayo
• 1/4 cup pickle juice
• 1/4 cup Monk Fruit Sugar blend
• 1/4 cup apple cider vinegar
• Salt and pepper to taste
• 1/4 cup fresh dill or parsley or 1.5 tablespoons dried dill or dried parsley
  (optional)

Coleslaw Dressing Directions:

1. In a small bowl, mix the mayonnaise, pickle juice, monk fruit sugar, and apple cider vinegar.
2. Season with salt and pepper to taste.

Coleslaw Base Ingredients:

• 2 lbs green cabbage, cored and grated
• 1/2 cup peeled and shredded carrots
• fresh parsley or dill, chopped for garnish (optional)

Coleslaw Directions:

1. Combine the shredded cabbage, and carrots in a large mixing bowl.
2. Pour the dressing over cabbage and carrot mixture and mix until everything is evenly coated with the dressing.
3. Season with salt and pepper (if needed)
4. Place coleslaw in the refrigerator from 1-24 hours before serving.
5. Be sure to stir it well before serving as the dressing may settle on the bottom of the bowl. Serve cold, 

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