Rainbow Slaw - A Healthy Feast for the Eyes

Enjoy this fresh rainbow slaw recipe that tastes as good as it looks with a mix of colorful crunchy vegetables and a tangy citrus vinaigrette dressing.

We eat coleslaw as a side regularly. Often it's a bagged mix and I make a mayonnaise based dressing. I also like to make one with lime juice, vinegar, and oil dressing for fish tacos.

However, today I'm craving a tangy dressing with a very colorful coleslaw in a rainbow of colors.

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Making Rainbow Slaw

I used green and red cabbage and a couple of different colored carrots. For the dressing, I used fresh orange and lemon juice and some fresh ginger.

You can buy bagged coleslaw and I often do but if you want to control the amounts of vegetables it's really easy to shred your own with a mandoline slicer. You can also do this by hand with a sharp knife but it will take some time.

Of course, these cruciferous vegetables are rich in nutrients and some studies show that they lower your risk for cancer.

All I know is that this bowl is so bright and beautiful. It tastes great and has a satisfying crunchy texture with a delicious tangy dressing I really like.

Rainbow Slaw Recipe

Enjoy this bright, crunchy, tangy rainbow salad recipe with a tangy citrus dressing as a light meal or side dish that you can feel good about.

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Prep Time 3 hours hrs 20 minutes mins

Total Time 3 hours hrs 20 minutes mins

Course Salad Recipes

Cuisine American

Servings 8

Calories 111 kcal

Equipment

• JOYHILL V Blade Mandoline Slicer for Kitchen, 420 Stainless Steel Vegetable Chopper for Potato and Onion, Food Julienne Slicers with Safety Gloves and Blade Guard

Ingredients

  

1x2x3x

• 3 cups of shredded green cabbage
• 2 cups of shredded red cabbage
• 3 carrots - julienne style or cut thin

Dressing (makes ~ 3/4 cup)

• 1/4 cup fresh orange juice 1 large orange
• 1/8 cup fresh lemon juice
• 1/4 cup olive oil or vegetable oil
• 1.5 tablespoons apple cider vinegar
• 1/4 teaspoon fresh grated ginger
• 1/4 teaspoon celery seed
• 1/2 teaspoon prepared mustard
• salt and black pepper to taste

Instructions

 

• Cut up all the vegetables and toss them together in a large bowl.
• In a separate bowl combine all the ingredients for the vinaigrette dressing.
• Whisk the dressing together and pour about half on the vegetables to start.
• Use tongs to toss the vegetables together.
• Taste the rainbow slaw and add more dressing if desired.

Notes

I like a light hand when it comes to dressing so I always start with a little bit and add more if necessary.

Nutrition

Serving: 1gCalories: 111kcalCarbohydrates: 8gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 7gSodium: 102mgFiber: 3gSugar: 4g

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

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