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 20

Total Time 3 20

Course Salad Recipes

Cuisine American

Servings

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

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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