Rainbow Coleslaw
All the colours of the rainbow represented here! Cider vinegar and celery seed in the dressing add some extra flavour.
Servings: 8 cups
Calories: 113kcal
Equipment
- Mandolin or Food Processor
Ingredients
Dressing
- 1 ¼ cups mayonnaise
- 5 Tbsps cider vinegar
- 3/12 Tbsps grated onion
- 1 ½ tsps sugar
- 1 ½ tsps celery seed
- 1 teaspoon salt
- 1 teaspoon black pepper
Slaw
- 3 cups green cabbage thinly sliced See Note 1.
- 3 cups red cabbage thinly sliced See Note 1.
- ½ red bell pepper thinly sliced
- ½ cup peeled carrot grated
- 2 Tbsps fresh dill divided 1 + 1
Instructions
- Whisk all Dressing ingredients together until well mixed. Set aside.
- In a large bowl combine cabbages, peppers, onions, carrots and 1 tablespoon dill. Toss to combine.
- Add dressing and stir to combine. Refrigerate one hour and up to 2 hours before serving. (if you want to make ahead prepare dressing and salad separately and toss together one hour before serving.)
- Adjust salt and pepper and sprinkle remaining dill just before serving.
Notes
-
- The most important thing for this recipe is the size of your grated cabbage. I used a mandolin with the blade for the smallest French Fry setting. You don't want your cabbage to be too fine. A food processor tends to make too fine a dice. If you don't have a mandolin, I would consider slicing the cabbage finely by hand. Cut the cabbage into quarters and take fine slices off the outside pointy edges.
Nutrition
Calories: 113kcal | Carbohydrates: 10g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 572mg | Potassium: 190mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2000IU | Vitamin C: 39mg | Calcium: 37mg | Iron: 1mg