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Rainbow Slaw Salad

Baked Bree Recipe by

Rainbow Slaw Salad

Eat the rainbow! This Rainbow Slaw is not only colorful, it's fresh and delicious. Adults and kids all love a colorful salad like this one. 8 servings

(26 comments)
  • Prep Time 20 min
  • Total Time 25 min
  • Servings 0

Rainbow Slaw Salad  

As prepared by Baked Bree

Remember when your doctor told you to make sure your plate has all of the colors in the rainbow?


Eating the rainbow is easy with this fresh and light slaw. Here at Tablespoon, we love anything rainbow! And how could anyone resist a slaw this beautiful?

This Rainbow Slaw is perfect for a summer get together because it is made with a honey lime dressing, tons of fresh and colorful vegetables, and not even a smidge of mayo. It will last longer outdoors, and it just gets better and better as it sits. It is light, crisp, and beyond tasty.

Want to see how to make this rainbow slaw? Awesome. Let’s go.

Dressing for Rainbow Slaw

I start by making my dressing. Combine honey, lime juice, vinegar, cumin, salt, and pepper in a small bowl. Whisk to dissolve the honey.

Drizzling in olive oil

Slowly drizzle in the olive oil, while whisking. Take a taste to make sure that your seasonings are right. You might need a little more salt and pepper. Or honey even. It truly depends on your taste. Set the dressing aside.

Ingredients for Rainbow Slaw

Chop, then combine the vegetables in a large bowl (I wait until I have tossed the salad before adding in the cilantro).

Vegetables in bowl

Pour the dressing over the slaw and give a good toss.

Adding cilantro

Add the cilantro and toss until everything is combined. Give a taste and make sure that you’re properly seasoned.

Finished Rainbow Slaw, ready to eat

This slaw is great served right away, but I think that it tastes better after an hour or two (or a day) in the fridge. Enjoy!

See Recipe

Rainbow Slaw Salad

Ingredients

1/4
cup honey
1/4
cup lime juice
2
Tablespoons vinegar
1
Tablespoon ground cumin
1/2
teaspoon salt
1/4
teaspoon ground pepper
1/3
cup olive oil
3
cups shredded red cabbage
1
cup grated carrot
4
thinly sliced green onions
1
cup sugar snap peas, sliced
1
sliced red pepper
1
sliced yellow pepper
1
cup chopped cilantro

Directions

  • 1 In a small bowl, whisk together honey, lime juice, vinegar, cumin, salt, and pepper. Slowly whisk in the olive oil. Set aside.
  • 2 Chop vegetables to bite size.
  • 3 In a large bowl, combine red cabbage, carrots, green onions, sugar snap peas, red pepper, and yellow pepper. Give a toss and add cilantro.
  • 4 Pour the dressing over the slaw and toss until coated. Check for seasoning and add salt and pepper as needed.
See Post

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