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Rainbow Slaw Salad

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  • Prep 20 min
  • Total 25 min
  • Servings 8
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This Rainbow Slaw Salad is not only colorful, it's fresh and delicious. Adults and kids all love a colorful salad like this one.
by: Baked Bree
Updated Mar 8, 2017
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  • 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


  • 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.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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. 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. Start by making the dressing. Combine honey, lime juice, vinegar, cumin, salt, and pepper in a small bowl. Whisk to dissolve the honey. 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. This slaw is great served right away, but it tastes even better after an hour or two (or a day) in the fridge. Enjoy!
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