Rainbow Coleslaw Recipe
This post may contain affiliate links. Please read the disclosure policy to learn more.
Thank you for supporting this blog!
A vibrantly colored rainbow coleslaw recipe made with purple and green cabbage, bell peppers, jalapeños, carrot ribbons, and cilantro, all tossed in a homemade vinaigrette dressing. Ideal for serving as a side dish at summer barbecues, cookouts, picnics, and potlucks, or as a rainbow addition to Pride celebrations.
Key Ingredients
- For the Vinaigrette – Apple cider vinegar, olive oil, Dijon mustard, and honey make a sweet-meets-sour dressing. I’ve experimented with different dressing quantities, and prefer mine on the heavier side; you can use less than the full recipe, or double it if you love lots of dressing. And feel free to experiment with vinegars and mustards; flavored olive oils; or liquid sweeteners. Remember to choose maple syrup if you want to keep the salad vegan-friendly.
- For the Vegetable Mix – I chose red and yellow peppers, orange carrots, and green and purple cabbage. This colorful blend offers a range of textures and flavors, for a crunchy, crisp, and fresh-tasting summer salad. Before getting started, take time to thoroughly wash, de-seed, and remove the stems from the peppers; wash the heads of cabbage and remove the outer leaves; and wash and peel the carrots.
- To Season – I added half of a seeded, diced jalapeño, as well as a generous amount of chopped cilantro (coriander, if you’re in the UK!) You can use the whole jalapeño, or omit it if you don’t like heat. And, like leeks, remember that cilantro is very dirty. Wash thoroughly before tossing it with the salad—if you don’t, you might notice a sandy, gritty, unappealing texture. I like to soak cilantro in a bowl of cold water, along with a splash of vinegar to make sure it’s super clean. And if you’re not a fan, replace the cilantro with chopped fresh parsley instead.
Tips, Tricks, and Variations
- Add more color. Red tomatoes, orange peppers, yellow carrots, or green bell peppers create additional flavor and visual appeal. (I could not come up with a blue vegetable, but if you can think of one, feel free to toss that in, too!
- Use a quick peeler. While studying at Le Cordon Bleu, I very quickly learned that peeling with a paring knife is not my strong suit. One of my classmates gifted me a quick peeler (y-peeler) and it’s how I peel everything to this day. In this recipe, it works really well for making the long carrot ribbons.
- Slice with a sharp knife. You’ll need a sharp chef’s knife to slice cleanly through the peppers and cabbage. For the cabbage, slice off the wedge you want to use for the salad (you’ll have plenty left over!) then make your cuts as close together as possible to create thin strands of cabbage. The natural layers will do the rest of the work for you.
- Use a big bowl. This recipe makes a lot of salad! Choose a big mixing bowl with plenty of room to stir the ingredients together. And for serving, I recommend a clear glass salad bowl, so you can see the pretty rainbow colors.
- Mix in a measuring cup. Whisking the vinaigrette ingredients in a spouted measuring cup or jug (rather than a bowl) allows you to drizzle the dressing evenly over the salad.
Rainbow Coleslaw Recipe
- Total Time2 hours 10 minutes
- YieldAbout 1.2 kg (42 ounces), or 8 1-cup portions 1x
A vibrantly colored rainbow coleslaw recipe made with purple and green cabbage, bell peppers, jalapeños, carrot ribbons, and cilantro, all tossed in a homemade vinaigrette dressing.
Ingredients
Vinaigrette Dressing:
120 milliliters apple cider vinegar (1/2 cup)
80 milliliters extra virgin olive oil (1/3 cup)
45 grams Dijon mustard (3 tablespoons)
40 grams honey or maple syrup (2 tablespoons)
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/8 teaspoon chili flakes, or to taste
Coleslaw:
265 grams green cabbage (9 ounces; about 2 cups), shredded
265 grams red cabbage (9 ounces; about 2 cups), shredded
100 grams carrots, grated or sliced into ribbons (3-4 medium carrots; about 2 cups)
160 grams yellow bell pepper, seeded and thinly sliced (1 pepper; about 1 1/4 cups)
160 red bell pepper, seeded and thinly sliced (1 pepper; about 1 1/4 cups)
1/2 jalapeño, seeded and finely chopped
20 grams fresh cilantro, chopped (1/3 cup, loosely packed)
Instructions
In a spouted measuring cup, whisk together apple cider vinegar, extra virgin olive oil, honey, dijon mustard, kosher salt, ground black pepper, and chili flakes. Set aside.
In a large bowl, toss together cabbage, carrots, bell peppers, jalapeño, and cilantro. Drizzle vinaigrette dressing over coleslaw mixture and toss to combine.
Refrigerate at least 2 hours, or until ready to serve.
Store rainbow coleslaw in an airtight container in the refrigerator for up to 3 days.
Notes
Recipe can be halved or doubled.
How to Serve Rainbow Coleslaw
This rainbow coleslaw works nicely as a side dish for potlucks, picnics, and cookouts. Serve as an accompaniment to burgers or chicken BBQ, alongside other summer sides such as red potato salad, Amish macaroni salad, corn on the cob, and homemade pickles. It’s also great as a topping for burgers, tacos, and sandwiches. And the rainbow color scheme makes it a great addition to Pride Month celebrations, and a healthier alternative to sweet rainbow treats like cake rolls, rainbow cookies, and rainbow whoopie pies.
Make-Ahead and Storage Suggestions
The flavors in this salad deepen and develop over time. Although you can eat it immediately, for maximum flavor I recommend refrigerating for at least two hours prior to serving.
To make ahead: You can wash, cut, and prep the vegetables up to 24 hours in advance. Refrigerate in airtight containers or sealed food storage bags until you’re ready to assemble the coleslaw.
Other Salad Recipes You Might Enjoy
No-Mayo Red Potato Salad
Amish Macaroni Salad
Pennsylvania Dutch Corn Relish
Feta and Watermelon Salad
Chickpea Salad
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
