Rainbow Coleslaw Recipe

Recipe by becky

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

Scale

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)

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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.

vinaigrette salad dressing in a measuring cup with a whisk

In a large bowl, toss together cabbage, carrots, bell peppers, jalapeño, and cilantro. Drizzle vinaigrette dressing over coleslaw mixture and toss to combine.

bowl of rainbow coleslaw arranged on a red checkered tea towel