Tangy Rainbow Slaw: The Best Fresh Twist on Classic Slaw
A refreshing take on slaw with vibrant colors and a tangy dressing.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-cook
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 2 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1 cup carrots, grated
- 1 cup bell peppers, sliced
- 1/2 cup green onions, chopped
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cabbages, carrots, bell peppers, and green onions.
- In a separate small bowl, whisk together the apple cider vinegar, olive oil, honey, Dijon mustard, salt, and pepper.
- Pour the dressing over the slaw and toss to combine.
- Let it sit for at least 20 minutes before serving to allow flavors to meld.
Notes
- This slaw tastes even better the next day after marinating in the fridge.
- Feel free to add other vegetables for extra crunch.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Tangy Rainbow Slaw, slaw, salad, side dish