Rainbow Cole Slaw Recipes

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RAINBOW COLE SLAW



Rainbow Cole Slaw image

Make and share this Rainbow Cole Slaw recipe from Food.com.

Provided by dicentra

Categories     Greens

Time 20m

Yield 8 serving(s)

Number Of Ingredients 12

1/2 small green cabbage (about 1 1/4 lb.)
1/2 small red cabbage (about 1 1/4 lb.)
1 large carrot, peeled
1 tablespoon salt
2 tablespoons mustard seeds
1 tablespoon vegetable oil
1/4 teaspoon chili flakes
1/2 cup cider vinegar
1/4 cup sugar
1 teaspoon Dijon mustard
1 red bell pepper, cut into thin strips (about 1 1/2 cups)
1 yellow bell pepper, cut into thin strips (about 1 1/2 cups)

Steps:

  • Slice cabbage into thin strips. Grate carrot on largest holes of box grater.
  • Combine cabbage, carrot and salt in large colander set over bowl. Refrigerate 1 1/2 hours. Rinse off salt under cold water. Pat dry.
  • Put mustard seeds, oil and chili flakes in small skillet; cover and cook over medium-high heat 1 minute, or until seeds start to pop, shaking constantly.
  • Remove from heat and continue shaking pan until popping subsides. Cool in bowl.
  • Whisk in vinegar, sugar and mustard. Season to taste with salt and pepper.
  • Combine cabbage, carrot and bell peppers in large bowl. Add dressing, and toss to coat. Adjust seasonings.
  • Serve immediately, or store up to 1 day in refrigerator.

NEELY'S RAINBOW SLAW



Neely's Rainbow Slaw image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 14

3/4 cup mayonnaise
1/4 cup yellow mustard
1/2 teaspoon cayenne pepper
1/4 cup sugar
1/2 teaspoon celery seed
2 tablespoons apple cider vinegar
Salt and freshly ground black pepper
1/2 green cabbage
1/2 red cabbage
2 medium carrots, peeled
1/2 red onion
1 sweet potato, peeled
1 large unpeeled Gala apple
1 large unpeeled Granny Smith apple

Steps:

  • In a medium bowl, whisk together the mayonnaise, mustard, cayenne, sugar, celery seed, apple cider vinegar, and salt and black pepper, to taste, until thoroughly combined. Reserve.
  • Using a large holed grater attachment for a food processor, grate the cabbage, carrots, red onion, sweet potato, and apples. Remove to a large serving bowl and toss with the reserved dressing. Cover with plastic wrap and refrigerate for at least 2 hours.

SWEET & SOUR RAINBOW SLAW



Sweet & sour rainbow slaw image

This fresh, light coleslaw has a tangy citrus dressing with celery, mustard and poppy seeds - a lovely light side for a BBQ spread

Provided by Jennifer Joyce

Categories     Side dish, Vegetable

Time 30m

Number Of Ingredients 14

450g red and white cabbage (a mixture), very thinly sliced
2 carrots , peeled and sliced into thin matchsticks
1 small red onion , finely chopped
1 celery heart, thinly sliced
8 radishes , topped and tailed, then thinly sliced or quartered
1 red pepper , cored, deseeded and thinly sliced
2 tbsp white wine vinegar
juice 0.5 lemon
2 tbsp light brown soft sugar
1 tsp mustard powder
½ tsp yellow mustard seeds
½ tsp celery seeds
½ tsp poppy seeds
4 tbsp vegetable oil

Steps:

  • Put all the vegetables in a large bowl of iced water and leave in the fridge for 1 hr to crisp up. Drain well and pat dry on a tea towel, then tip into a large serving bowl.
  • To make the dressing, whisk all the ingredients together with a large pinch of salt until the sugar has dissolved. Pour over the vegetables, toss well and chill until ready to serve.

Nutrition Facts : Calories 115 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium

MOLLIE KATZEN'S RAINBOW-RAISIN COLE SLAW



Mollie Katzen's Rainbow-Raisin Cole Slaw image

This really is a rainbow! Let your kids have fun in the kitchen making this delicious, colourful & healthy cole slaw. From Mollie Katzen's book ' Salad People & More Real Recipes'.

Provided by Um Safia

Categories     Peppers

Time 10m

Yield 4-6 child size servings

Number Of Ingredients 12

1 1/2 cups packed shredded green cabbage
1 1/2 cups packed shredded purple cabbage (red)
1/2 small red bell pepper, minced (or cut in thin strips)
1/2 small yellow bell pepper, minced (or cut in thin strips)
1 medium carrot, grated
1/2 cup raisins (black, golden or a mixture of both)
1/3 cup mayonnaise (home-made or store bought)
1/3 cup natural plain yogurt
1 tablespoon honey
1 teaspoon vinegar (recipe states cider vinegar)
1/2 teaspoon salt
nonstick cooking spray, for the honey spoon

Steps:

  • Combine the vegetables & raisins in a large bowl.
  • In a second container, combine the mayo, yogurt, honey, vinegar & salt. USe a fork or a small whisk to mix until uniform (''until you don't see the honey anymore'').
  • Pour the dressing onto the salad & mix well -- and then eat!

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