(Creamy Coleslaw from Scratch)
Years ago, my husband found himself temporarily between jobs. One night after I got off work, he went with me to the grocery store. I wanted to make some coleslaw and needed to buy some cabbage to do so. I decided to use both Red and Green Cabbage for a colorful look. At the register, the young clerk looked at the heads of cabbage for a moment, before apologizing and asking what they were. We exchanged glances and let her know it was cabbage. My husband asked her if her mother had ever made coleslaw. She just shrugged sheepishly and told us that her mother didn’t cook either, the family bought all their meals.
We went home and I made supper. My husband looked at me afterwards and asked me if it was that hard to cook. My reply was something along lines of “Not Really.”
The next day he went down to the local branch of the library and checked out several cookbooks and even a VHS tape or two. When I came home, he had a wonderful meal waiting for me.
That evening reminded me of something I’ve never forgotten no one is born knowing how to cook. Every confident cook started by learning one simple recipe at a time. Rainbow Coleslaw is one of those recipes—easy to make, inexpensive, and a great place to build your confidence in the kitchen.
Introduction
Fresh, crisp, colorful, and incredibly easy to make, Rainbow Coleslaw is one of those classic side dishes that deserves a place in every cook’s recipe collection. While store-bought coleslaw mixes are convenient, making your own from fresh cabbage gives you better flavor, more crunch, and often costs less.
If you’ve never made homemade coleslaw before, don’t worry. It’s simply a matter of slicing a few vegetables, stirring together a quick dressing, and letting the flavors come together in the refrigerator. Once you’ve made it yourself, you may never want to buy prepared coleslaw again.
This recipe pairs beautifully with this week’s BBQ Pulled Pork Sandwiches and makes a colorful addition to picnics, cookouts, campground meals, and everyday family dinners.
❤️ Why You’ll Love This Recipe
- Fresh, crisp, and colorful
- Budget-friendly side dish
- Beginner-friendly
- No special equipment required
- Perfect for cookouts, sandwiches, and meal prep
Keeps well for several days
Rainbow Cabbage
Ingredients
Method
- Wash and dry all vegetables thoroughly.
- Thinly shred the green cabbage, red cabbage, and carrots.
- Place the vegetables in a large mixing bowl.
- In a separate bowl, whisk together the mayonnaise, vinegar, sugar, Dijon mustard, celery seed, salt, and pepper until smooth.
- Pour the dressing over the vegetables.
- Toss until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to blend.
- Stir again before serving.
Notes
🧺 Kitchen Confidence
This Week’s Skill: Choosing and Shredding Cabbage Fresh cabbage is one of the best bargains in the produce department. Look for heads that feel heavy for their size with crisp, tightly packed leaves. Green cabbage has a mild flavor that’s perfect for traditional coleslaw, while red cabbage adds beautiful color and a slightly peppery bite. No food processor? No problem! Cut the cabbage into quarters, remove the tough core, then use a sharp knife to slice it into thin strips. It only takes a few extra minutes and gives you complete control over the texture. A whole cabbage can last several weeks in the refrigerator, making it an economical vegetable to keep on hand.💰 Stretch Every Grocery Dollar
Skip the bagged coleslaw mix and buy whole heads of cabbage instead. They usually cost less per serving, stay fresh much longer, and can be used in soups, stir-fries, fried rice, tacos, salads, and countless other meals throughout the week.
♻️ Waste Not, Want Not
Still have extra cabbage? Use it later this week in soups, rice bowls, stir-fries, or simply sauté it with a little onion for an easy side dish. Cabbage is one of the most versatile vegetables you can keep in your refrigerator.
🍽️ Cooking for One or Two
This recipe keeps well, making it ideal for small households. Enjoy it with sandwiches today, serve it alongside another dinner later in the week, or top a baked potato with leftover pulled pork and a scoop of Rainbow Coleslaw for a completely different meal.
🥣 Meal Prep Note
Shred the vegetables ahead of time and store them in an airtight container. Mix the dressing separately and combine them about 30 minutes before serving for the freshest texture.
Storage & Freezing
Refrigerator: Store covered for up to 4 days. Stir before serving if the dressing settles.
Freezing: Not recommended. The vegetables lose their crisp texture after thawing
