Go Back
simplegoodfood's avatarsimplegoodfood

Rainbow Cabbage

Once you've made it yourself, you may never want to buy prepared coleslaw again.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 0 minutes
Chill Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Dinner, Lunch, Salad, Side Dish
Cuisine: American
Calories: 140
Ingredients Method Notes

Ingredients
  

  • 4 cups shredded green cabbage
  • 2 cups shredded red cabbage
  • 1 cup shredded carrots
  • 2 green onions thinly sliced
For the Dressing
  • ½ cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon granulated sugar or honey
  • 1 teaspoon Dijon mustard
  • ½ teaspoon celery seed
  • Salt and black pepper to taste

Method
 

  1. Wash and dry all vegetables thoroughly.
  2. Thinly shred the green cabbage, red cabbage, and carrots.
  3. Place the vegetables in a large mixing bowl.
  4. In a separate bowl, whisk together the mayonnaise, vinegar, sugar, Dijon mustard, celery seed, salt, and pepper until smooth.
  5. Pour the dressing over the vegetables.
  6. Toss until everything is evenly coated.
  7. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to blend.
  8. 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.