Colorful Winter Rainbow Slaw
A vibrant and crunchy winter slaw featuring a mix of colorful cabbages and root vegetables, tossed in a tangy vinaigrette.
Equipment
- 1 Mixing Bowl large
- 1 Whisk
- 1 Knife sharp
- 1 Cutting board
Ingredients
Vegetables
- 2 cups red cabbage thinly sliced
- 2 cups green cabbage thinly sliced
- 1 cup carrots julienned
- 1 cup radishes julienned
Dressing
- 1/4 cup apple cider vinegar
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
Preparation
- Wash and dry all vegetables. Use a sharp knife or mandoline to slice the cabbages thinly. Julienne the carrots and radishes.
- In a bowl, whisk together apple cider vinegar, honey, Dijon mustard, olive oil, salt, and pepper until well combined.
- Toss the sliced vegetables with the dressing in a large mixing bowl, ensuring everything is evenly coated.
- Allow the slaw to sit for at least 10 minutes to let the flavors meld together.
Serving
- Serve the slaw chilled or at room temperature as a side dish or part of a buffet spread.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving again.
Notes
Pro Tips: For extra crunch, add nuts or seeds just before serving.
Ingredient Substitutions: Use maple syrup instead of honey for a vegan option.
How to Serve: Pair with grilled chicken or fish for a complete meal.
Storage & Freshness: Keep the slaw chilled and consume within 3 days.
Make-Ahead Tips: Prepare the dressing a day in advance to save time.
Ingredient Substitutions: Use maple syrup instead of honey for a vegan option.
How to Serve: Pair with grilled chicken or fish for a complete meal.
Storage & Freshness: Keep the slaw chilled and consume within 3 days.
Make-Ahead Tips: Prepare the dressing a day in advance to save time.