I always remember seeing a big bowl of coleslaw on the table at almost every cookout. It pairs so well with most of the other heavier dishes. It’s typically crunchy, cooling, and light.
However, I’m drawn away from this dish when I see it drowning in mayo or dressing. It ends up soggy and unappealing. If you’ve ever experienced that, then you’re in for a treat if you try out my colorful coleslaw recipe!
This recipe gets it color from green and purple cabbage, fresh parsley and green onions, and bright orange carrots. Toss them all together with the light mayo dressing and you have the perfect side dish to bring to the cookout.
To shred the vegetables, I use the shredding blade of my food processor. Alternatively, you can just buy shredded cabbage or carrots from the grocery store if you want to save yourself this extra step.
The dressing consists of mayo, apple cider vinegar, raw honey, salt and pepper. Easy. Mix them all together and then toss it over the slaw. The natural juices from the cabbage will release and help the flavors combine nicely.
For an extra crunch to the recipe, add slivered toasted almonds just before serving!
- 1/2 medium head of green cabbage, shredded
- 1/2 medium head of purple cabbage, shredded
- 1 1/2 cup shredded carrots
- 1 cup chopped green onion
- 1/2 cup chopped fresh parsley
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- Sea salt and black pepper to taste
- Combine the shredded cabbages, carrots, onions and parsley into a large mixing bowl.
- Mix together the mayo, vinegar, honey, salt and pepper in a small mixing bowl.
- Pour the dressing over the mixed vegetables and stir together until well combined.