Happy 4th y’all!! This rainbow red cabbage coleslaw is the perfect last-minute side dish for your holiday bash, as you likely already have many of the ingredients already on hand. It comes together quickly, makes a dramatic, almost firework-like presentation, and has a creamy texture and spicy ‘kick’ that separates it from all other slaws of its kind.
Lighten Up With Rainbow Red Cabbage Coleslaw
While everyone else is focused on their big 4th of July day meals today, I’ve been thinking about lightening up my caloric intake. Seriously. Mark’s been home on staycation for the last week, and I think we have taken comfort food eating to a whole new gluttonous level. When we weren’t eating garlic-stuffed roast and white & sweet potato mash, we were out eating pho and shopping for spices for me to use in my upcoming recipes.
When we were back home again, we were munching down on shrimp dip and honey Tabasco lime chicken simultaneously. Yep. Mark’s dad had the GENIUS idea to put the two together at dinner one night, and well, we continued to top our chicken with the dip throughout lunch the next day. It was sooo good and satisfying. Sooo staycation food.
And the chocolate, y’all. Like 5 pounds of candy and ice cream in several different yummy flavor combinations. It was sooo awesome, and we would sooo do it again. Like next year, on his next staycation. But for now, all good staycation things must come to an end, and we need to get back to incorporating lighter food into the mix if we want to live well and feel good. So, that’s how this as-healthy-as-you-wanna-make-it rainbow red cabbage coleslaw came into being.
Somewhere Over the Red Cabbage Coleslaw Rainbow
I was at the produce market when I spotted a beautiful red cabbage display out of the corner of my eye. (Or is it purple cabbage? Who really knows?? Guess it’s all in the eye of the cabbage beholder, right??)
Then, I spotted a super-big carrot, a yellow squash, and one of the most beautiful red peppers that I have ever seen. When I placed them all into the buggy, they formed a collective veggie rainbow that made me want to rush home and turn them into this easy and creamy red cabbage slaw.
So, I did.
After we (I mean Mark) julienned the squash and finely sliced the rest of the veggies, I whipped up the easy coleslaw dressing, tossed it with the beautiful veggie mixture, and added a few nuts for extra crunch effect. Then I popped it into the fridge so it could get busy transforming itself into creamy and crunchy deliciousness.
And, it did.
Yum and yay for rainbow red cabbage coleslaw, y’all. It looks as good as it tastes, and tastes just as good as it looks. Yep.
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- 1 small red cabbage, cored and finely sliced
- 1 large carrot, peeled and thinly sliced
- 1 yellow squash, julienned with a mandolin using a 2mm attachment
- 1 red pepper, seeded and finely sliced
- 1 to 2 bunches green onions, chopped
- ¼ cup sliced almonds, optional
- ¼ cup raisins or dried cranberries, optional
- Coleslaw Dressing
- ¾ cup mayonnaise
- ¾ cup gluten free ranch dressing
- 3 teaspoons Tabasco coarse ground mustard
- salt, pepper, and cayenne pepper to taste
- ½ teaspoon lemon juice
- 1 teaspoon apple cider vinegar
- 1 tablespoon chopped fresh parsley
- Stir all coleslaw ingredients until well-incorporated.
- Fold into prepared cole slaw vegetables.
- Refrigerate for at least 2 hours before serving.