Rainbow Red Cabbage Coleslaw
This rainbow red cabbage coleslaw is creamy, crunchy deliciousness. Perfect for a side dish or a light lunch, this coleslaw is just as beautiful to look at as it is satisfying to eat.
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Servings: 4 to 6
Calories: 449kcal
Ingredients
- 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 coarse ground mustard
- salt pepper, and cayenne pepper to taste
- ½ teaspoon lemon juice
- 1 teaspoon apple cider vinegar
- 1 tablespoon chopped fresh parsley
Instructions
- Stir all coleslaw ingredients until well-incorporated.
- Fold into prepared cole slaw vegetables.
- Refrigerate for at least 2 hours before serving.
Notes
We liked this rainbow red cabbage coleslaw best after about 6 hours in the coldest part of our fridge. The longer it sits, the better it tastes but the thinner the coleslaw dressing becomes.
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Nutrition
Serving: 4g | Calories: 449kcal | Carbohydrates: 27.4g | Protein: 4.4g | Fat: 37.8g | Saturated Fat: 2.3g | Cholesterol: 19mg | Sodium: 1622.3mg | Fiber: 5.7g | Sugar: 11.7g