Best 7 Colorful Coleslaw Recipes

COLORFUL COLESLAW

Steps:

• Combine the shredded green cabbage, purple cabbage, sweet peppers and carrots in a bowl. In a separate bowl, mix the mayonnaise, milk, sugar, vinegar, salt and hot sauce. Pour over the cabbage. Toss to combine. Add the cilantro at the very end. Cover and refrigerate for 2 hours.

COLORFUL COLESLAW(PIONEER WOMAN)

Steps:

• Combine the shredded green cabbage, purple cabbage, sweet peppers and carrots in a bowl.
• In a separate bowl, mix the mayonnaise, milk, sugar, vinegar, salt and hot sauce. Pour over the cabbage. Toss to combine.
• Add the cilantro at the very end.
• Cover and refrigerate for 2 hours.

COLORFUL COLESLAW

Steps:

• Place red and green cabbage, red and yellow bell pepper, snap peas, cucumber, cherry tomatoes, and onion in a mixing bowl.
• Whisk vinegar, yogurt, sesame oil, celery seed, sugar, garlic powder, salt, and pepper together in a small mixing bowl until smooth. Pour over vegetables. Toss gently to coat. Cover and refrigerate until chilled and flavors combine, at least 2 hours.

COLORFUL COLESLAW WITH A KICK

Steps:

• In a large bowl, combine green cabbage, red cabbage, red bell pepper, yellow bell pepper, red onion, carrots, and cilantro. In a small bowl, mix together olive oil, lime juice, cumin, garlic, and hot pepper sauce. Toss dressing with cabbage mixture until evenly coated. Season with salt and pepper. Let stand 30 to 60 minutes before serving.

HEALTHY COLORFUL COLESLAW

Steps:

• In a large bowl, combine the cabbage, peppers, carrots and onions. In a blender, combine the dressing ingredients; cover and process until smooth. Drizzle over vegetables and toss to coat. Cover and refrigerate for at least 1 hour. Toss; serve with a slotted spoon.

COLORFUL COLESLAW VINAIGRETTE

Steps:

• Shred all of the vegetables.
• I use the slicer on my food processor and not the shredder because it makes everything so small and juicy.
• I find the cabbage shreds nicely using the slicer and I usually cut my peppers into 2 or 4 wedges and stand them up.
• I do use the large shredder for the carrots.
• Place all vegetables in a large Tupperware bowl.
• Don't worry that it looks like a lot, it will reduce by about half after it marinades for a couple of hours.
• Place all the dressing ingredients in a saucepan on the stovetop and bring just to a boil.
• Remove from heat and stir well.
• Pour it over the vegetables.
• Seal lid and shake.
• Place in refrigerator and shake every once in a while.
• I usually drain off some of the marinade before I serve it because it is so juicy.

COLORFUL COLESLAW

Steps:

• Thinly slice the cabbage into a large bowl and add the carrot, the bell pepper, the scallion, and the herbs. Toss the mixture well. Toast the caraway seeds in a small skillet over medium heat, stirring, until fragrantly toasty and browned lightly in color, about 2 minutes. Coarsely crush the seeds with a mortar and pestle, or on a cutting board with the bottom of a heavy skillet. Add the seeds to the coleslaw with the vinegar, maple syrup, and salt and toss the mixture well, then let it sit until wilted, 15 to 30 minutes. Stir in the oil, and season the salad with salt and freshly ground pepper.