Best 4 Rainbow Cole Slaw Recipes

RAINBOW COLE SLAW

Steps:

• Slice cabbage into thin strips. Grate carrot on largest holes of box grater.
• Combine cabbage, carrot and salt in large colander set over bowl. Refrigerate 1 1/2 hours. Rinse off salt under cold water. Pat dry.
• Put mustard seeds, oil and chili flakes in small skillet; cover and cook over medium-high heat 1 minute, or until seeds start to pop, shaking constantly.
• Remove from heat and continue shaking pan until popping subsides. Cool in bowl.
• Whisk in vinegar, sugar and mustard. Season to taste with salt and pepper.
• Combine cabbage, carrot and bell peppers in large bowl. Add dressing, and toss to coat. Adjust seasonings.
• Serve immediately, or store up to 1 day in refrigerator.

SWEET & SOUR RAINBOW COLE SLAW

Steps:

• 1. These are most of the ingredients I used to make this recipe. I will post the recipe for the perch fillets that I served with this slaw very soon.
• 2. Add both the finely shredded red cabbage and the white cabbage to a large bowl.
• 3. Then add the remaining ingredients except grated onion to a separate bowl, & beat till mixture is creamy and smooth.
• 4. Now add the grated onion and beat again to blend thourgly.
• 5. Pour mixture over cabbage, then stir to blend. Then refrigerate for at least 2 hours before serving. Then stir again just before you are ready to serve. Garnish with chopped chive or parsley if desired.
• 6. These are the dried cherries that I used. A good way to add extra essential nutrients into your daily diet.

MOLLIE KATZEN'S RAINBOW-RAISIN COLE SLAW

Steps:

• Combine the vegetables & raisins in a large bowl.
• In a second container, combine the mayo, yogurt, honey, vinegar & salt. USe a fork or a small whisk to mix until uniform (''until you don't see the honey anymore'').
• Pour the dressing onto the salad & mix well -- and then eat!

RAINBOW COLE SLAW

Steps:

• 1. In a large bowl add the bag of shredded cole slaw.
• 2. Cut a wedge of red cabbage from a small cabbage, then finely shred it with a knife or box grater. Add to the bowl of cole slaw.
• 3. Chop up the green onion tops and add to the bowl.
• 4. Add the cup of dried cranberries to the bowl. Toss together to blend.
• 5. In another smaller bowl add the mayonnaise,splenda and apple cider vinegar. Whisk together to blend, then add the poppy seeds. Stir to blend.
• 6. Pour over the cole slaw mixture, and stir to blend together, add salt and pepper if desired, and toss to blend together.
• 7. Garnish if desired, but refrigerate till needed.