Recipes » Salads » Rainbow Slaw
T. Colin Campbell Center for Nutrition Studies

Rainbow Slaw

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This slaw has it all: sweet, tart, crunch, a rainbow of veggies, and even crisp apples. It’s a great way to get several beneficial foods all in one place, and it will make your mouth very, very happy!
Prep: 25 mins Yield: 4 servings
Gluten Free Low Sugar

I thought I didn’t like cabbage — not when it was served boiled when I was a kid, or even later when I tried coleslaw dishes. Until . . . one day I decided to give red cabbage a try. The color was so enchanting; it just called to me in the grocery store, and I was hooked! Soon after, I developed this salad with red cabbage, some carrots, and some sweetness from a julienned apple.

Reprinted from Dreena’s Kind Kitchen: 100 Whole-Foods Vegan Recipes to Enjoy Every Day (BenBellaBooks, 2021)

Ingredients

Ingredients

Dressing

  • 3 Tbsp plain non-dairy yogurt, unsweetened
  • 1 Tbsp tahini or almond butter
  • 1 tsp Dijon mustard
  • ¾ tsp sea salt
  • ⅛ tsp ground allspice
  • 2 Tbsp red wine vinegar or apple cider vinegar
  • 1 Tbsp coconut nectar or pure maple syrup
  • Lemon pepper or freshly ground black pepper to taste (optional)

Slaw

  • 2 cups red cabbage, finely sliced or shredded
  • 2 cups napa cabbage, finely sliced or shredded
  • 1–2 cups apple, julienned
  • 1 cup carrot, shredded or julienned
Whole Food, Plant-Based Living: Getting Started

Instructions

Instructions

  • 1. Whisk together all the dressing ingredients in a large bowl.
  • 2. Add the slaw ingredients and toss to coat. Taste and add extra seasoning as desired, or finish with a good twist of lemon pepper! Serve immediately for best results.

Cooking Tips

Cooking Tips

  • 1. If you want to skip the napa cabbage (even though it’s milder in flavor), feel free to substitute with some of the other suggested veggies!
  • 2. You can use rice vinegar in place of the red wine vinegar.
  • 3. Brands of non-dairy yogurt can vary quite a lot in flavor and texture. Soy or nut-based yogurt work best for this recipe because coconut yogurt can taste too sweet or pronounced in this dressing. Also, try to find a very thick yogurt for this recipe. If you don’t have yogurt on hand or don’t want to use it, instead use another ½–1 Tbsp tahini and a tsp or so more vinegar if desired.
  • 4. Gala apples are a good choice because they don’t brown much.
  • 5. You can play with some other combinations of veggies in this slaw; try swapping other vegetables for the napa cabbage, the carrot, or both! For instance: 1 cup julienned red bell pepper, 1 cup julienned cucumber (remove seeds and cut lengthwise), or 1 cup julienned jicama.
  • 6. If you like dried fruit in your coleslaw, try adding raisins or cranberries.

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