Rainbow Veggie Slaw
Prep time
Total time
This salad, as shown in the photos, was chopped by hand, or with a box grater - you can save time and get a finer texture if you do all the vegetables in batches in the food processor.
Recipe type: Salads
Serves: 4 to 6 servings
The Dressing
  • ¼ cup mayonnaise
  • ¼ cup greek yogurt or sour cream
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon honey [or a little more if you like it sweeter]
  • about ¼ teaspoon grated fresh garlic, or ⅛ teaspoon granulated garlic powder
  • salt and pepper to taste
The Veggies
  • 4 cups finely chopped Red Cabbage
  • 1 cup finely chopped Brussels sprouts
  • ½ cup grated carrots
  • ¼ cup finely chopped sweet red pepper
  • 2 tablespoons very finely chopped white or yellow onion
  1. Whisk the dressing ingredients together in a small bowl, and set aside while preparing the vegetables.
  2. Mix all of the vegetables together in a largish bowl, and pour the dressing over.
  3. Stir gently, until everything is thoroughly combined.
  4. Chill for several hours to allow flavors to blend. Serve cold and refrigerate leftovers for up to 3 days.
Recipe by The Creekside Cook at http://thecreeksidecook.com/rainbow-veggie-slaw/