AKA Rainbow Cabbage Salad
If you follow me on Instagram, you might have seen my post about a version of this salad at the end of last year. I was talking about how happy I was to be making a Veggie Slaw in December entirely from vegetables we grew ourselves.
Some of that is due to plain luck – having fresh sweet peppers from the garden is not usual in December in Upstate New York. They somehow survived in the fridge until then, which is unusual. We had not ever grown red cabbage before. I couldn’t resist the plants when I saw them at the local greenhouse’s buy one, get one sale last June, and they grew spectacularly, despite our challenging weather this past summer. There actually are still some carrots out in the garden, under a hay bale, waiting to be dug up when Larry gets around to it. And this is the best time of year for Brussels sprouts – some cold weather sweetens them right up.
We are getting close to the garden’s last hurrah, however – at least when it comes to fresh stuff.
We are able to console ourselves though, because every day, we get more seed catalogs in the mail. Nothing gets rid of the blues about running out of last year’s fresh veggies like planning what veggies to grow this year!
This Rainbow Veggie Slaw is entirely adaptable to whatever vegetables you like and have on hand. Shredded cauliflower or broccoli would be good, as would jicama, turnips, rutabaga, celery, or even a robust lettuce, like romaine. The dressing is lightly creamy, with just the right balance of sweet and sour, which allows the flavors to shine through.
This version is all cut by hand, or grated on a box grater, but you can save time by using a food processor to chop everything. Kids might like it better that way, and if you’re making a lot, you won’t tire your hand out quite so much.
- 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
- 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
- Whisk the dressing ingredients together in a small bowl, and set aside while preparing the vegetables.
- Mix all of the vegetables together in a largish bowl, and pour the dressing over.
- Stir gently, until everything is thoroughly combined.
- Chill for several hours to allow flavors to blend. Serve cold and refrigerate leftovers for up to 3 days.
Nothing like a nice, fresh and crunchy salad in the middle of the winter!
Equipment used in this recipe:
Misen Chef’s Knife
and I make a small commission on your purchase.
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