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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.
AKA Rainbow Cabbage Salad
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.
Rainbow Veggie Slaw
Ingredients
The Dressing
- 1/4 cup mayonnaise
- 1/4 cup greek yogurt or sour cream
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey [or a little more if you like it sweeter]
- about 1/4 teaspoon grated fresh garlic or 1/8 teaspoon granulated garlic powder
- salt and pepper to taste
The Veggies
- 4 cups finely chopped Red Cabbage
- 1 cup finely chopped Brussels sprouts
- 1/2 cup grated carrots
- 1/4 cup finely chopped sweet red pepper
- 2 tablespoons very finely chopped white or yellow onion
Instructions
- 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:
Box Grater
Misen Chef’s Knife
French Whisk
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So very colourful, crunchy and appetizing!
Thanks, Angie!
My husband is such a picky eater when it comes to salads but I think he will like this one. It looks delicious.
I hope he loves it Gerlinde – quite hearty for a salad.
Look at all of the color in that salad – pretty and healthy!!! Thanks for sharing this!
Thanks MJ – hope that you give it a try!
Hey! So glad to see you blogging more again and I love this salad – so beautiful and it sounds delicious. Thanks, as always!
Thanks Roberta – trying to post more consistently this year. 🙂
I’ve never met a slaw I didn’t love! Yours is gorgeous!! I’ve never added red bell pepper, but I love, love that idea. Thanks for inspiring me 🙂
Thanks Liz – the bell pepper just adds such a great flavor!
Just made this tonight as had a whole red cabbage in the fridge. No sprouts or garlic but added some celery and an apple instead, plus a little tahini and pomegranate molasses with the honey and a few pumpkin/sunflower seeds. It’s waiting in the fridge to go with the tortilla later and looks/tastes yum!
Would love to try adding sprouts another time as we never eat them except at Christmas!
Thanks for the inspiration via instagram! x
Just to say “thank you” for delicious food.
Just to say “thank you” for delicious food.
Thank you for saying so!