Rainbow Veggie Slaw
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.
Servings: 6
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.