Coleslaw is a summer staple at cookouts and potlucks. This rainbow coleslaw is a fresh take on a common recipe– the perfect combination of tangy, crisp and sweet!
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I never used to be a big fan of colesaw because what I had seen of coleslaw before just seemed like a soggy mess without much flavor. To be honestI, though, I’m not sure how many I tried before forming my opinion.
These days… I love a good coleslaw. And it makes sense because essentially, a coleslaw is much like a premixed salad coated with a tangy, creamy dressing.
Start with fresh ingredients and a great dressing and you really can’t go wrong.
(As long as your coleslaw isn’t as sweet as dessert, but that’s a discussion for another day).
Rainbow Coleslaw
If you have never been a fan of coleslaw before, you need to try this recipe! This crunchy, tangy, and fresh side dish is sure to give you a new appreciation!
P.S. It’s kid-friendly too, thanks to the slightly sweet dressing and the addition of the dried cranberries.
Next time you’re having a cookout, heading to a spring/summer potluck, or just in the mood for a fresh and healthy side dish, whip up a bowl of rainbow coleslaw!
P.S: don’t have mayonnaise on hand? No worries! You can blend a batch of mayo in just three minutes!
P.P.S.: This coleslaw pairs great with Instant Pot 30 Minute Barbecue Chicken!
Be sure to tag me (@thispilgrimlife) when you share your colorful slaw on social media (I want to see!), and come back and comment and tell us how you used it!
Rainbow Coleslaw
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 10+ servings 1x
- Category: side dish
Description
Coleslaw is a summer staple at cookouts and potlucks. This rainbow coleslaw is a fresh take on a common recipe– the perfect combination of tangy, crisp and sweet!
Ingredients
- 1/2 head of green cabbage
- 1/2 head of red cabbage
- 2 carrots
- 1/2 cup sliced almonds
- 1 C dried cranberries
Dressing:
- 1/2 C mayonnaise
- 1/4 C lime juice (about 2 limes)
- 1 tbsp sugar*
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground pepper
Instructions
1. Very thinly slice the green and red cabbage. Chop until the pieces are roughly a half-inch long. Transfer to a large mixing bowl.
2. Peel and shred the carrots. Alternately, if you have a julienne slicer, use it to slice the carrots into thin sticks.
3. Add the shredded carrots, almonds, and cranberries to the cabbage.
4. Whisk together the mayonnaise, lime juice, sugar, salt and pepper together in a small bowl. Pour the dressing over the cabbage mixture. Stir well until the dressing coats all the ingredients.
5. Refrigerate the coleslaw for an hour before serving.
Notes
*If you do not want to use granulated sugar, you can swap your sugar alternative of choice. Just sweeten to taste.
Girl. I’m a southerner, and I LIKE coleslaw. I have been using vinegar, not lime juice in my slaw dressing and MAN is that a total
Game changer. It was so stinking delicious.
★★★★★
Had the coleslaw tonight with fried chicken. The coleslaw was delicious. Thanks for sharing.
I tried this recipe for coleslaw and absolutely loved it! I am pretty picky about slaw dressing (has to be creamy and make the slaw moist enough) and was a little skeptical at first, but now I am sold on it! Planning on making it as a side for Easter!
★★★★★