Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Yield 10 servings

Ingredients

  • Half small cabbage about 1 lb
  • 2 carrots shredded
  • 2 stalks celery finely diced
  • Half red bell pepper thinly sliced
  • 3 tbsp chopped fresh parsley
  • 3 tbsp cider vinegar
  • 1 tbsp canola oil
  • 2 tsp brown sugar packed
  • 1 clove smallgarlic minced
  • 1/2 tsp mustard dry
  • 1/2 tsp celery seed
  • Pinch black pepper freshly, ground

Instructions

  • Cut cabbage into pieces that will fit into your food processor tube.
  • While motor is running put cabbage pieces into food processor; chop cabbage to make about 1 L (4 cups). Scrape into large bowl. Add carrots, celery, red pepper and parsley.
  • In small bowl, whisk together vinegar, oil, sugar, garlic, mustard, celery seed and pepper. Pour over cabbage mixture and toss to coat.
  • Storage: cover and refrigerate for up to 2 days.
  • Creamy variation: Stir in 1/4 cup light mayonnaise into the dressing and stir into slaw.
Nutrition Facts
Rainbow Coleslaw Salad
Amount per Serving
Calories
65
% Daily Value*
Fat
 
3
g
5
%
Sodium
 
45
mg
2
%
Potassium
 
313
mg
9
%
Carbohydrates
 
10
g
3
%
Fiber
 
2
g
8
%
Sugar
 
6
g
7
%
Protein
 
2
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.

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