Rainbow Slaw

by angelika on February 5, 2011

When we decided to relive a 4th of July meal in February, Rainbow Slaw was a must. This coleslaw is made with purple cabbage to give it a more festive appearance. I add carrots and granny smith apples, and then toss them in a light yogurt based dressing. It is lighter than an all mayonnaise dressed coleslaw, and the tang of the yogurt really brightens the slaw.

Rainbow Slaw

2 cups purple cabbage, shredded
1 carrot, grated
1 granny smith apple, grated
2 scallions, chopped
1/4 cup plain yogurt
1/4 cup mayonnaise
(I use Wildwood Garlic Aioli, which is vegan)
1 tsp dill
1 tsp sugar
1/4 tsp celery salt
1 TBS apple cider vinegar
1 tsp olive oil
1/2 tsp salt
pepper to taste

The nice thing about cabbage is that you can find it for most of the year, and it lasts seemingly forever in the fridge. I love roots and winter squash for the same reason. You don’t have to get to them right away, and you rarely throw them away for going rotten. 
All that you need to do to make this slaw is whisk together the dressing and top the shredded cabbage. Could not be easier. However, it was all I could do to stop eating it straight from the mixing bowl, so beware. If you can let the slaw sit for an hour, dressed, it will taste even better. We had leftovers, and even dressed, the slaw was perfect the next day. We had a little extra dressing and used it as a dip for veggies. It is sort of reminiscent of a light ranch dressing, and I have found dips always help kids eat more. 

A votre santé!

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