This coleslaw is so beautiful! Hues of red, orange, purple, yellow and green; almost all the colours of the rainbow 🌈
It features finely shredded crunchy colourful veg combined with a creamy, tangy dressing. It's a great salad to add to your repertoire. The ingredients are readily available, all year round.
💚 What's so good about coleslaw?
- packed with healthy veggies and is absolutely delicious!
- looks pretty!
- quick and easy to make
- keeps well once made
- gluten-free
- low FODMAP *as long as you don't eat the whole bowl in one sitting (and I don't think anyone could; it's massive!) 🤣
This makes a BIG bowl of slaw. It's great for feeding a crowd or keeping in the fridge for the family to eat over the week. It could be one of a range of salads for a BBQ, paired with fried chicken in a burger, or with chicken schnitzel. It can be piled high on baked potatoes. It's a great light, fresh accompaniment to slow-cooked meats, like lamb shoulder. I love using it to add a fresh element to go with take-out pizza, or to put in the kids' sandwiches with cheese or ham.
Coleslaw lasts so much longer than a leafy salad - it won't go soggy. Within a few hours of making the Coleslaw, the dressing will turn a lovely shade of baby pink. The colour from the purple cabbage leaches out over time. It will still taste amazing, I promise.
🥘 Ingredients
We use roughly equal amounts of carrot, purple and green cabbage. Can't for the life of me work out why purple cabbage is sometimes called red cabbage. We add some kale and baby capsicums. If you can, try to find baby capsicums that aren't orange. They're available in red, orange and yellow. It's not the end of the world, but we've already got orange-coloured carrots 🥕
The dressing is 'pimped-up' mayo. We add some buttermilk and lemon to good quality shop-bought mayo to add some tang. This stops the mayonnaise being too rich and thick, but still retains the creamy texture.
🔪 Instructions
A mandoline (for the cabbage and capsicum) and box grater (for the carrot) are your best friends here. The finer you can shred the cabbage, the nicer it is (IMO anyway). Please invest in a cut-resistant glove to use with a mandoline to protect your digits. Does anyone use the protector thingy that comes with the mandoline?!
If you're making this coleslaw in advance, prep the salad ingredients and put in a large bowl. Keep the ingredients uncombined to stop the colours melding. The dressing can be made in a screw-top jar and kept separate. Both salad and dressing should be kept in the fridge. When ready to serve, combine the veg first without the dressing (easier when it is drier). Then shake up the dressing and pour over. The easiest and best way to combine everything is with your hands. Toss and shake out the veg to separate the strands and combine the colours.
📖 Recipe
Equipment
- mandoline (not essential, but highly recommended)
Ingredients
Salad
- 200 g green cabbage
- 200 g purple cabbage
- 200 g carrots approximately 2
- 2 handfuls kale leaves about 80g
- 80 g baby capsicums approximately 4
Buttermilk Dressing
- 300 ml buttermilk
- 120 g mayonnaise
- zest of a lemon
- 4 Tablespoons lemon juice
- teaspoon salt
- freshly ground black pepper
Instructions
- Prep Veg - finely shred the green then purple cabbage. Peel and coarsely grate the carrot. Cut away and discard any coarse stems/veins in the kale and finely shred the leaves with a sharp knife. Cut the capsicums in half along their length. Use a teaspoon to scrape away and discard the seeds and any white membrane. Finely slice. Place all the ingredients in a large bowl. Don't mix the ingredients together until ready to serve.200 g green cabbage200 g purple cabbage200 g carrots2 handfuls kale leaves80 g baby capsicums
- Buttermilk Dressing - add all the ingredients to a bowl or large screw-top glass jar. Mix/shake up together to combine.300 ml buttermilk120 g mayonnaisezest of a lemon4 Tablespoons lemon juiceteaspoon saltfreshly ground black pepper
- Serve - pour the dressing over the veggies. Use your hands to toss everything together.
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