This healthy Spicy Rainbow Slaw complements any summer meal — it’s cooling, crunchy, and crazy colorful!
I adore coleslaw — it’s right up there with salsa as one of the most perfect foods, especially in hot weather. It’s as healthy as it is versatile, and I think it adds that perfect touch to so many summer classics, from hot dogs and burgers to fish tacos and grilled kabobs. I had a bit of fun with this one, hunting down the most day-glo veggies I could find for a rainbow effect. Every batch will be a different color scheme, depending on what you find at your store or farmer’s market.
I employed a combination of shredding techniques depending on the particular veggies. I used my food processor with the slicing blade for some (red cabbage) and the shredding blade for others (carrots, jicama.) I used a sharp knife to finely shred my Savoy cabbage, watermelon radishes, and peppers. I used my mandoline slicer to get ultra thin slices of onion. You don’t need to use all these methods, a good sharp knife will do the trick for everything too.
TIP: Veggies that contain a lot of moisture, like onions or peppers, are better thinly sliced than grated. Grating releases too much water and makes them mushy.
My dressing is a combination of yogurt, buttermilk, lemon, and poppy seeds. It’s skinny, tangy, and delicious.
TIP: Add a bit of celery seed to the salad for a classic coleslaw flavor.
I’m highly recommending this slaw, I brought it to a barbecue yesterday and everybody raved. The bright pink watermelon radish was especially intriguing.
TIP: Stay away from red beets in this slaw. While they’re delicious and can certainly be shredded and eaten raw, they will bleed their color and turn the salad into a uniform shade of pink. If you want to use beets, use a golden, or chioga variety instead.
- red cabbage, thinly sliced
- Savoy cabbage, thinly sliced
- red, white, or sweet onion, thinly sliced
- jicama, finely julienned
- watermelon radish, finely julienned
- carrots, shredded
- red, green, yellow, or orange bell peppers, finely julienned
- 1 jalapeno, minced, seeds and all
- 1 tsp celery seed
- 4 Tbsp Greek yogurt
- 4 Tbsp cultured buttermilk
- juice of 1 lemon
- 1 tsp poppy seeds
- salt and pepper to taste
- Use whatever combination of veggies you like, to make about 4 cups of slaw. Mix the shredded veggies in a large bowl and toss to combine them.
- Whisk together the dressing and taste to adjust any of the seasonings. Pour on the dressing and toss really well to distribute it. Refrigerate for at least a couple of hours before serving.
- Don’t shy away from the buttermilk in this Spicy Rainbow Slaw, it’s low in fat and packed with tangy flavor.
- Coleslaw does fine for a few hours in the refrigerator, in fact it gets better as it sits for a while, allowing the dressing flavors to penetrate the raw veggies.
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