Spicy Rainbow Slaw
Submitted by mpags
No-mayo rainbow coleslaw with cabbage, cherry tomatoes, carrots, and red onion in a tangy apple cider vinegar dressing spiced with turmeric, cayenne, and warm spices.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
Ditch the heavy mayo. This slaw is all about crunch, color, and a bright vinegar dressing that actually lets the vegetables shine.
Sliced cabbage, cherry tomatoes, green pepper, red onion, and julienned carrots get salted and drained first to pull out excess water and concentrate their flavors. Then a tangy dressing of apple cider vinegar and apple juice concentrate hits them with sweet-sour punch, backed by turmeric, cayenne, ginger, cinnamon, cloves, and celery seed.
The rainbow of colors makes this a natural for holiday spreads, cookouts, or anywhere you need a vibrant side that steals the spotlight.
Pro Tips
- The one-hour salt drain is key. It wilts the vegetables just enough for the dressing to penetrate while keeping them crunchy.
- Rinse the salted vegetables thoroughly before dressing. Skip this step and the slaw will be way too salty.
- This gets better as it sits. Make it in the morning and serve it at dinner for the best flavor.
- Apple juice concentrate sweetens the dressing naturally without any refined sugar.
Ingredients
Directions
In colander, mix cabbage, tomatoes, green pepper, red onion, and carrots and sprinkle with salt.
Let sit for one hour.
Rinse vegetables and drain well.
Mix vinegar, apple juice concentrate, and spices and toss with vegetables.
Cover and chill before serving.
Comments
