Rainbow Cole Slaw


  • 1/2 heat of green cabbage
  • 1/ head purple cabbage
  • 1/4 cup mayonnaise
  • 1/4 cup white wine vinegar
  • 2 tbs simple syrup or sugar
  • 1 large carrot, cut into thin strips
  • dash of kosher salt
  • 1 tbs celery seeds


  • Shred the cabbages and place in a large ┬ácolander. Sprinkle liberally with kosher salt and allow to sit for at least 1 hour. Rinse well, then dry in a salad spinner.
  • Add the cabbage to a large bowl.
  • Add the rest of the ingredients and gently mix well.
  • Place covered the the refrigerator for at least 1 hour before serving.

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