Pink Cole Slaw
A vibrant, creamy pink cole slaw featuring shredded cabbage, beet, carrots, and a tangy mayonnaise-sour cream dressing, perfect for picnics, barbecues, and potlucks.
Ingredients
Instructions
- Quarter and core the cabbage.
- Slice the cabbage into thin slivers and place in a large bowl.
- Cover the cabbage with ice water and refrigerate for one hour.
- Drain the cabbage well.
- Add shredded beet, grated onion, shredded carrots, sugar, and salt to the drained cabbage.
- Toss the mixture to combine.
- In a small bowl, combine mayonnaise, sour cream, lemon juice, and pepper.
- Stir the dressing well.
- Pour the dressing over the cabbage mixture and toss to coat.
- Cover the bowl and refrigerate for several hours before serving.
Tips & Substitutions
For a crunchier texture, consider adding some chopped apples or nuts like walnuts for added flavor. You can substitute Greek yogurt for the sour cream for a lighter dressing. If you prefer a sweeter slaw, increase the sugar to taste. This Pink Cole Slaw is a vibrant addition to any picnic or barbecue, and it pairs beautifully with the Old Timey Peanut Butter Crisscross Cookies.
Serving Suggestions
Serve this Pink Cole Slaw as a refreshing side dish at your next gathering or barbecue. It goes well alongside grilled meats, sandwiches, or even as a topping for tacos. For a complete meal, pair it with Toni's Buttermilk Pie for dessert, creating a delightful contrast of flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator. The flavors will deepen as it sits, making it even tastier the next day. It is best consumed within 3-4 days. Avoid reheating this dish, as it’s meant to be served cold and fresh.
Nutrition & Diet Analysis (per serving)
Each serving of Pink Cole Slaw contains roughly 176 calories, with 2g protein, 17g carbohydrates, and 12g fat. It is an excellent source of vitamin A (59% of the Daily Value), and a good source of dietary fiber and vitamin C. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make Pink Cole Slaw in advance?
Yes, you can prepare Pink Cole Slaw a day ahead of time. Just keep it covered in the refrigerator. The flavors will meld together nicely, enhancing the taste. However, add the dressing just before serving to maintain the crispness of the vegetables.
What can I substitute for mayonnaise?
If you're looking for a healthier alternative, you can use avocado or a plant-based mayonnaise. Greek yogurt is also a great substitute, adding creaminess and protein while reducing calories. Adjust the seasoning accordingly, as different substitutes may alter the flavor profile.
Is this recipe suitable for vegetarians?
Absolutely! This Pink Cole Slaw is entirely vegetarian and makes for a colorful and nutritious side dish. It’s perfect for potlucks or family gatherings, where you want a dish that everyone can enjoy. Additionally, browse more vegetarian recipes to complement this dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).