Red And Green Coleslaw
Vibrant red and green coleslaw with a tangy, sweet dressing, perfect for summer gatherings, barbecues, or as a fresh side dish with grilled meats.
Ingredients
- 1/3 cup vegetable oil ⓘ
- 3/4 cup sugar ⓘ
- 3/4 cup cider vinegar
- 1 1/2 teaspoon crushed celery seed ⓘ
- 2 teaspoon dry mustard ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon black pepper ⓘ
- 1/2 head green cabbage, shredded
- 1/2 head red cabbage, shredded ⓘ
- 1 small red onion, peeled and thinly sliced ⓘ
- 1 green pepper, thinly sliced ⓘ
- 1 red pepper, thinly sliced ⓘ
Instructions
- Combine vegetable oil, sugar, and cider vinegar in a small, non-aluminum saucepan.
- Bring to a boil over medium heat, stirring occasionally.
- Simmer for 5 minutes, then add crushed celery seed, dry mustard, salt, and black pepper.
- Remove from heat and let the dressing cool slightly before pouring over the vegetables.
Tips & Substitutions
For a creamier texture, consider adding a dollop of mayonnaise or Greek yogurt to the dressing. If you prefer a bit of heat, a pinch of cayenne pepper can enhance the flavor. You can substitute honey for sugar for a more natural sweetness. Fresh herbs like parsley or cilantro can also be added for extra flavor.
Serving Suggestions
Serve this vibrant coleslaw as a refreshing side dish for summer barbecues or alongside grilled meats. It pairs beautifully with dishes like Glazed Cereal Meat Loaf or Tropical Waldorf Salad. For a complete meal, try it in a wrap with grilled chicken or as a topping for fish tacos.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld over time, making it even more delicious. If the slaw becomes too watery, simply drain excess liquid before serving. Avoid reheating as coleslaw is best enjoyed cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Red And Green Coleslaw contains roughly 264 calories, with 6g protein, 37g carbohydrates, and 15g fat. It is an excellent source of dietary fiber (47% of the Daily Value), vitamin C (35% of the Daily Value), and iron (26% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1912mg per serving (83% of the Daily Value).
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 this coleslaw ahead of time?
Yes, the coleslaw can be prepared a day in advance. However, it's best to add the dressing just before serving to keep the vegetables crisp. If made ahead, store the slaw and dressing separately in the fridge.
What can I substitute for the cabbage?
If you're looking for a different texture, you can substitute cabbage with shredded broccoli slaw or even thinly sliced kale. For a lighter option, use shredded carrots or a mix of both. These alternatives will still provide a satisfying crunch.
Is this recipe suitable for vegans?
Yes, this coleslaw is vegan-friendly as it contains no animal products. The dressing is made with vegetable oil and vinegar, keeping it plant-based. For added creaminess without dairy, consider using vegan mayonnaise.
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).