Rainbow Coleslaw

This red cabbage coleslaw (or just call it a salad) highlights multiple colourful vegetables and is garnished with a delicate ginger miso dressing for a perfect light accompaniment to all sort of dishes.

Eat the rainbow. Literally. Have fun with your food and make it pretty.

If creamy, soupy coleslaws aren’t your vibe, this crisp and tangy coleslaw is for you. Colourful and refreshing with lots of different vegetables to fill out the standard cabbage. Lightly dressed with an acidic and savoury coat of vinaigrette. Makes a refreshing accompaniment to grilled meats (maybe some spicy honey chicken or Mediterranean marinated flank steak) or with some rice and fried tofu for a light meal.

Make a large batch of dressing for later. The delicate ginger miso vinaigrette is delicious on all kinds of salads. Make a double (or quadruple) batch and store it in the fridge for up to 1 week. You don’t need a lot, the key is just a beautiful light coating of flavour that doesn’t weigh anything down.

Green or red cabbage? This recipe can absolutely be made with green cabbage. Of course, you sacrifice the fun rainbow, but that gets lost when you toss the salad anyway. And the colours can get a little muddy with red cabbage as the salad sits, so a crowd who will not be appreciating the rainbow artistry might be turned off by the purple.

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Rainbow Coleslaw

Red cabbage coleslaw highlights multiple colourful vegetables and is garnished with a delicate ginger miso dressing.

Course Appetizer, Salad, Side Dish

Cuisine American, California

Keyword gluten free, vegan

Prep Time 15 minutes minutes

Rest Time (optional) 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 6

Ingredients

• 1/2 small/4 cups/325g shredded red cabbage
• 1 medium/200g yellow bell pepper
• 1/2 medium/200g English cucumber
• 1 medium/100g carrot
• 4-5 medium/100g radishes
• 2 pieces/30g green onions
• 1 tbsp/8g toasted sesame seeds optional

Miso Ginger Dressing:

• 1 ”/1 tbsp/15g minced fresh ginger/ginger paste
• 1 tbsp /15g white miso paste
• 1 tbsp /15ml rice vinegar
• 2 tbsp /30ml olive oil
• 1 tsp /5ml dijon mustard
• 2 tsp /10ml maple syrup
• 1/2 tsp /3g salt

Instructions

Make the dressing:

• Peel and finely mince the ginger.
• Combine in a bowl or mixing cup with rest of dressing ingredients. Whisk until smooth.
• Set aside to allow flavours to develop, preferably 1 hour.

Prepare vegetables:

• Very finely slice cabbage, removing all the core.
• Slice the bell pepper into thin strips (1/8”/3mm or less) lengthwise. Cut the cucumber in half lengthwise and into thin semi-circles.
• Peel and grate the carrot. Slice the radishes into thin rounds. Chop the green onion.

Assemble the salad:

• Create a bed of red cabbage in a large bowl. Build up one side so there is a mound of cabbage raised slightly higher than the rest.
• Next to the mound of cabbage (on top of the bed of the rest of it) stack the radishes on their edges so that the red is showing.
• Layer in the rest of a vegetables in rainbow order.
• Sprinkle with green onions and sesame seeds to top. Drizzle on dressing.
• To serve, toss the salad together so the flavours blend.
• Salad can be stored in the fridge for 2 days but cucumber and pepper will grow soft if left too long. Colours will also become muddy.

Notes

It will seem like there is very little dressing for the amount salad when drizzled on. Trust that the flavours will meld when tossed together. This is a light dressing that doesn’t get soggy as it sits.