This zesty rainbow cole slaw is full of vibrant color, flavor and good for you ingredients. The addition of massaged kale, rainbow bell peppers, onions and squeezed lime is an upgrade to the classic mayo based Cole slaw. It's a perfect summer side dish or topper for a burger, a sandwich or a taco.
Why you will love this mayo free Cole slaw
There is so much to love about this zesty rainbow Cole slaw! First, it is mayo free. All the veggie goodness really pops from the zesty lime juice, salt and hint of sweetness from maple syrup. This Cole slaw is actually more of a kale slaw since the base is made mostly from massaged kale. Sweet bell peppers give a burst of freshness and crunch and red onions give the slaw a little spicy bit. Then, cilantro brings even more zing to this salad recipe giving it a little Latin flair that makes it perfect for tacos.
What is Cole slaw?
Cole slaw is a fresh salad consisting of mostly shredded cabbage and carrots. Being an East Coaster by birthright, cole slaw was eaten regularly with fried fish and summer BBQs. New England cole slaw usually has a heavy, mayo based dressing. It can be sweet, tangy, even spicy with a hint of horseradish. Slaw style salads with shredded veggies are my favorite, so you will see lot's of slaws on my website. Since going vegan, I avoid mayo like the plague and rejoice in making mayo free versions like this one. This one is a flavorful side dish that will be a welcome addition to your summer bbq.
Ingredients for Zesty Rainbow Slaw
The ingredients list for this summer salad is really small. Although considered a summery salad, most of these ingredients can be found all year round. To make this a quick and easy recipe, I used a prepared Cole slaw veggie mix. But, shred your own if you prefer.
- Curly Kale- The base of this Cole slaw is massaged kale. If you still think you don't like kale, that's because you are doing it wrong! Just removing the stems and massaging the kale with olive oil and salt before mixing it with the rest of the ingredients makes a huge difference. The leaves get tender and relax making them much more delicious and palatable. Use any kale you like: Russian Red kale, Dino kale or any other type. And if you insist that you do not want kale at all, just make the salad all cabbage.
- Cole Slaw Mix- For the sake of convenience I have used a bag of prepared red cabbage, green cabbage and carrots. This is the base for most Cole slaw recipes and can be found in most markets.
- Red Bell Pepper and Orange Bell Pepper- Bell peppers add a crunch and brightness to Cole slaw that I have always loved. How pretty does this salad look? The bright red and orange hues make it look incredibly attractive.
- Red onion- The addition of onion to any slaw salad adds next level flavor. Of course if you aren't an onion lover, leave it out. But the red onion does pickle nicely in the lime juice giving it a sweeter flavor and adding a mildly spicy bite to this salad. For a milder onion flavor use scallions, spring onions or chives.
- Cilantro- It's no secret that I can eat my weight in cilantro. This zesty herb adds a distinct freshness to any dish. If you are not a fan, a combo of mint and fresh parsley will give it that herby zing.
- Extra Virgin Olive Oil- Massaging the kale with a drizzle of olive oil makes the leaves extra tender and soft. If you prefer an oil free dish, simply omit this ingredient. Instead massage the kale with lime juice and salt.
- Lime- Lime juice gives this summer salad a Latin flair that makes it the perfect topper to tacos or any grilled proteins.
- Salt- Salt makes all the flavors pop. Taste your salad and adjust the salt if your palette likes more. I am notoriously un-salty, just ask my husband! It's so much easier to add more salt than to take it out if a dish has too much. That's why I say go slow and taste as you go.
- Pure Maple Syrup- I love pure maple syrup, it is my sweetener of choice. Use whatever sweetener you prefer. You can use agave, honey or even sugar. It is just to take the edge off the sour pucker of the lime juice.
How to make the slaw
This is such an easy recipe to make! It is quick and even a beginner will make it with success. That's because this is a no-cook salad recipe that takes less than 20 minutes to make!
- Chop all the veggies- This is the most time consuming of the steps. Be sure to use a sharp knife and a cutting board for safety and efficiency.
- Massage the kale- Put the kale in a bowl with a little drizzle of olive oil and salt. Massage the kale with your hands and distribute the oil throughout the leaves.
- Assemble the salad- Add the Cole slaw cabbage and carrots mix, the bell peppers, red onions and cilantro to the kale.
- Dress and toss the salad- Squeeze the lime juice, drizzle the maple syrup and add salt to the bowl of salad. Then, toss the salad well until all flavors are mixed.
Other Vegan Cole Slaw Recipes you will love
Zesty Rainbow Cole Slaw
Ingredients
- 12 oz prepared Cole slaw mix shredded cabbage and carrots
- 3 cups kale stemmed and chopped in bite sized pieces
- 2 bell peppers red and orange, seeded and cut in thin strips
- 1 red onion cut in thin strips
- ½ bunch cilantro chopped
- 2 limes juiced
- 1 tbsp extra virgin olive oil
- 1 tbsp pure maple syrup
- 2 pinches salt
Instructions
- Put the kale in a large bowl and add olive oil and a pinch of salt. Use your hands to massage the oil and salt throughout the leaves. Do this for 2-3 minutes until you feel the leaves "relaxing".
- Add the Cole slaw mix, bell peppers, onions and cilantro to the bowl with the kale.
- Squeeze the limes over the salad, drizzle the maple syrup and add another pinch of salt. Toss the salad well with your hands to massage the dressing into all the nooks and crannies,
- Enjoy this salad within 3-4 days for best quality.
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