Crunchy + Zesty Rainbow Slaw Recipe

This zesty rainbow 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 a much welcome upgrade to classic coleslaw. The perfect summer side dish or topper for a burger, a sandwich or a taco!

Why you will love this Rainbow Slaw Recipe

• Bright, colorful, and full of fresh flavor
• Mayo-free and dressed with zesty lime juice with salt and hint of sweetness from maple syrup
• More like a kale slaw with tons of crisp and crunch
• Loaded with freshness and texture from so many different vegetables
• The fresh cilantro adds a little Latin flair 
• Perfect side dish for tacos, BBQs, and so much more

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 coleslaw veggie mix. But, shred your own if you prefer.

For the Salad

• Curly Kale - The base of this 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 coleslaw recipes and can be found in most markets.
• Red Bell Peppers and Orange Bell Pepper - Bell peppers add a crunch and brightness 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.

Dressing Ingredients

• 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. Lemon juice can work, too.
• 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 Rainbow 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 coleslaw 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.

Tips for Making the Best Rainbow Coleslaw

• Cut the cabbage by hand. I find that you get the best texture cutting the cabbage into thin strips with a sharp knife. Food processors work, but can trim the slices too thin. 
• Make the dressing in the mixing bowl. Instead of making the dressing separately in a small bowl, you can really just add everything to the large bowl and mix together. Less mess, and plenty of flavor. 
• Add crunch. For even more crunch and healthy fats, try sprinkling sesame or pumpkin seeds.
• Spice it up. Garnish with red pepper flakes or even a little hot sauce.

FAQs

Other Vegan Salad + Coleslaw Recipes

• Street Corn Slaw
• Power Slaw with Peanut Sauce
• Creamy Vegan Cucumber Slaw
• Creamy Tahini Lime Slaw
• Southwestern Three Bean Salad