Rainbow Coleslaw


I love salads that can be prepared in a big bowl and lasts a while in the refrigerator. Because I eat salads frequently, just making one for myself creates a small mess to clean up every time, but keeping prepared salads on-hand means less to clean up overall. I'm a big fan of leftovers, and I'm finding them to be utterly essential during this Whole 30 challenge.

This salad was particularly good because of all the pretty colors! Purple and light green cabbage, darker green onions, red and white radishes, and orange carrots. The green onions, radishes, and mustard seeds add a nice kick to what could otherwise be regarded as a boring salad, especially if you are used to the store-bought version (only green cabbage, carrots, mayo, and maybe some sugar...boring!). The water from the vegetables helps create the dressing, and is becomes a pretty light pink color from the vegetables! Plus, the vegetables in this salad are some of the cheapest in the produce section, so you can have a nice salad that doesn't cost a lot!

Rainbow Coleslaw
Printable Recipe

1/2 medium head green cabbage
1/4 medium head red cabbage
6 large radishes
2 medium carrots
2 green onions, sliced
3/4 cups homemade or good-quality mayonnaise
2 tbsp apple cider vinegar
1 tsp dried dill
1/2 tsp yellow mustard seeds
1/2 tsp celery seeds
salt and pepper, to taste

1. Shred the cabbages with a thin slicer blade for a chunky texture, or use the shredder blade for a finer texture. Add them to a large bowl, and with your hands, massage the cabbage until it starts to release a little water; set aside.
2. Shred the radishes and carrots and add them to the cabbage.
3. Toss the shredded vegetables with the remaining ingredients. For best results, refrigerate for at least 1 hour before serving.

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