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rainbow cole slaw

(2 ratings)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

I created this recipe just to be a little different from my regular cole slaw recipe. I added poppy seeds, dried cranberries and apple Cider vinegar instead of the regular, then I added just a splash of red cabbage,and it all worked for the good. It was really great with the SLOW ROASTED Pork Roast THAT I MADE, AND THE LOADED RED & GOLD POTATO SALAD, I will get them posted very soon. No matter what you are serving this adds a bit of fiber to the diet. You can use Low fat Mayo to save calories. No matter your preference, this is a very tasty COLE SLAW.

(2 ratings)
yield 6 -8 depending on portion size
prep time 25 Min
method No-Cook or Other

Ingredients For rainbow cole slaw

  • 1 bag
    16 oz. shredded cole slaw
  • 8-10 oz
    red cabbage finely shredded
  • 1 1/2 c
    mayonnaise ( reg, low fat or fat free)
  • 2/3 c
    splenda granular
  • 3-4
    green onion topps, chopped
  • 1 Tbsp
    poppy seeds, ( use less if desired)
  • 6 Tbsp
    apple cider vinegar
  • 1 c
    dried cranberries
  • salt & pepper (optional)

How To Make rainbow cole slaw

  • 1
    In a large bowl add the bag of shredded cole slaw.
  • 2
    Cut a wedge of red cabbage from a small cabbage, then finely shred it with a knife or box grater. Add to the bowl of cole slaw.
  • 3
    Chop up the green onion tops and add to the bowl.
  • 4
    Add the cup of dried cranberries to the bowl. Toss together to blend.
  • 5
    In another smaller bowl add the mayonnaise,splenda and apple cider vinegar. Whisk together to blend, then add the poppy seeds. Stir to blend.
  • 6
    Pour over the cole slaw mixture, and stir to blend together, add salt and pepper if desired, and toss to blend together.
  • 7
    Garnish if desired, but refrigerate till needed.
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