Rainbow Cole Slaw

Rose Mary Mogan


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.

pinch tips: How to Cut Cherry Tomatoes



6-8 depending on portion size


25 Min


No-Cook or Other


1 bag(s)
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
green onion topps, chopped
1 Tbsp
poppy seeds, ( use less if desired)
6 Tbsp
apple cider vinegar
1 c
dried cranberries
salt & pepper (optional)

Directions Step-By-Step

In a large bowl add the bag of shredded cole slaw.
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.
Chop up the green onion tops and add to the bowl.
Add the cup of dried cranberries to the bowl. Toss together to blend.
In another smaller bowl add the mayonnaise,splenda and apple cider vinegar. Whisk together to blend, then add the poppy seeds. Stir to blend.
Pour over the cole slaw mixture, and stir to blend together, add salt and pepper if desired, and toss to blend together.
Garnish if desired, but refrigerate till needed.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #crispy, #crunchy, #tangy, #tasty