Sweet & Sour Rainbow Cole Slaw

Rose Mary Mogan


I created this slaw with ingredients I had on hand that I thought would compliment my husbands Fish Dinner. I am allergic to the fish but could eat the and the slaw.

He loved the fish, but the pieces were small, but he didn't complain. Said it was very good. I used panko bread crumbs and cooked it in the oven to make it crispy & served Stouffer's Frozen Mac & Cheese with it. He was happy & I was too. I added a bag of dried cherries to this slaw to add extra flavor & tartness. Great addition.

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6 or more hearty servings


25 Min


No-Cook or Other


1 lb
finely shredded cole slaw (cabbage)( i used the bag variety)
2 c
shredded red cabbage
1 c
natural dried cherries 5 oz. bag
1 small
yellow onion (grated) i used a box grater
4 Tbsp
sugar ( i used agave nectar)
1 tsp
white pepper
4 Tbsp
apple cider vinegar
1/2 tsp
2 Tbsp
chopped chive
1 c

Directions Step-By-Step

These are most of the ingredients I used to make this recipe. I will post the recipe for the perch fillets that I served with this slaw very soon.
Add both the finely shredded red cabbage and the white cabbage to a large bowl.
Then add the remaining ingredients except grated onion to a separate bowl, & beat till mixture is creamy and smooth.
Now add the grated onion and beat again to blend thourgly.
Pour mixture over cabbage, then stir to blend. Then refrigerate for at least 2 hours before serving. Then stir again just before you are ready to serve. Garnish with chopped chive or parsley if desired.
These are the dried cherries that I used. A good way to add extra essential nutrients into your daily diet.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #sweet, #tart, #sour, #tangy, #tasty