Rainbow Cole Slaw

8
Rose Mary Mogan

By
@cookinginillinois

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.

Rating:

★★★★★ 2 votes

Comments:
Serves:
6-8 depending on portion size
Prep:
25 Min
Method:
No-Cook or Other

Ingredients

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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
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

Step-by-Step

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

Printable Recipe Card

About Rainbow Cole Slaw

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




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