Easy coleslaw recipe: Tri-color

May 23, 1:55 AMProvidence Food ExaminerDonna Diegel

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GREEN CABBAGE FOR COLESLAW

No Memorial Day cookout is complete without coleslaw! This green, purple & orange coleslaw is super easy, very colorful and wicked tasty. And it's great for a raw side dish, no cooking! You can save even more time by buying the pre-packaged coleslaw mix at the market and adding your own dressing!

Easy Coleslaw

Green and red cabbage are shredded easily with a mandoline, or a real sharp knife. Make sure to cut the core out. It's woody and bitter and should be discarded. The coleslaw is easier to eat if you shred the cabbage and carrots thin. After mixing, let it sit in the fridge for an hour or more, that way it has a chance to soften a bit and let the flavors mingle. This is a healthier version of coleslaw. If you wish to make traditional coleslaw, substitute white sugar for the honey and maple syrup. Give this recipe a try. I'm sure you'll love the flavors so much, you'll be making it forever!

Easy Coleslaw Recipe

• 4 cups shredded green cabbage
• 4 cups shredded red cabbage
• 2 cups shredded carrots

Easy Coleslaw Dressing

• 1 cup mayonnaise, light, regular or vegan
• 1/2 cup honey
• 3 Tablespoons apple cider vinegar
• 1 Tablespoon maple syrup

How To Make Easy Tri-Color Coleslaw

• Place all vegetables in a large serving bowl.
• Mix all dressing ingredients in a blender and mix for 30 seconds, or whip with a hand whisk until well blended.
• Pour over vegetables. Toss and refrigerate at least 1 hour for flavors to mingle.
• Serves 8-10
  

 photo credit: miccala,sxc