Crunchy Colorful Coleslaw Recipe

This Crunchy Colorful Coleslaw recipe is my go-to side for barbecues, especially when there’s a chance to pile it on a sandwich.

I like my coleslaw creamy with a little bit of sweetness and all the color and crunch I can muster. This coleslaw has enough flavor to be a meal on its own or topped simply with grilled shrimp, and it still fits in just right on a pulled pork sandwich or as a BBQ side dish. I like to throw in chopped green onion or sliced cucumber to change it up, and a teaspoon or two of whole grain mustard can give an added kick.

I use a combination of purple and green cabbage. Some grocers will sell you half a head - or I buy one of each. Then I make coleslaw twice in one week, double the recipe, or roast the leftover green cabbage with salt and EVOO at 400F for 30 minutes & shred the purple for tacos & salads.

You can serve this coleslaw at a side dish with anything - but I love it with pulled chicken or pork. If you're not ready to BBQ outdoors or you want dinner ready when you get home, my Slow Cooker BBQ Pulled Pork is a great option. That's what you see with the coleslaw in the picture. 

This coleslaw recipe is best the day it’s made, so I alternate between this and my Simple Cucumber Salad for an easy goes-with-anything side. Since the cucumbers are better after a day in the fridge, that’s my make-ahead option. 

Crunchy Colorful Coleslaw Recipe

K.C. Cornwell

A summertime barbecue classic, this coleslaw recipe has all the crunch and flavor you crave, with a kick of extra color from the purple cabbage.

5 from 6 votes

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Prep Time 30 minutes mins

Cook Time 5 minutes mins

Chill time 1 hour hr

Course Side Dish

Cuisine American

Servings 8 servings

Calories 238 kcal

Ingredients

  

1x2x3x

• 1 medium head of cabbage, shredded (green, purple or a combination)
• 2 carrots, shredded
• 3-4 mini sweet peppers, cut into matchsticks
• 3-4 radishes, sliced into thin rounds
• 1 cup mayonnaise
• ¼ cup apple cider vinegar
• 1 tablespoon honey
• ½ teaspoon Kosher salt
• ½ teaspoon freshly ground black pepper

Instructions

 

• In a medium-sized bowl, whisk together the mayonnaise, vinegar, honey, salt and pepper.
• In a large bowl, toss cabbage, carrots, peppers and radishes. Pour mayonnaise dressing over the cabbage mixture and stir to combine. Refrigerate for 1-4 hours and serve. (Coleslaw is best the day it’s made.)

Notes

This recipe is naturally Dairy Free, use Paleo mayonnaise for Paleo-Friendly

Nutrition

Calories: 238kcalCarbohydrates: 11gProtein: 2gFat: 21gSaturated Fat: 3gCholesterol: 12mgSodium: 356mgPotassium: 275mgFiber: 3gSugar: 8gVitamin A: 3006IUVitamin C: 56mgCalcium: 53mgIron: 1mg

Keyword coleslaw recipe, dairy-free coleslaw recipe, gluten-free coleslaw, side dish recipes

photos by Katie Roletto from our days at Love With Food