Crunchy Colorful Coleslaw Recipe

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.

gluten free coleslawThis 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

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.
Prep Time30 mins
Cook Time5 mins
Chill time1 hr
Course: Side Dish
Cuisine: American
Keyword: coleslaw recipe, dairy-free coleslaw recipe, gluten-free coleslaw, side dish recipes
Servings: 8 servings
Calories: 238kcal
Author: K.C. Cornwell

Ingredients

  • 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
  • 1/4 cup apple cider vinegar
  • 1 tablespoon honey
  • 1/2 tsp Kosher salt
  • 1/2 tsp 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: 238kcal | Carbohydrates: 11g | Protein: 2g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 356mg | Potassium: 275mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3006IU | Vitamin C: 56mg | Calcium: 53mg | Iron: 1mg

 

photos by Katie Roletto from our days at Love With Food