Top-down view of the finished coleslaw in a large bowl covered with plastic wrap, placed in the refrigerator to chill for at least 2 hours before serving.

Cabbage Carnival: Three-Ring Circus of Crunch!

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When it comes to brightening up any meal, this Tri Color Coleslaw is your go-to side dish. It’s not just a feast for the eyes with its vibrant mix of red cabbage, green cabbage, and carrots, but also a refreshing and crunchy complement to any main course.

I first came across this recipe during a summer barbecue when I needed a crisp, colorful side that could keep up with my favorite grilled dishes. The combination of tangy dressing and crunchy veggies instantly made it a hit at every gathering.

This coleslaw isn’t just visually appealing; it’s incredibly versatile, too. Serve it alongside Spaghetti Sandwiches for a playful twist on comfort food or pair it with Ahi Tuna Tacos for a light, fresh contrast to the rich, flavorful fish.

The crisp texture and zesty dressing bring a delightful crunch that enhances any meal, making it a perfect side for both casual weeknight dinners and festive gatherings.

With its easy preparation and vibrant flavor, this Tri Color Coleslaw quickly becomes a staple in your recipe repertoire. Plus, it’s trending because everyone’s looking for a side that adds a bit of pizzazz without demanding too much time in the kitchen.

Top-down view of the finished coleslaw in a large bowl covered with plastic wrap, placed in the refrigerator to chill for at least 2 hours before serving.

Tri Color Coleslaw Recipe

This vibrant Tricolor Coleslaw by Traci Des Jardins combines red and green cabbage with carrots and a tangy dressing. Perfect for adding color and crunch to any meal or buffet.
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Prep Time 30 minutes
Chilling Time 2 hours
Total Time 2 hours 30 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 95 kcal

Equipment

  • Large colander
  • Large bowl
  • Whisk
  • Knife and Cutting Board

Ingredients
  

  • 1 carrot grated
  • 1/2 head green cabbage about 1 pound, quartered, cored, and thinly sliced
  • 1/2 head red cabbage about 1 pound, quartered, cored, and thinly sliced
  • 1 small red onion very thinly sliced
  • 1/2 cup chopped parsley
  • 2 tsp. kosher salt
  • 1/4 cup olice oil
  • 2 Tbsp. red vine vinegar
  • 1 Tbsp. celery seed
  • 1 Tbsp. sugar

Instructions
 

  • In a large colander, combine grated carrot, sliced green and red cabbage, sliced red onion, chopped parsley, and kosher salt. Let it sit over a large bowl for 30 minutes to drain excess moisture.
    Top-down view of a large colander with grated carrot, thinly sliced green cabbage, red cabbage, red onion, and chopped parsley, sprinkled with kosher salt, set over a bowl on a clean kitchen countertop.
  • Press firmly to remove moisture.
  • In a large bowl, whisk together olive oil, red wine vinegar, celery seed, and sugar.
    Top-down view of a mixing bowl on a white marble cooktop with olive oil, red wine vinegar, celery seed, and sugar being whisked together to create the dressing.
  • Add the cabbage mixture to the bowl and toss well to coat with the dressing.
    Top-down view of a large mixing bowl with prepared dressing, adding the drained vegetable mixture, and tossing with tongs to coat evenly.
  • Cover and chill in the refrigerator for at least 2 hours before serving.
    Top-down view of the finished coleslaw in a large bowl covered with plastic wrap, placed in the refrigerator to chill for at least 2 hours before serving.

Nutrition Facts

NutritionValue
Calories95
Sodium300g
Fat7g
Carbohydrates9g
Sugar4g
Cholestrol0g

What to Pair with Tri-Color Coleslaw?

Can I make this ahead of time?
Yes, it keeps well in the fridge for a few days, but toss it with the dressing right before serving to keep it fresh.

Can I use other vegetables?
Absolutely! Feel free to add bell peppers or radishes for extra crunch and color.

This Tri Color Coleslaw is not just a side dish; it’s a vibrant, flavorful addition to your meal that’s sure to impress. Give it a try and let me know your favorite way to enjoy it!

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