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.
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.
- Press firmly to remove moisture.
- In a large bowl, whisk together olive oil, red wine vinegar, celery seed, and sugar.
- Add the cabbage mixture to the bowl and toss well to coat with the dressing.
- Cover and chill in the refrigerator for at least 2 hours before serving.
