Rainbow Cabbage Salad

5 from 15 votes

This crunchy rainbow cabbage salad is made with shredded red and green cabbage, carrots, and colorful peppers, tossed in a bright white balsamic vinaigrette. It's a no-cook, 10-minute side dish that stays crisp for days and works for meal prep, tacos, and grilled proteins.

Prep Time10

Total Time10

Course: Appetizer, lunch, Salad, Sides

Cuisine: American

Servings:

Calories: 255.88kcal

Author: Jamie

Equipment

Mandoline Slicer

Ingredients

2 cups shredded red cabbage
2 cups shredded green cabbage
2 large carrots julienned
1 cup red and orange bell peppers julienned
4 poblano peppers julienned

White Balsamic Vinaigrette

6 tablespoons extra virgin olive oil
2 tablespoons white balsamic vinegar or rice wine vinegar
1 teaspoon agave optional for sweetness
2 cloves garlic minced
salt & pepper to taste

Instructions

In a large bowl, combine the red cabbage, green cabbage, carrot, bell peppers, and poblano peppers. Toss to mix the colors evenly.
2 cups shredded red cabbage, 2 cups shredded green cabbage, 2 large carrots, 1 cup red and orange bell peppers, 4 poblano peppers
In a small bowl, whisk together the olive oil, white balsamic vinegar, agave, minced garlic, salt, and pepper until combined.
6 tablespoons extra virgin olive oil, 2 tablespoons white balsamic vinegar, 1 teaspoon agave, 2 cloves garlic , salt & pepper
Pour the vinaigrette over the salad and toss to coat. Dress right before serving to keep the cabbage crisp.

Notes

Make ahead: Store shredded vegetables and vinaigrette separately for up to 3 days, then toss before serving.

Storage: Dressed salad keeps 1 to 2 days in the fridge. Do not freeze.

Make it a meal: Add grilled chicken, shrimp, steak, tofu, or a can of tuna.

No heat: Swap the poblano peppers for green bell pepper.

Shortcut: A bagged coleslaw mix works in place of shredded cabbage.

Nutrition