Colorful Coleslaw Vinaigrette

Total Time
Prep 15 mins
Cook 3 mins

Great colors and a nice change from coleslaw with mayo.

Ingredients Nutrition


  1. Shred all of the vegetables.
  2. I use the slicer on my food processor and not the shredder because it makes everything so small and juicy.
  3. I find the cabbage shreds nicely using the slicer and I usually cut my peppers into 2 or 4 wedges and stand them up.
  4. I do use the large shredder for the carrots.
  5. Place all vegetables in a large Tupperware bowl.
  6. Don't worry that it looks like a lot, it will reduce by about half after it marinades for a couple of hours.
  7. Place all the dressing ingredients in a saucepan on the stovetop and bring just to a boil.
  8. Remove from heat and stir well.
  9. Pour it over the vegetables.
  10. Seal lid and shake.
  11. Place in refrigerator and shake every once in a while.
  12. I usually drain off some of the marinade before I serve it because it is so juicy.


Most Helpful

This is such a great dish. My kids love it's sweet and sour taste and we always finish the whole bowl.

Chava Cohen March 15, 2003

This is the best coleslaw ever. We made it for a big family BBQ and it was a hit with everyone!!! A food processor makes easy work of the shredding!

brown2mj July 03, 2013

The vinaigrette is wonderful. I just used regular cabbage and carrots (I did not use bell peppers or purple cabbage). I also used olive oil. When the dressing stops boiling but is still a little warm I poured it over the cabbage and carrot mixture. Yummm!

Vcook41 May 13, 2013

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