Rainbow Cabbage Slaw with Sweet & Sour Vinaigrette

Rainbow Cabbage Slaw with Sweet & Sour Vinaigrette is a crisp, colorful side that comes together in minutes—perfect for summer BBQs, burgers, or a quick, nutrient‑packed salad. It’s crunchy, bright, and budget‑friendly, using pantry staples and frozen edamame for easy prep.

Why you’ll love this

  • Fast and forgiving: toss and serve in minutes.

  • Nutrient-dense: cabbage, carrots, edamame, bell pepper, and parsley provide fiber, vitamins, and flavonoids that support brain health and mood.

  • Versatile: pairs perfectly with grilled proteins, sandwiches, or as a stand‑alone light meal.

Ingredients

Slaw:

  • 4 cups shredded red and green cabbage

  • 1 cup shredded carrots

  • 1 medium red bell pepper, thinly sliced

  • 1 cup shelled edamame (cooked if frozen)

  • 1/2 cup fresh parsley, chopped

Dressing:

  • 1/3 cup extra‑virgin olive oil

  • 1/4 cup rice wine vinegar

  • 1/4 cup 100% pineapple juice

  • 2 tbsp ketchup

  • 1 small shallot, finely diced (or 1–2 tbsp red onion)

  • 1/4 tsp salt

  • 1/8 tsp black pepper

Instructions

  1. Prep the slaw: Combine cabbage, carrots, bell pepper, edamame, and parsley in a large bowl.

  2. Make the dressing: Whisk together olive oil, rice wine vinegar, pineapple juice, ketchup, shallot, salt, and pepper until emulsified.

  3. Toss and chill: Pour dressing over the slaw and toss to coat evenly. Taste and adjust seasoning. Chill 10–20 minutes if time allows to let flavors meld.

  4. Serve: Give a final toss and serve alongside burgers, grilled fish, or as a refreshing side salad.

Makes 4–6 servings

Pro tips

  • Swap in frozen edamame (thawed) for convenience.

  • For a tangier kick, add a splash of lime juice or a teaspoon of Dijon mustard to the dressing.

  • Make ahead: Keep dressing separate and toss just before serving to preserve crunch.

  • Add toasted seeds or chopped pistachios for extra crunch and healthy fats.

jamie mokComment