Rainbow Cabbage Coleslaw

This simple and refreshing coleslaw is a whole food recipe filled with fresh vegetables, vitamins and minerals. As a Fort Collins nutritionist, I always recommend those on a gluten free diet or dairy free diet to focus on eating more fresh vegetables and naturally allergy free foods. This rainbow cabbage coleslaw is a great and filling choice!


Rainbow Cabbage Coleslaw

Yield: about 12 servings


1 head green cabbage, medium, finely sliced width=

1 head red cabbage, medium, finely sliced

4 carrots, shredded

1 clove garlic, minced

1/2 cup rice vinegar or white wine vinegar

2 tablespoons lemon juice

1/4 cup extra virgin olive oil

1 tablespoon Dijon mustard

1 tablespoon agave, honey, or sugar

1/2 teaspoon sea salt

1/2 teaspoon ground black pepper


1. Slice or shred cabbage and carrots and combine in a large bowl.

2. Whisk all remaining ingredients in a small bowl. Pour dressing over cabbage and carrots and mix thoroughly to combine.

3. Cover bowl and refrigerate for 3 or more hours before serving. Top with sesame seeds or toasted nuts if desired. Enjoy!

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Erin Harner

Erin Harner is an Integrative Registered Dietitian Nutritionist (RDN), author, and speaker based in Ithaca, NY. Erin melds functional medicine and culinary nutrition to help her clients uncover their unique diet and confidently cook healthy nourishing meals that meet the needs of their whole family. Learn about Erin's services and connect on Instagram.

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