It’s starting to feel like summer in Northern California — the days are getting longer, the weather is getting warmer and the school year is winding down. And BBQ season is ramping up!
All of those things put me in the mood to make a summery coleslaw — light and colorful with a subtle citrus tang. I prefer chopping the cabbage and bell pepper by hand, to give the slaw a more rustic look, but I cheat with pre-shredded carrots. A sprinkling of salt in the prep process helps the veggies release some of their excess moisture, so that the finished product remains crisp but doesn’t get as watery.
1/4 head green cabbage, sliced thin
1/4 head red cabbage, sliced thin
1 yellow bell pepper, sliced thin
5 oz shredded carrots
2 tsp salt
1/3 cup parsley, roughly chopped
honey lemon dressing
1 tbsp apple cider vinegar (optional)
In a large colander, toss the cabbage, pepper and carrots with the salt. Place the colander over a bowl and allow the veggies to drain for at least one hour, up to four hours. Rinse and drain thoroughly (patting dry with paper towels helps too).
Transfer the veggies to a bowl and stir in the parsley. Toss with the honey lemon dressing to taste. If you prefer a little extra tang, add the cider vinegar and toss until well mixed.
Pictured: Pyrex Yellow 404 Round Mixing Bowl
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