Sweet + Spicy Rainbow Slaw

{NEW} Sweet + Spicy Rainbow Slaw 🥬🌶🧄

Here’s a creative NEW chopped salad idea to keep things interesting around the dinner table!

🌈 Give me ALL THE VEGGIES 🙌

This Slaw Salad is very versatile so feel free to use up whatever you have in your kitchen right now. It’ll turn out great!

This zesty slaw dressing transforms veggies into a tangy bowl of goodness that you’ll actually CRAVE 🤤

Cruciferous veggies such as cabbage, are loaded with fiber, folate, vitamin C, E, K.
Vegetables keep you full and keep your blood sugar stable!

➡️ Rachel’s tip:

Did you know that olive oil flavor varies greatly from brands to different varieties?

Make SURE that you actually love the taste of the olive oil that you use for your dressings such as this, because your salad will come out tasting very much like the oil you use.

Makes about 6 servings

Ingredients:

• 1 small green cabbage, shredded thinly
• 1/2 purple cabbage, shredded thinly
• 1 red bell pepper, seeded & thinly sliced
• 1 yellow bell pepper, seeded & thinly sliced
• 4 green onions, sliced
• 1-2 jalapeño peppers, seeded and thinly sliced

Dressing:

• 3 Tbsps extra-virgin olive oil
• 3 Tbsps apple cider vinegar
• 3 Tbsps raw honey or pure maple syrup
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp garlic powder, or 3 cloves fresh minced garlic
• 3/4 tsp sea salt, or to taste
• 1/4 tsp cayenne or white pepper
• 1/8 tsp freshly ground black pepper

Instructions:

In a small glass bowl, add all your dressing ingredients and whisk well to emulsify.

Place all your sliced vegetables to a large salad bowl.

Drizzle the dressing on top and toss until evenly coated with dressing.

Refrigerate and let flavors develop for at least 15 minutes, up to 6 hours prior to serving.

Enjoy!

❤Rachel

Sweet + Spicy Rainbow Slaw

Category: Recipes, Salads

Servings:  6

Ingredients

1 small green cabbage, shredded thinly
• 1/2 purple cabbage, shredded thinly
• 1 red bell pepper, seeded & thinly sliced
• 1 yellow bell pepper, seeded & thinly sliced
• 4 green onions, sliced
• 1-2 jalapeño peppers, seeded and thinly sliced

Dressing:
• 3 Tbsps extra-virgin olive oil
• 3 Tbsps apple cider vinegar
• 3 Tbsps raw honey or pure maple syrup
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp garlic powder, or 3 cloves fresh minced garlic
• 3/4 tsp sea salt, or to taste
• 1/4 tsp cayenne or white pepper
• 1/8 tsp freshly ground black pepper

Instructions

1. In a small glass bowl, add all your dressing ingredients and whisk well to emulsify.
2. Place all your sliced vegetables to a large salad bowl.
3. Drizzle the dressing on top and toss until evenly coated with dressing.
4. Refrigerate and let flavors develop for at least 15 minutes, up to 6 hours prior to serving.
5. Enjoy!

6.4.2.1

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