Print

Fresh Pink Coleslaw Recipe Easy Homemade Crisp Summer Side in 5 Minutes

fresh pink coleslaw recipe - featured image
Print Recipe

A vibrant, crisp, and colorful coleslaw featuring green and red cabbage, raw beets, and a creamy, tangy dressing. Ready in just 5 minutes, perfect for summer gatherings and potlucks.

Ingredients

Scale
  • 4 cups green cabbage, finely shredded
  • 2 cups red cabbage, finely shredded
  • 1 medium raw beet, peeled and grated
  • 1 medium carrot, peeled and grated
  • ½ cup mayonnaise (preferably light mayo)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon fresh lemon juice (optional)

Instructions

  1. Prepare the vegetables (10 minutes): Rinse and dry the green and red cabbage. Remove any tough outer leaves. Finely shred both cabbages using a sharp knife or food processor. Peel and grate the beet and carrot using a box grater or food processor attachment.
  2. Make the dressing (3 minutes): In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, pepper, and lemon juice (if using) until smooth and well combined.
  3. Toss the slaw (2 minutes): Place the shredded cabbage, beet, and carrot in a large mixing bowl. Pour the dressing over the veggies. Using tongs or a large spoon, gently toss until the dressing coats each shred evenly.
  4. Chill and rest (at least 15 minutes): Cover the bowl and refrigerate the coleslaw for at least 15 minutes before serving to allow flavors to meld and cabbage to soften slightly while staying crisp.
  5. Final taste check: Before serving, stir the slaw and adjust seasoning with additional salt or vinegar if needed.

Notes

Grate the beet last and toss with a splash of vinegar to keep the color vibrant and prevent staining hands. Be gentle when tossing to keep cabbage crisp. For vegan version, substitute mayonnaise with vegan mayo or avocado-based dressing. Chill the slaw for at least 15 minutes for best flavor and texture. Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Keywords: coleslaw, pink coleslaw, summer side dish, easy coleslaw, homemade coleslaw, fresh coleslaw, picnic recipe, potluck side, healthy coleslaw

Find it online: https://juliamadeit.com/fresh-pink-coleslaw-recipe-easy-homemade-crisp-summer-side-in-5-minutes/