Rainbow Slaw

  • Author: Dana Gerard
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 4 + 1x
  • Category: Salad, Side or Appetizer
  • Cuisine: International
Rainbow Slaw

Use this recipe as a template to create infinite variations of colorful vegetable and fruit slaws.


  • 1/4 cup olive or vegetable oil
  • 4 tablespoons lemon juice
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper, optional
  • pinch of salt
  • 2 cups grated carrots
  • 2 cups thinly sliced red cabbage
  • 1/4 cup chopped parsley or cilantro + extra for garnish


  1. In a large bowl, combine oil, lemon juice, cumin, cayenne and salt. Add carrots, cabbage and chopped herbs and stir to blend. Cover and refrigerate for a few hours to allow flavors to blend.
  2. Before serving, stir and garnish with extra fresh chopped parsley or cilantro.
  3. Serve cold or at room temperature.
  4. Variations: Instead of the dressing, spices and herbs listed above, combine sliced vegetables with the following combinations:
  5. Sweet: Lemon and honey dressing, raisins and sunflower seeds
  6. Fruity: Olive oil and orange juice, grated apple or pear, dried fruits or chopped fruit bits
  7. Greek: Oil and lemon or vinegar, oregano or mint, feta cheese
  8. Italian: Olive oil and balsalmic vinegar, tomatoes, basil, parmesan or hard grated cheese
  9. French: Olive oil and white wine vinegar, dijon mustard, herb blend, sliced olives, capers
  10. Southwestern: Oil, lime juice, cilantro, cumin, chili powder and cayenne or chopped jalepenos
  11. Grains and starches: Add 2 – 4 cups cooked quinoa, rice, pasta, beans, corn, etc…
  12. Over greens: Toss slaw with your favorite salad greens: arugula, spinach, spring mix, romaine


Adapted from the cookbook Olive Trees and Honey
by Gil Marks

Recipe by