Rainbow Slaw with Tamari Ginger Vinaigrette (Parve)

Rainbow Slaw with Tamari Ginger Vinaigrette (Parve)

The Spruce / Preethi Venkatram

Prep: 20 mins
Cook: 0 mins
Refrigerate: 60 mins
Total: 80 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
129 Calories
9g Fat
12g Carbs
2g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 129
% Daily Value*
Total Fat 9g 11%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 234mg 10%
Total Carbohydrate 12g 4%
Dietary Fiber 3g 11%
Total Sugars 6g
Protein 2g
Vitamin C 74mg 368%
Calcium 49mg 4%
Iron 1mg 6%
Potassium 334mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This crunchy, colorful vegetable slaw serves a crowd and complements a wide range of dishes, making it ideal for cookouts, picnics and potlucks. But the Asian cuisine-inspired vinaigrette -- flavored with toasted sesame oil, tamari, and ginger -- is so irresistible, you'll want to make it year round! 

Make It A Meal: For easy entertaining, serve Indian-Spiced Salmon with steamed asparagus, this delicious slaw, and a grain salad, like Quinoa With Arugula, Butternut Squash and Citrus Vinaigrette, or this quick and easy Israeli Couscous with Dried Cranberries and Toasted Almonds. For dessert, try this Green Tea Cake with White Chocolate Buttercream. Or for a quick weeknight meal, serve the slaw alongside Soba Salad with Salmon and Avocado.  

Kosher Tip: There are differences of opinion about the optimal way to check cabbage for bugs. I've outlined one method below, but if you're not sure about the preferred method in your community, check with your rabbi or local kashrut agency

Ingredients

For the Slaw:

  • 1 (3-pound or 1175-gram) medium head red cabbage

  • 1 medium red bell pepperjulienned

  • 1 medium yellow bell pepper, julienned

  • 2 medium carrots, peeled, julienned or shredded

  • 1 cup (85 grams) snow peas, trimmed, strings removed, and thinly sliced diagonally

For the Vinaigrette:

  • 1/2 cup (120 milliliters) apple cider vinegar

  • 1/3 cup (80 milliliters) extra-virgin olive oil

  • 2 tablespoons brown sugar, or pure maple syrup

  • 2 tablespoons tamari sauce

  • 1 tablespoon toasted sesame oil

  • 1 tablespoon grated fresh ginger

Steps to Make It

  1. Gather the ingredients.

    Rainbow Slaw with Tamari Ginger Vinaigrette (Parve) ingredients

    The Spruce / Preethi Venkatram

  2. Rinse the head of cabbage, then cut in half or quarters, and remove the tough core.

    red cabbage cut into pieces, core removed

    The Spruce / Preethi Venkatram

  3. Cut the cabbage into wedges and shred in a food processor fitted with a slicing disc. (Alternatively,  slice the cabbage very thinly with a large chef's knife.)

    red cabbage cut into thin pieces

    The Spruce / Preethi Venkatram

  4. Place the shredded cabbage into a large colander and rinse well. Shake the colander to remove any excess water. 

    shredded cabbage in a colander

    The Spruce / Preethi Venkatram

  5. Transfer the cabbage to a large bowl. Add the red and yellow pepper, carrots, and snow peas. Toss to combine. 

    red and yellow pepper, carrots, and snow peas with the red cabbage in a bowl

    The Spruce / Preethi Venkatram

  6. In a medium bowl or liquid measuring cup, whisk together the apple cider vinegar, olive oil, brown sugar (or maple syrup), soy sauce, sesame oil, and ginger.

    dressing in a measuring cup

    The Spruce / Preethi Venkatram

  7. Pour the vinaigrette over the cabbage mixture and toss to coat. Refrigerate, covered, until ready to serve. Leftover slaw will keep in the refrigerator, well covered, for 3 to 4 days. Enjoy!

    Rainbow Slaw with Tamari Ginger Vinaigrette (Parve)

    The Spruce / Preethi Venkatram