Confetti Slaw

Coastal Living
Confetti Slaw Recipe

Photo: Greg Dupree; Styling: Heather Chadduck Hillegas 

You might be tempted to buy the prepackaged coleslaw mix, but slicing your own vegetables makes for a better and fresher tasting (not to mention customizable) slaw. 

Serves 8


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1/4 cup white wine vinegar
1/4 cup olive oil
3 tablespoons granulated sugar
4 tablespoons fresh lime juice
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon crushed red pepper
1/8 teaspoon black pepper
6 cups thinly sliced green cabbage
1 cup matchstick carrots
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1 medium jalapeño chile, seeds removed, cut into thin, 1-in.-long strips
1/2 cup chopped fresh cilantro
1/4 cup roasted salted pepitas (pumpkin seeds)


Active: 20 Minutes
Total: 1 Hour, 20 Minutes

Whisk together vinegar, oil, sugar, lime juice, salt, cumin, coriander, crushed red pepper, and black pepper in a large bowl. Add cabbage, carrots, red and yellow bell peppers, and jalapeño; toss to coat. Chill 1 hour, tossing occasionally. Stir in cilantro just before serving; sprinkle with pepitas.

Created date

July 2016