Crunchy Spicy Rainbow Slaw
What can I say about this Rainbow Slaw? It’s spicy. It’s crunchy. It’s tangy. It’s healthy. It’s everything you could want in a simple no-cook recipe, and will be perfect for those spring and summer picnics just around the corner.
Hellooooo salad I’ve been eating all winter. It’s been on rotation in my house every few weeks, so I figured it was time to write up my recipe and post it up here for all you lovely folks! I hope you enjoy it as much as I do.
I don’t know what the weather is like in your neck of the woods, but in Chicago, winter is taking the long way home. This year was a cold and snowy one, too. Luckily, life was made much simpler this season thanks to Peapod grocery delivery. This isn’t sponsored. I’m just an actual customer, sans car, who lives in an arctic tundra most of the year and doesn’t enjoy lugging groceries all the way up the stairs of her walk-up apartment. (I promise I love living here.)
One product I’ve ordered from then again and again and again is their Rainbow Slaw. It’s basically a broccoli slaw with cabbage and carrots and cauliflower mixed in.
If you can only find broccoli slaw in your grocery store, just grab some purple cabbage, slice up about a cup and a half, and add it to your broccoli slaw. Voila! Now you have rainbow slaw. Super pretty, amirite?
To give the salad even more flavor and crunch, I add some raw sunflower seeds and sweet raisins. If you wanted to add some more protein and make this a meal, you could certainly toss in some chickpeas or chopped roasted chicken breast.
But I really love this salad as is. I’m certain it would be great on top of a BBQ pulled pork sandwich or served alongside your burgers and hot dogs this summer.
The rainbow salad gets tossed in a tasty vinaigrette made of Greek yogurt, apple cider vinegar, a touch of honey, and, for some kick, sriracha! I’m good with the amount in the recipe, but if you can handle more, feel free to add the amount you like.
Since I’m still going strong with my race training and fitness goals, this salad has been the perfect addition to my meals. It’s filling, flavorful, and so, so simple to make. I can’t wait to bring it to potlucks and picnics this summer.
(For more easy no-cook salads, check out these! Crunchy Veggie Quinoa Bowls with Spicy Peanut Dressing, or Almond & Carrot Ribbon Salad)
Crunchy Spicy Rainbow Slaw
Crunchy Spicy Rainbow Slaw. It’s crunchy. It's spicy. It’s tangy. It’s healthy. It’s everything you could want in a simple no-cook recipe, and it’s perfect for those spring and summer picnics just around the corner.
For the Slaw
- 1 12 oz. Bag Rainbow Slaw or Broccoli Slaw
- 1/2 Cup Sunflower Seeds
- 2/3 Cup Raisins (Either golden or purple would work!)
- 1/2 TBS Chopped Fresh Parsley (to garnish) (Optional)
For the Dressing
- 1/4 Cup Plain Greek Yogurt (I used the full fat kind, but I'm sure whatever kind you have should work.)
- 3 TBS Apple Cider Vinegar
- 2 tsp Honey
- 1 tsp Srirracha
- 1/2 tsp Salt
- 1/4 tsp Pepper
Place the rainbow slaw, raisins, and sunflower seeds into a salad or mixing bowl.
2) In a separate bowl, combine the ingredients for the dressing (plain Greek yogurt, apple cider vinegar, honey, sriracha, salt and pepper), and mix until smooth and well combined.
3) Pour the dressing over the salad ingredients, and toss to coat.