Recipe Image
salad bowl with cabbage salad mix with dressing on the side
Time to make
Time to make:
10 minutes
Serving Size
Serving Size:
1/2 cup
Recipe Card
Recipe Card

Rainbow Cabbage Salad


This rainbow cabbage salad is as pleasing on your eyes as it is on your stomach. Loaded with a color mix of vegetables and flavors, this recipe is guaranteed to earn a repeat slot in your monthly menu.



3 c. coleslaw mix
1/2 small head red cabbage, shredded
1 red bell pepper, diced
1 c. carrots, shredded
1 c. edamame, shelled
1/2 c. almonds, sliced or slivered
1/2 c. cilantro, chopped

1/4 c. apple cider vinegar
2 Tbsp. honey
2 Tbsp. low sodium soy sauce
1 Tbsp. peanut butter
1 Tbsp. fresh ginger, minced



In a large bowl combine the coleslaw mix, cabbage, pepper, carrots, edamame, almonds and cilantro. Stir to combine. Add the dressing ingredients to a medium bowl and whisk until combined. Pour dressing on top of cabbage salad and toss to coat.

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Dietary and Nutrition


Cabbage varieties come in all shapes, sizes and colors. These delicious veggies lend themselves to a variety of preparation methods including raw, boiled, roasted and fermented. For tips from planting to preserving, see Field to Fork: Cabbage for more information.

Page Portals

Field to Fork: Cabbage (FN2036, August 2021)

Cabbage varieties may grow as round, flattened or pointed heads. Regular irrigation is needed. If the plant does not get enough moisture from watering, it will taste bitter instead of being sweet, juicy and firm.

Sauerkraut: From Garden to Table (FN433, Revised December 2021)

Making sauerkraut is often part of introductory classes in microbiology. To avoid a "science experiment gone wrong" at home, follow the recommendations in this publication from garden to table.