Introduction

This Rainbow Coleslaw with Honey Mayonnaise is the kind of bright, crunchy side dish that makes any table look instantly more inviting. You get a mix of crisp red cabbage, mild green cabbage, and sweet carrots, all coated in a silky honey mayo that’s gently tangy thanks to honey mustard. The little extra trick here is soaking the shredded cabbages in ice water first—this perks them up, keeps everything snappy, and takes away any harsh “raw cabbage bite.”

It’s ideal for BBQs, sandwiches, weeknight dinners, meal prep, and anything “bring-a-dish” where you want something fresh that holds up well. No cooking required—just a few smart steps for maximum crunch and a dressing that tastes like it came from a deli.

Why You’ll Love This Recipe

• Big crunch, bright color: Two cabbages + carrots = a true rainbow look and a satisfying bite.

• No-cook and beginner-friendly: If you can shred veggies and whisk, you can nail this.

• Creamy-sweet balance: Honey mustard brings sweet tang, while the mayo ties it together.

• Great for prep: It stays crisp for hours (and even improves after a short chill).

Equipment

• Large mixing bowl (for the slaw)

• Medium bowl (for the dressing)

• Whisk

• Large colander/strainer

• Cutting board

• Chef’s knife (or mandoline for shredding)

• Box grater or julienne peeler (for carrots)

• Measuring cups and spoons

• Salad tongs or large spoon

Ingredients

Main Ingredients

• 1 large egg (about 50 g)

• 1 tbsp honey mustard

• 1 cup (250 mL) sunflower oil

• Salt, to taste

• 3/4 cup (60 g) grated coconut

• Cold water (for soaking coconut)

• 1/2 head red cabbage, finely shredded

• 1/2 head green cabbage, finely shredded

• Ice water (for soaking the cabbages)

• 5 carrots, grated or julienned

Optional Ingredients

• Black pepper, to taste

• 1–2 tsp lemon juice or mild vinegar (helps brighten and stabilize the dressing)

• 1–2 tsp honey (if you want it sweeter)

• 1 small clove garlic, finely grated (for a savory kick)

• Fresh herbs (parsley or cilantro), chopped

• Toasted seeds (sesame or sunflower seeds) for topping

Instructions

Step 1: Preparation

1. Shred the cabbages: Slice red and green cabbage into thin shreds. The thinner you go, the more “deli-style” your slaw will feel.

2. Ice-water crisping (15 minutes): Put the red cabbage in one bowl and the green cabbage in another. Cover each with ice water and let them soak 15 minutes.

   • This step crisps the cabbage and mellows any sharp flavor.

3. Prep the carrots: Peel and grate (or julienne) 5 carrots. Set aside.

4. Soak the coconut: Place 3/4 cup grated coconut in a small bowl, cover with cold water (just enough to fully moisten), let sit 2–3 minutes, then pour into a colander and drain well.

Step 2: Mixing / Assembling

1. Drain and dry the cabbage: Pour each cabbage bowl into a colander to drain. Then gently press out extra water. For the best creamy texture, pat the cabbage dry with a clean towel or paper towels.

2. Make the honey mayonnaise: In a medium bowl, whisk together 1 egg + 1 tbsp honey mustard + a pinch of salt.

   • While whisking continuously, slowly drizzle in the sunflower oil. Start with a few drops at a time until it thickens, then you can pour in a thin steady stream. Keep whisking until glossy and creamy.

3. Combine: In a large bowl, add drained red cabbage, drained green cabbage, carrots, and the drained coconut. Toss gently.

4. Dress the slaw: Add the honey mayonnaise little by little, tossing as you go, until everything is coated to your liking.

Step 3: Cooking / Baking

• No cooking needed. Your main “technique” here is emulsifying the dressing and keeping the vegetables crisp and dry before mixing.

Step 4: Resting / Finishing

1. Taste and adjust: Add more salt, pepper, or a splash of lemon/vinegar if you want extra brightness.

2. Rest for best flavor: Chill 15–30 minutes before serving (optional but recommended).

3. Serve: Give it one final toss and enjoy cold or cool.

Tips & Notes

• For the crunchiest slaw: Soak the cabbages in ice water, then drain and dry well. Water left on the cabbage can thin the dressing.

• For a smooth, stable dressing: Use a room-temperature egg and add oil slowly at the start. Slow drizzle = strong emulsion.

• If the mayo looks thin: Keep whisking and drizzle a little more oil in a thin stream.

• If the mayo “breaks”: Whisk 1 tsp water in a clean bowl, then slowly whisk the broken mayo into it to bring it back together.

• Food safety note: Because this uses raw egg, consider using a pasteurized egg (or swap in store-bought mayo if preferred) and keep the slaw refrigerated.

Variations

Ingredient Variations

• Add thin-sliced bell peppers for extra sweetness and color.

• Mix in shredded apple for a crisp, fruity bite.

• Add green onions for a sharp, fresh finish.

• Toss in raisins or dried cranberries for a sweet contrast.

Dietary Variations

• Vegetarian: This recipe already fits.

• Gluten-free: Usually yes—just check your honey mustard label.

• Dairy-free: Naturally dairy-free.

• Egg-free / vegan: Use vegan mayonnaise, or make an emulsion with aquafaba and oil.

Storage & Make-Ahead

• Refrigerator: Store in an airtight container for 2–3 days.

• Best texture tip: If making ahead, keep dressing separate and toss 30–60 minutes before serving.

• Freezer: Not recommended—cabbage and mayo-based dressings don’t thaw well and will turn watery.

Serving Suggestions

• Serve alongside grilled chicken, burgers, ribs, or roasted fish.

• Pile it into sandwiches or wraps for crunch and creaminess.

• Use as a topping for tacos (especially fish tacos or pulled chicken).

• Pair with baked potatoes or simple rice bowls to add freshness.

Time Breakdown

• Preparation Time: 20 minutes

• Cooking Time: 0 minutes

• Baking Time: 0 minutes

• Chilling Time: 15–30 minutes (optional)

• Total Time: 20–50 minutes

Servings

8

Nutritional Information (Per Serving)

(Estimates will vary by exact amounts used.)

• Calories: ~310

• Protein: ~2 g

• Carbohydrates: ~12 g

• Fat: ~28 g

• Sodium: ~220 mg

Frequently Asked Questions

Can I use leftovers or substitutions?
Yes. Any crunchy vegetable works well here—try broccoli slaw, shredded Brussels sprouts, or extra carrots. If you don’t want to make mayonnaise from scratch, use about 1 to 1 1/4 cups of your favorite mayo and whisk in the honey mustard to taste.

Can I make this recipe ahead of time?
Absolutely. For the best crunch, shred and soak the cabbages, drain and dry them well, then store them in the fridge. Make the dressing separately and toss everything together shortly before serving (or up to a few hours ahead).

How do I reheat it properly?
You don’t reheat coleslaw—serve it chilled. If it thickens in the fridge, just toss it again. If it looks a bit dry, add a spoonful of mayo or a small splash of water and mix.

Can I freeze this recipe?
Not recommended. The cabbage releases water after thawing and the dressing can separate, leading to a soggy texture.

Conclusion

This Rainbow Coleslaw with Honey Mayonnaise is crisp, creamy, colorful, and unbelievably easy once you know the two key tricks: ice-water crisping for the cabbage and a slow oil drizzle for a stable, silky dressing. Bring it to BBQs, keep it in your weekly rotation, or use it to brighten up sandwiches and bowls—either way, it’s a side dish that disappears fast.