Rainbow Coleslaw with Honey Mayonnaise
A vibrant, crunchy side dish featuring a mix of colorful cabbages and carrots, dressed in a creamy honey mayonnaise. Perfect for BBQs and meal prep.
Ingredients
Main Ingredients
- 1 large 1 large egg About 50 g
- 1 tbsp 1 tbsp honey mustard
- 1 cup 1 cup sunflower oil
- Salt to taste Salt, to taste
- 3/4 cup 3/4 cup grated coconut
- Cold water (for soaking coconut) Just enough to fully moisten
- 1/2 head 1/2 head red cabbage, finely shredded
- 1/2 head 1/2 head green cabbage, finely shredded
- Ice water (for soaking the cabbages)
- 5 5 carrots, grated or julienned
Optional Ingredients
- Black pepper, to taste
- 1-2 tsp 1–2 tsp lemon juice or mild vinegar Helps brighten and stabilize the dressing
- 1-2 tsp 1–2 tsp honey If you want it sweeter
- 1 small clove 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
Preparation
- Shred the cabbages: Slice red and green cabbage into thin shreds. The thinner you go, the more “deli-style” your slaw will feel.
- 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 for 15 minutes.
- This step crisps the cabbage and mellows any sharp flavor.
- Prep the carrots: Peel and grate (or julienne) 5 carrots. Set aside.
- Soak the coconut: Place 3/4 cup grated coconut in a small bowl, cover with cold water, let sit 2–3 minutes, then pour into a colander and drain well.
Mixing / Assembling
- 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.
- 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 until it thickens and becomes glossy and creamy.
- Combine: In a large bowl, add drained red cabbage, drained green cabbage, carrots, and the drained coconut. Toss gently.
- Dress the slaw: Add the honey mayonnaise little by little, tossing as you go, until everything is coated to your liking.
Resting / Finishing
- Taste and adjust: Add more salt, pepper, or a splash of lemon/vinegar if you want extra brightness.
- Rest for best flavor: Chill 15–30 minutes before serving (optional but recommended).
- Serve: Give it one final toss and enjoy cold or cool.
Notes
For the crunchiest slaw: Soak the cabbages in ice water, then drain and dry well. For a smooth, stable dressing: Use a room-temperature egg and add oil slowly at the start.