Rainbow Coleslaw with Ginger Vinaigrette

Who doesn’t want to eat a rainbow of health?

  • Author: Kim Nicholson



1 red cabbage chopped

2 bell peppers, red, yellow sliced into thin strips

1/2 cup sliced almonds, toasted

Ginger Vinaigrette

1/2 cup olive oil

1 TBS toasted sesame oil

1 TBS red wine vinegar

1 TBS honey

1 TBS Dijon mustard

3/4 tsp ground ginger

zest from 1 orange



Toast almonds in a skillet for low heat for 2 minutes, remove and set aside. Chop all vegetables and put them into a bowl.  Whisk all vinaigrette ingredients in a bowl until combined. Set aside.

Combine cabbage, orange slices, and toasted almonds in a bowl. Pour dressing on top and toss to coat.

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