Rainbow Veggie Slaw with Citrus Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A vibrant, crunchy slaw featuring colorful vegetables and a zesty citrus dressing that brightens any meal. This american-inspired salads ready in about 20 minutes pairs shredded purple cabbage, shredded carrots, thinly sliced red bell pepper into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups shredded purple cabbage
• 1 cup shredded carrots
• 1 cup thinly sliced red bell pepper
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped red onion
• 1/4 cup olive oil
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 1/2 tsp Dijon mustard
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: In a large bowl, combine 2 cups shredded purple cabbage, 1 cup shredded carrots, 1 cup thinly sliced red bell pepper, 1/2 cup chopped fresh cilantro, and 1/4 cup chopped red onion.
2. Step 2: In a small bowl, whisk 1/4 cup olive oil, 2 tbsp fresh lime juice, 1 tbsp honey, 1/2 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper until fully emulsified.
3. Step 3: Pour the dressing over the vegetable mixture and toss gently until evenly coated. Chill for at least 30 minutes to allow flavors to meld.