Rainbow coleslaw

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5 min


9 cups (2.25 L)


  • 1/2 cup cider vinegar
  • 2 tbsp granulated sugar
  • 1 tsp celery seed
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 cup vegetable oil
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 454-g pkg coleslaw mix , or 8 cups shredded green cabbage


  • In a very large bowl, stir vinegar with sugar, celery seed, salt and pepper. Whisk in oil.
  • Core and seed peppers, then slice into long thin strips. Place in bowl with dressing and add coleslaw mix. Toss to evenly mix. Salad will keep well, covered and refrigerated, up to 3 days. Stir occasionally. Flavour improves as salad sits. Excellent with our BBQ Pork & Avocado Rolls.

Nutrition (per serving)

  • Calories
  • 144,
  • Protein
  • 1.2 g,
  • Carbohydrates
  • 9 g,
  • Fat
  • 12.4 g,
  • Fibre
  • 1.4 g,
  • Sodium
  • 138 mg.

A colourful array of sweet peppers and a tart cider vinaigrette freshen up a bag of store-bought coleslaw. One of the joys of coleslaw is that the flavour actually improves if you leave it in the refrigerator at least one day.

Packed To Go

Drain salad, then place in sealable plastic bags or a large plastic container with a tight-fitting lid.