This Rainbow Coleslaw is a beautiful thing. Literally. If you eat with your eyes first, you’re going to love this easy salad recipe. You can serve it along side virtually anything, it’s easy to prepare and lasts for days in the fridge. It’s crisp, light and crunchy. The entire family loves this Rainbow Coleslaw. It just feels like the perfect spring salad.
Mother Nature teased us with a taste of spring. And then dumped another 2 feet of snow on us Good Friday. Seriously. The neighbor had his slow blower out and the snow was up past his knees as he was making his passes down his drive way. I think that was Jack Frost giving one last evil display before leaving for the season.
Every Good Friday, one of my children’s previous care givers hosts her annual Easter Egg hunt. The kids look forward to it and I think the parents do too. I know I do. Potluck style (so of course I’m totally hooked already – I love to sample other people’s yummy recipes), the kids run around the backyard filling their baskets with those brightly colored plastic eggs and than each leave with a HUGE surprise bag filled with goodies.
They even set up craft stations for the kids to play at while the parents sample the coffee and treats off the snack table. Every year I promise I’m going to take over the Easter Egg hunt. But this woman has dedication. This year, hosting the Easter Egg hunt meant her poor husband and children were out in the back yard at 6:00 am with the snow blower clearing the snow out so the kids wouldn’t have to climb through the 2 feet of snow to get at the eggs. However, the snow banks did make for fun egg hiding.
Most years the weather is warm enough to enjoy the back yard. Not so much this year as we moved the entire event into the house. Notice the snow pants? Yup. I was in them too.
The morning passed so quickly! Before you knew it, it was lunch hour (not like I needed to feed anyone, the potluck table took care of that) and the kids are happily leaving with their surprise gift bags. My daughter spent the rest of the day playing with the contents of her gift bag. It was a glorious day. Thank you Sue and Randy for continuing this fun tradition. We look forward to it each year!
- 1/4 cup honey
- 1/4 cup lime juice
- 2 tablespoons vinegar
- 1 tbsp smoky paprika
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1/3 cup olive oil
- 3 cups shredded red cabbage
- 1 cup julienned carrot
- 1 cup sugar snap peas, sliced
- 1 sliced red pepper
- 1 sliced yellow pepper
- 1/2 cup chopped flat leaf parsley (or other fresh herb)
- Combine the following ingredients in a 500 ml mason jar: honey, lime juice, vinegar, paprika, salt, and pepper. Shake the jar until well incorporated. Set aside.
- Wash and chop the remaining ingredients and combine in a bowl. Try chop the cabbage as finely as possible, using a mandolin if you have one.
- Add the dressing to the bowl and toss the vegetables until well coated. Taste for seasoning and adjust if needed. Serve!