A Colorful Coleslaw

  • Servings : 4-6
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 1:30 h

A great summer side.  Exhausted from making and bringing the most awesomest kebabs to all those summer cookouts you’ve been invited to?  Then take it easy and slap this slaw together.

The sesame seeds are a nice touch (visually, texturally, and in terms of flavor, actually), but if it’s out of budget range, don’t feel bad about leaving them out.  Toasting them yourself is easy enough, but the recipe rocks without them, too.

Instead of the typical green cabbage, try it with savoy cabbage.  At my local cheap supermarket, they were the same price.  It’s more tender, so you won’t have to work as hard  in massaging it/slicing it super thin.

This recipe is sized to be used with one full recipe of the Dressing with a Kick I posted earlier, and the prep/cook times given above assume the dressing is already made.  So, double, triple, quadruple accordingly!


  • 1/2 small green cabbage (regular, savoy, napa)
  • 1/4 small red cabbage
  • 2 large carrots, grated
  • 1 recipe of Dressing with a Kick
  • 2-3 Tbsp sesame seeds, toasted [optional]


Step 1

If you haven't already, prepare the Dressing recipe!

Step 2

For both the green and red cabbages, peel off any wilted, discolored, otherwise undesirable outer leaves. Quarter, core, and slice thinly. But not super duper thin!--you don't want your slaw to become mush later after massaging it with the dressing...

Step 3

Mix the green cabbage and carrots in a large bowl, and place the red cabbage in another bowl. Split the dressing between the two bowls, and massage until the cabbage has soften...about 3 to 5 minutes. Note: before you dump ALL the dressing into the bowls, try reserving some. Massage with most of the dressing, and if it needs more/you like your slaw well-dressed, then put the rest in. Remember, you can always add more...as draining a soupy slaw is just kinda sad...

Step 4

Cover both bowls, and refrigerate. Ideally, overnight, but give it at least an hour for the cabbage to soften/soak up the dressing.

Step 5

If toasting your own sesame seeds: Put the seeds in a single/uniform layer in a dry, non-stick skillet. Heat over low to medium heat for about 3-5 minutes, stirring/moving the skillet frequently. Don't let them burn!

Step 6

Remove the bowls at least 10 minutes before serving. Mix the green and red together, and throw in the sesame seeds if you got them. If you're traveling with your cookout contribution and can/want to only take one bowl, put the green/carrot mix on top of the red, and mix once at your destination. [Transport the seeds in a small plastic bag/glass jar, which you can throw right on top of the cabbage in your large bowl.]

Step 7

Enjoy your slawesome side dish!

A former math teacher, Matt is now cooking up food in a vegan restaurant in Berkeley, CA. More than 5 years into his vegan journey, he loves sharing tasty, compassionate, and healthful food with friends and family--and strangers, too, sometimes!

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