Coleslaw goes great with variety of dishes, including grilled meat and veggies. It is served as a cool compliment, and I eat it alone in place of another kind of salad or vegetable dish. I also top it with grilled jerk chicken. This recipe combines just a few colorful vegetables and fruit, and I chop it up in a food processor for smaller, more manageable bite sizes and a blend of ingredients in every bite.

Feel free to add more chopped stuff, such as carrots, orange and yellow peppers, and other crunchy vegetables and fruit. And maybe you will opt for a different dressing in place of the mayonnaise-based dressing, such as lime juice, honey and cilantro.

I have to admit that the amounts listed below vary somewhat based on taste. I sample it as I put it together to come up with a balance of sweet and sour that we enjoy. Feel free to adjust these measurements to your liking – you can always re-balance the sour and sweet, but go easy on the sweet at the beginning to find the right combination. So, my disclaimer here is that these are just estimates. And after all, cooking is about experiences with taste and intuition.

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Confetti Coleslaw

Servings: servings

Calories: 199kcal

Ingredients

1 apple peeled and quartered
1 stalk of celery
1/2 medium green cabbage
1/2 medium red cabbage
1 red pepper trimmed and sliced
3 tablespoons mayonnaise
2 tablespoons honey optional
1/8 cup apple cider vinegar or a bit more depending on your taste
1/2 teaspoon mustard Dijon or other
salt and pepper to taste

US Customary - Metric

Instructions

Add each cabbage separately to a food processor or blender and process the cabbage until it is in small enough bites. You can also chop the cabbage and other ingredients by hand with a knife. Add each batch of chopped cabbage to a large mixing bowl.
Peel and cut up the apple, and add it to the processor. Also add the remaining ingredients to be chopped together with the apple. Process and then add this batch to the mixing bowl.
Add the remaining ingredients (the dressing) in separate bowl to taste, or you can do what I do a lot of the time - add them to the main mixing bowl with the chopped salad, and adjust until you have the desired taste.
Place the coleslaw in the refrigerator until you're ready to serve and eat it!