Rainbow Slaw Salad

By Other
This slaw is pretty on the plate AND on the taste buds.

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  • Prep Time:


Serves: 6
Cups of Fruits & Vegetables per Serving: 1
Think Variety; Think Color: Red, Yellow/Orange, White, Green


1/4 wedge of red cabbage
1/4 wedge of white cabbage
1 golden yellow beet, optional
1 chioga beet, optional
1 watermelon daikon radish
1 stalk celery
1 large carrot
1/4 jicama
1 cucumber
1 green apple
1 zucchini
Lemon juice
Dressing of your choice (Use non-vinegar based dressings. Poppy seed dressing is recommended)


Cut up all vegetables and apple; combine in a large mixing bowl. Squeeze lemon juice over salad. Toss salad with dressing. Serve.

Nutritional Information

  • Calories:    80
  • Carbohydrates:    18g
  • Total Fat:    0g
  • Cholesterol:    0mg
  • Saturated Fat:   0g
  • Dietary Fiber:    6g
  • % of Calories from Fat:    0%
  • Sodium:    55 mg
  • Protein:    3g
  • Recipe Credit
  • Recipe courtesy of Regal Ware Worldwide



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