Tested till perfect Rainbow Slaw

Rainbow Slaw

This bright slaw stays crunchy and is creamy without using mayonnaise. Pack the cheese in a separate container to keep the colour and flavour of this slaw.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2007

Recipe3 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 1 1Granny Smith appleGranny Smith apples or red skin apple, (such as Spartan or Empire)
  • 1-1/2 tsp 1-1/2tsplemon juice
  • 2 cups 2cupsshredded green cabbage
  • 2 cups 2cupsshredded red cabbage
  • 1/2 cup 1/2cupsliced celery
  • 1/4 cup 1/4cupchopped toasted walnutwalnuts
  • 1/4 cup 1/4cuplight sour cream
  • 4 tsp 4tspcider vinegar
  • 1/4 tsp 1/4tsppepper
  • 1 dash 1dashhot pepper sauce
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchcelery salt
  • 1/3 cup 1/3cupcrumbled blue cheese
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Halve and core apple; julienne into matchstick-size pieces. In large bowl, toss apple with lemon juice. Add green and red cabbage, celery and walnuts.

In small bowl, whisk together sour cream, vinegar, pepper, hot pepper sauce, salt and celery salt ; pour over salad and toss to combine. Refrigerate for 2 hours. (Make-ahead: Cover and refrigerate for up to 24 hours.) Sprinkle with blue cheese.

Nutritional Information Per serving: about

cal 73 pro 3g total fat 5g sat. fat 2g
carb 7g fibre 1g chol 5mg sodium 96mg

% RDI:

calcium 6 iron 3 vit A 2 vit C 28
folate 9
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