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Colorful Slaw with Apple Cider Vinaigrette 


Purple, green, red, orange, and white make a colorful alternative to the typical white cole slaw! The Whole30 Cookbook is my source!  I used an organic apple cider from Aldi’s that has the “Mother” in it. It’s a milder flavor.

I added more red pepper, carrot, apple and almonds here than the Whole30 recipe described. 

Here is the colorful display. All the kale needed is not pictured here


Lacinato kale is a traditional Italian variety


For the slaw:

1/2 head red cabbage, sliced thin and cut in 2 inch lengths 

1/2 bunch lacinato kale, stems removed, leaves sliced in thin ribbons

1 bell pepper, seeded, ribs removed, thinly sliced

1 cup shredded or matchstick sliced carrot 

1 large apple, julienned

1-4 oz package or 1/2 cup slivered almonds

For the Vinaigrette:

3/4 cup extra virgin olive oil

1/3 cup apple cider vinegar 

2 tablespoons finely chopped parsley

1 large clove garlic, minced with 1 teaspoon kosher salt

1/4 teaspoon black pepper

  • In a large bowl combine ingredients for the slaw
  • In a small bowl or jar whisk together the vinaigrette ingredients.
  • Pour the vinaigrette over the vegetables and toss well
  • Add more salt, pepper or vinegar to your taste!
  • Serve right away. The slaw keeps in the frig a couple days
  • Voila!
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