Multicolor Slaw

Preparation info

  • Makes


    • Difficulty


Appears in

Get in There and Cook: A Master Class for the Starter Chef

Get in There and Cook

By Richard Sax

Published 1997

  • About

There’s lots of color in this version. Choose either dressing.


  • ½ head of green cabbage (halved through the core)
  • ½ head of red cabbage (halved through the core)
  • 1 small red (bell) pepper, cored, seeded (Bell Pepper Basics), and cut into long, thin slivers
  • 1 small yellow pepper, cored, seeded, and cut into long, thin slivers
  • 3 carrots, trimmed, peeled, and coarsely grated (about 2 cups)
  • 3 scallion greens, thinly sliced on a sharp diagonal
  • ¼ cup chopped fresh parsley
  • Salt and freshly ground black pepper, to taste
  • Creamy Mustard-Dill Dressing or Light Sweet-and-Sour Dressing (recipes opposite page)


    1. To shred the cabbage, cut the green cabbage half in half again through the core. Remove the outer leaves. Cut away the core with a large chef’s knife. Cutting crosswise, cut the cabbage in long, thin shreds. Transfer the shredded cabbage to a large mixing bowl. Repeat with the red cabbage. Add the red and yellow bell peppers, the carrots, scallions, parsley, and salt and pepper. Toss gently with your hands or 2 large spoons until all of the ingredients are evenly distributed.
    2. Pour whichever dressing you choose over the vegetable mixture and toss with your hands or 2 large spoons to combine. Taste and correct the seasonings, adding more salt and pepper, parsley, or scallion greens, if needed. Cover and chill for at least 1 hour.