Red Cabbage Coleslaw with Broccoli and Red Pepper

“This is a delicious and very colorful alternative to the usual cole slaw. It is always a favorite when I bring it to pot luck dinners.”
4hrs 30mins

Ingredients Nutrition

  • Vinaigrette
  • 12 cup fresh basil leaf
  • 13 cup light tasting olive oil
  • 3 tablespoons honey
  • 3 tablespoons balsamic vinegar
  • 14 cup red wine vinegar
  • 14 cup water
  • 1 teaspoon salt
  • 1 teaspoon coarsely ground pepper
  • Slaw
  • 1 medium red cabbage, cored,very thinly sliced
  • 1 bunch broccoli, florets trimmed and separated into tiny pieces,stems peeled and shredded,about 6 cups total
  • 1 large red pepper, cut into 2 inch long fine julienne,about 1 1/2 cups
  • 6 large green onions, thinly sliced,about 1 1/2 cups


  1. To make vinaigrette: Put basil leaves, olive oil, honey, water, vinegars, salt& pepper in a blender or food processor and mix until the basil is minced.
  2. Transfer to a 4 quart bowl.
  3. Put the cabbage, broccoli, bell pepper and onion in the bowl with the dressing.
  4. Toss until well mixed.
  5. Chill at least 4 hours or up to 8 hours before serving.
  6. To serve, toss well, drain off any excess liquid and adjust the seasonings.
  7. Serve chilled in a large bowl.

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