Creamy Rainbow Coleslaw
on Oct 05, 2026
This is literally the best coleslaw I have ever tasted AND I DON’T EVEN LIKE COLESLAW! It’s so good that the first time I made it I ate the whole thing!
Why I Love This Recipe
Hey there, slaw lovers (and slaw skeptics)! It’s Chef AJ, your Queen of Quick and Easy Plant-Based Recipes! The secret to this creamy coleslaw is the dressing—instead of mayo, it’s made with steamed cauliflower blended with Island Pineapple Balsamic Vinegar. It’s creamy, tangy, a little sweet, and completely oil-free. With two kinds of cabbage, carrots, scallions, and golden raisins, it’s as gorgeous as it is delicious.
Key Ingredients
- White & Purple Cabbage: Finely shredded for that classic slaw crunch and a beautiful rainbow of color.
- Carrots, Scallions & Golden Raisins: Sweetness, bite, and color in every forkful.
- Steamed Cauliflower: The secret to the creamy, mayo-free dressing! Steam it, then chill it before blending.
- Island Pineapple Balsamic Vinegar: From California Balsamic—it gives the dressing its tangy-sweet tropical flavor.
The Process
Place the steamed and chilled cauliflower and the balsamic vinegar in a high-powered blender and blend until smooth and creamy. Pour the dressing over the slaw vegetables and raisins, mix well, and chill well before serving.
Chef’s Tips
- For an interesting kick, add one very thinly sliced jalapeño pepper to the slaw.
- Make sure the cauliflower is fully chilled before blending so the slaw stays cold and crisp.
- No Island Pineapple Balsamic? Use ¼ cup reduced white balsamic vinegar plus ¼ cup unsweetened pineapple juice.
How to Store
Store in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving.
Frequently Asked Questions
Use ¼ cup reduced white balsamic vinegar plus ¼ cup unsweetened pineapple juice.
No! The creamy dressing is made from steamed cauliflower blended with balsamic vinegar—no mayo and no oil.
Yes, it’s best chilled well before serving, so it’s perfect to make ahead for parties and potlucks.
Serving Suggestion
This makes a big batch—perfect for 4th of July parties, picnics, and potlucks. It’s wonderful alongside veggie burgers and baked beans.
Summary
Creamy Rainbow Coleslaw is a colorful, oil-free slaw with a creamy cauliflower-balsamic dressing. It’s so good that even coleslaw haters will go back for seconds!
If you tried this recipe, I’d love to see your results! Share your culinary creation on social media and tag me. As the Queen of Quick and Easy, nothing makes me happier than seeing how my convenient plant-based recipes inspire your kitchen adventures. Let’s celebrate the love of cooking and enjoy the deliciousness together!
Creamy Rainbow Coleslaw
Equipment
- High-powered blender
- Large bowl
Ingredients
Slaw
- 6 cups white cabbage, finely shredded
- 6 cups purple cabbage, finely shredded
- 6 cups carrots, grated
- 1 cup scallions, chopped, green part preferred
- 1 cup golden raisins
Dressing
- 24 ounces cauliflower, steamed, then chilled
- 1/2 cup Island Pineapple Balsamic Vinegar from California Balsamic, or 1/4 cup reduced white balsamic vinegar plus 1/4 cup unsweetened pineapple juice
Instructions
- Place the cauliflower and balsamic vinegar in a high-powered blender and blend until smooth and creamy.
- Pour over slaw and mix well. Chill well before serving.
