Rainbow Coleslaw

It's certainly no secret that I love salads.


Why not.

They're versatile, seasonal, simple, nourishing and infinitely endless in their possibilities. Yes I have an eBook dedicated to the not-so-humble salad and literally jam packed with examples of the above however... this newbie was created only recently in my kitchen and I simply had to share it with you.

It ticks all the boxes and complements any kind of protein that takes your fancy...

My take on the classic coleslaw (which I have never liked) as it is almost always soggy and drowning in crappy mayonnaise. This version however is all about colour and flavour, allowing the beautiful raw ingredients to speak for themselves, satisfy you and only takes 5 minutes to create. Not bad right?

Vital to the success of this salad; and most salads if I'm honest; is the texture and preparation of the ingredients. I think the reason that raw food puts most people off is that their experience has been large and unappetising chunks of cucumber in a salad and I'm with you, who on Earth would want that!?

My salads are all about honouring the raw ingredients and preparing them in the best possible way, allowing them to shine and taste delicious. As I don't consider myself a Masterchef, I prepare a lot of my salads with the very handy assistance of a mandolin; slicer not musical instrument; and a very good tool in the kitchen!

Initially I toyed with the idea of a creamy dressing for this salad though I found the flavour and texture to be too overpowering and instead of enhancing, it detracted. Rather I have gone with a coriander dressing which is quite literally the simplest dressing you will ever make. It does call for macadamia oil which adds a lovely velvety and nutty element to the salad so although yes you can use a good-quality extra-virgin olive oil in its place, you will be losing that macadamia flavour.

Let's do this!

Rainbow Coleslaw | Nadia Felsch

Rainbow Coleslaw
Prep time
Total time
yield: 1
  • ½ carrot, peeled
  • Small piece red cabbage
  • ½ firmly packed cup alfalfa sprouts
  • ¼ shallot stalk. finely sliced
  • Rock salt and ground black pepper to season
  • Fresh lime, to serve
  • Fresh coriander, finely chopped to serve
  • 1 tablespoon macadamia oil
  • 1 tablespoon fresh coriander, finely chopped
  1. Prepare the carrot and cabbage with a mandolin or slice super thinly
  2. Combine in a bowl with the sprouts and shallots
  3. Whisk together the dressing ingredients
  4. Pour the dressing over the salad, season to taste, scatter the extra coriander and squeeze some lime over
This salad is fantastic served with a little goat's cheese or on the side of some grilled chicken.
Lime | Nadia Felsch
Rainbow Coleslaw | Nadia Felsch


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