Pink Coleslaw: A Refreshing Salad for A Warm Day

Delicious fresh in-season produce is widely available at the market right now and I have been exploring making a variety of new salads and dishes to consume them all. Coleslaw has been one of those long detested side dishes until I started making it at home. Homemade slaw can come in a variety of different flavors and ingredients, and this fun new experiment made a delicious salad that we enjoyed over several days time (since it is a large batch!). It is pleasantly sweet and full of rich nutrients and vitamins from the wide variety of vegetables combined in this slaw. And it’s a fun color, thanks to the inclusion of beets. If you prefer to avoid the pink color, eliminate the beets and you will still have a colorful slaw with orange, red, and green colors. If you have a food processor, it would help in whipping this up in a flash. This is a refreshing salad for a warm summer day!

5 cups green cabbage, shredded or grated
2 large carrots, shredded or grated
2 apples, chopped
1/2 cup red onion or 3 green onions, chopped
2 celery sticks, chopped
2 beets, shredded or grated
1 cup mayonnaise (we used our homemade mayo and it is delish and so much more healthy and frugal than store bought varieties)
1/4 – 1/3 cup raw honey (to your taste)
2 Tbsp apple cider vinegar (preferably raw with the mother)
1 teaspoon sea salt
1/4 teaspoon pepper


1. Combine all the shredded and chopped vegetables and fruit in a large bowl. 
2. Whisk together the mayonnaise, honey, vinegar, salt and pepper. Toss over the vegetables and fruit and combine till well mixed.

Yield: 8-10 servings. 

About Lindsay

Lindsay Edmonds is first a lover of Jesus, wife, mother of four, homemaker, and writer. She loves inspiring women around the world toward simple, natural, and intentional living for the glory of God.

8 Responses to Pink Coleslaw: A Refreshing Salad for A Warm Day

  1. Lindsey North October 1, 2012 at 9:40 pm #

    Huge slaw fan, as is my family. Always looking for a great new one to try. Going to Pin this one for sure!

    Becky- love the red carrot idea :)

  2. Becky August 24, 2012 at 4:51 am #

    red carrots would be good to use in this recipe, they fit the color scheme and are a little bit sweeter :)

  3. LP Johnson August 20, 2012 at 1:24 pm #

    I nominated you, Lindsay, for a Beautiful Blogger award. Thanks for the wealth of information that you have made available to us.

  4. San Antonio Carpet Cleaning August 19, 2012 at 10:04 pm #

    I’m definitely going to have to try this. My mom normally makes hers with vinegar only… It’s good but I like mayo :)

  5. Andie August 14, 2012 at 9:39 am #

    Hi, I love your site! I was wondering if you cloth diaper and if so, have you written a post about it? Also, have you written a post about your breastfeeding routine? Do you try to wean at one year, let your children self wean, etc? I have a little one, so I of course would love to hear what your diapering and nursing routines are! Thanks!

    • Kresha @ Nourishing Joy August 16, 2012 at 12:18 am #


      I’m a long-time reader of Passionate Homemaking and yes, Lindsay has written quite a bit about cloth diapering, breastfeeding, weaning, and other natural, intentional baby related topics over the years. There are too many to list here, so if you use the search bar at the top of the page, you’ll come up with lots of resources.

      God bless!


  6. Bethanie August 13, 2012 at 4:17 pm #

    That looks awesome! I wasn’t a fan of coleslaw for the longest time either… We have a recipe that we LOVE which is more of an Asian slaw which has rice vinegar and fish sauce and lime in it! We LOVE it and it tastes fabulous on fish tacos! Check it out if you are interested!

  7. Kory August 13, 2012 at 4:16 pm #

    Love slaws for hot weather. We’ve been LOVING this one, the kids stuff it in their mouths by the hand full. Wish I knew where my hubby got the recipe, but here it is!

    Kohlrabi Slaw
    1/3 cup white vinegar
    1/3 cup granulated sugar
    4 tablespoons extra virgin olive oil
    1/2 teaspoon salt
    1/4 teaspoon celery seeds
    1/8 teaspoon freshly ground pepper
    2 medium kohlrabi, peeled and shredded
    2 small carrots, shredded
    1 tablespoon shredded onion
    1/4 cup sunflower seeds

    Combine the dressing ingredients in a large bowl and blend well. Add the shredded kohlrabi, shredded carrots, onion, and sunflower seeds and toss until well coated. Cover and refrigerate for at least 2 hours.
    Serves 4 to 6

    (you can totally leave the onion out if you don’t have it)