Red Cabbage Cole Slaw

This tangy, colorful slaw goes well with chili, burgers and grilled meats.


  • 1 tablespoon Dijon mustard
  • 2 tablespoons cider vinegar
  • 1/2 cup mayonnaise
  • 2 tablespoons sugar
  • 1/2 cup flat leaf parsley (about a large handful), chopped
  • 2 cloves garlic, finely chopped or grated
  • Salt and ground black pepper
  • 1/2 large head red cabbage, thinly sliced
  • 1 green bell pepper, seeded and thinly sliced
  • 1 red bell pepper, seeded and thinly sliced
  • 3 stalks celery from the heart, thinly sliced on a bias
  • 4 scallions, thinly sliced on a bias


In a large mixing bowl, whisk together the mustard, vinegar, mayonnaise, sugar, parsley and garlic. Season the dressing with salt and black pepper. Add the veggies to the bowl (ask a grown-up helper for help with the chopping, if you need it) and toss to coat.

This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to

What's Fresh from @RachaelRay

Rachael Ray