You are here

Rainbow Confetti Slaw

Rainbow Confetti Slaw


  • 1/2 head red cabbage, shredded
  • 1 cup chickpeas, cleaned and cooked
  • 3 vine tomatoes, chopped
  • 1 granny smith apple, cut into long thin strips
  • 1 shallot, finely chopped
  • 3 tablespoons chopped fresh basil
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons honey
  • Sea salt
  • Pepper


  1. Start out by steaming the shredded red cabbage for 1-2 minutes over medium-heat to make the pieces softer to the bite; you can omit this step if you like it very crunchy.
  2. Assemble cabbage, chickpeas, tomatoes, apple, shallots, and basil onto a serving plate.
  3. In a small bowl, whisk the olive oil, vinegar, and honey.
  4. Pour dressing over slaw and add salt and pepper to taste. Gently toss. Chill for at least 10 minutes before serving. Enjoy!


  • Recipe provided by Trish O'Keefe, R.D., of Dish by Trish.

Nutrition Information

Per serving: 229 kcal cal., 11 g fat (2 g sat. fat), 208 mg sodium, 6 g fiber, 11 g sugar, 6 g pro.. Percent Daily Values are based on a 2,000 calorie diet


Add a comment