Crunchy Confetti Slaw with Strawberry-Peach Balsamic Dressing

I like pretty things.  Maybe not what you’d consider traditional  ‘pretty things’ but really I like color.  And texture.  And diversity.  Maybe it’s the sign of a short attention span.  Or because I’m a Gemini.  When I was asked to develop two recipes for Glam Media’s Foodie.comfree, online back to school cookbook Family Flavors, I wanted to incorporate all these things; color, texture and diversity.  I’m excited by the first visual of a good looking food and wanted to relate that in this dish.

The cookbook is designed to aid the back to school madness that sets in at meal time, providing recipes that can be made in less than an hour, with less than 10 ingredients, appealing both to children and adults.  The concept of ‘Eating the Rainbow’ leapt to mind.  Despite sounding possibly like the objective of a 1960’s acid trip, eating the rainbow is a nouveau goal of consuming foods of all colors in a day.  Each color group of produce bears different nutrients and eating all of them affords positive variability in one’s diet. 

Both my children have always taken lunch to school due to our inability to eat gluten but the younger enjoys ‘Rainbow Day’ at school for all students who eat for free from the school cafeteria salad bar, getting a sticker if they eat foods of all the colors of the rainbow.  Somehow making it a goal and involving the sticker gets kids very excited about eating produce that may normally cause noses to be turned up.

For my recipe contribution I loved the idea of a slaw, made quickly and simply with the aid of a food processor, dressed in a way that might add more nutrition as well as taste-appeal while using as many of the rainbow colors possible.  Adding the fruit to a simple balsamic vinegar dressing, sweetened by honey keeps the slaw fresh and the flavors familiar though unexpected in this dish.  The sunflower seeds give it a crunch I love.  With honey being a natural preservative as well as the vinegar, the dressing will remain fresh in the refrigerator for three weeks able to use it on lettuce and fruit salads too.

And I think it’s very pretty.  Don’t you?


To keep the slaw crunchy, keep the slaw and dressing separate, mixing just before serving.  If you have extra undressed slaw it can be kept in an airtight container in the refrigerator for another use and dressed when needed.  I used fresh fruit to make the dressing however if you desire to make it out of season it could be made with frozen, thawed fruit since it is pureed into the dressing. 

Serves:    8 – 1+ cup servings

Preparation time:  20 minutes


·         ½ small head Green Cabbage

·         ½ small head Purple Cabbage

·         2 large Carrots, trimmed and scrubbed

·         2 cups Strawberries, hulled

·         2 small-medium Peaches, peeled and pitted

·         1 tablespoon Honey

·         ¼ cup Safflower or other vegetable oil (NOT Olive Oil)

·         ¼ cup Balsamic Vinegar

·         1 cup raw Sunflower Seeds (shelled and unsalted)

1.       Using the grating disk in a food processor, grate the green cabbage, purple cabbage and carrots.  Transfer them into a large bowl and set aside.

2.      In a blender combine the strawberries, peaches, honey, oil and balsamic vinegar.  Pulse until it liquefies into a dressing.

3.      Toss the amount of desired dressing into the slaw (note: the dressing recipe will be more than most will need for this volume of slaw to apply it slowly, toss and add more if desired to meet your personal preference).  Add 2 tablespoons of sunflower seeds on top of each serving.


    • Toni | Boulder Locavore says

      I feel the same Claire. As I write it’s pouring and looks like London outside. That surely must be the signal fall has arrived, right?!

  1. Cardamom Hills says

    The slaw looks so refreshing…with sweet and sour combination…how can one go wrong!…. I would prefer toasted sunflowers seeds though 🙂 they are too chewy when raw….

  2. Kitchen Riffs says

    Gosh, I’m a real sucker for color and texture too. And this is a great recipe to showcase both. Lovely combo of flavors – I’m not sure if I’ve seen exactly this combo before, and it sounds like it really works. Definitely something I’ll be keeping in mind. Thanks so much.

  3. Roxana | Roxana's Home Baking says

    Such a beautiful slaw Toni. I love the purple cabbage more than the green one and buy it almost every time I see it at the store.

    I love the sunflower seeds sprinkled on top.

    • Toni | Boulder Locavore says

      Hi MJ. Funny you say that about the sunflower seeds. I actually bought each raw and Tamari seeds. I was not sure if the raw seeds would stand up flavor-wise. They won hands down (though the other seeds were also devoured without slaw!). They were not chewy at all. I keep mine in the freezer so they stay fresh as well as it’s very dry here so maybe that helps! Thanks for visiting!

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