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    Home » Recipes » Salads » Crunchy Confetti Slaw with Strawberry-Peach Balsamic Dressing

    LAST UPDATED: January 29, 2022 • FIRST PUBLISHED: August 26, 2016 By Toni Dash 33 Comments

    Crunchy Confetti Slaw with Strawberry-Peach Balsamic Dressing

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Summer color and flavor are bursting at the seams in this Crunchy Confetti Slaw with Strawberry-Peach Balsamic Dressing. It’s a simple to make salad that is a perfect side dish recipe for dining al fresco or adding some sunny color to a meal in the colder months.

    Crunchy Confetti Slaw with Strawberry-Peach Balsamic Dressing on white plates

    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 thinking of a recipe to celebrate summer (that could be tucked into school lunchboxes too), I wanted to incorporate all these things; color, texture and diversity. I wanted that first glance to be exciting. And happy-making.

    The concept of ‘eating the rainbow’ leapt to mind. Despite possibly sounding like the objective of a 1960’s acid trip, eating the rainbow is the 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.

    colorful slaw with red cabbage and carrot with peach-strawberry dressing on white plates

    But there is no reason a healthy recipe needs to take a long time to make and cannot still be fun. In steps Crunchy Confetti Slaw with Strawberry-Peach Balsamic Dressing.

    Both my children have always taken lunch to school due to our inability to eat gluten but the younger loved ‘Rainbow Day’ in elementary school. On Rainbow Day, all the students 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.

    Crunchy Confetti Slaw with Strawberry-Peach Balsamic Dressing brings Rainbow Day to your dinner table. I simply love this slaw recipe. It’s made quickly and simply with the aid of a food processor, dressed in a way that will add more nutrition as well as taste-appeal while using as many of the rainbow colors possible.

    overhead view of carrot and cabbage slaw with Strawberry-Peach Balsamic Dressing and sunflower seeds on a white plate

    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.

    A secret to keep the maximum crunch is to dress the slaw just before serving. It will soak into the slaw so the longer it sits the less the crunch (though it’s still delish). If sending it to school or taking it to work, pack a serving of the dressing separately to be drizzled on at the last minute! (This portable salad container works fantastically for that!)

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

    Hungry for more peach recipes? We’ve got you covered!

    Crunchy Confetti Slaw with Strawberry-Peach Balsamic Dressing on white plates

    Crunchy Confetti Slaw with Strawberry-Peach Balsamic Dressing

    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. This ample dressing recipe will produce more dressing than is needed for the slaw recipe. Keep extra dressing sealed in a the refrigerator to use on other salads 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.
    5 from 2 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 20 minutes
    Total Time: 20 minutes
    Servings: 8 – 1+ cup servings
    Calories: 235kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    • 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)

    Instructions

    • Using the grating disk in a food processor, grate the green cabbage, purple cabbage and carrots. Transfer them into a large serving bowl and set aside.
    • In a blender combine the strawberries, peaches, honey, oil and balsamic vinegar. Pulse until it liquefies into a dressing.
    • Toss the amount of desired dressing into the slaw. Add 2 tablespoons of sunflower seeds on top of each serving.

    Nutrition

    Calories: 235kcal | Carbohydrates: 21g | Protein: 5g | Fat: 15g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 38mg | Potassium: 515mg | Fiber: 5g | Sugar: 13g | Vitamin A: 3320IU | Vitamin C: 75.4mg | Calcium: 75mg | Iron: 1.9mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    This delicious recipe was originally published in September 2012 and has been updated in 2016.

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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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      Recipe Rating




    1. Hung Pham Viet says

      April 01, 2017 at 3:27 am

      Wow, such a amazing article.
      Look very delicious.
      I love this .

      Reply
    2. James L. Abney says

      February 15, 2017 at 9:42 am

      They look great, You make me hungry.
      Thanks for nice post.

      Reply
    3. Tonya says

      August 29, 2016 at 7:08 am

      This looks delicious and refreshing. I’m always on the lookout for new salad recipes. We try to eat a slaw or salad with nearly every meal.

      Reply
    4. Margot C says

      August 28, 2016 at 1:47 pm

      5 stars
      I’m going to assume that you put the oil in the blender too. This looks marvelous. I’m making it, TODAY!

      Reply
      • Toni Dash says

        August 28, 2016 at 3:00 pm

        Yep! Just follow Step 2 in the instructions and place all 5 ingredients listed there (the oil is one) into the blender and pulse it to make the dressing! Hope you’ll love it.

        Reply
    5. Ann Bacciaglia says

      August 28, 2016 at 11:51 am

      5 stars
      I can not wait to make this. It looks so delicious and easy to make. I am sure it will be a big hit.

      Reply
    6. Rosey says

      August 28, 2016 at 4:37 am

      Wow, there’s a lot going on there. I’d love to try it. I’d love to serve it to the family today too, but I don’t think it’s going to happen (too much going on). Maybe next time!

      Reply
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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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