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Sweet & Sour Slaw with Honey Vinaigrette - Food Gypsy

Sweet & Sour Slaw with Honey Vinaigrette

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  • Author: Cori Horton
  • Total Time: 20 mins
  • Yield: Serves 6


Light and tasty, this slaw goes easily from the kitchen to the cottage, on a picnic or into the backyard.  Tart and tangy with a hint of honey, Sweet & Sour Slaw with Honey Vinaigrette is a fresh summer side even the kids will love.


  • 1 cup napa (or green) cabbage, thinly chopped
  • 1 cup purple cabbage, thinly cut
  • 1 cup brussels sprouts, sliced fine lengthwise
  • 1 cup carrots, thinly julienned
  • 1 cup red grapes, sliced in half
  • 2 tablespoons rice vinegar
  • 2 tablespoons onion (white, yellow or red), diced
  • 1 1/2 tablespoons rice wine vinegar
  • 1 tablespoon honey
  • 4 tablespoons extra virgin olive oil
  • salt & pepper to taste


  1. First mix your vinaigrette: add onion, rice vinegar, honey and 1/3 of the olive oil into a container deep enough to use your immersion blender (I like a deep measuring cup or wide mouthed jar). Blend well, drizzling in the remaining oil slowly until vinaigrette is creamy and emulsified and refrigerate until needed.
  2. Prepare your slaw mix, cutting vegetables in a long, fine julienne and tossing them into a bowl along with your grapes. Drizzle with honey vinaigrette to taste, season as needed and finish with herbs (like a flat leaf parsley or cilantro) at the last minute before serving.


Gypsy Note: If you’re using red onion your vinaigrette will be a shade of pink. Stick to shallots and white or yellow onions if you want to avoid additional colour.

  • Prep Time: 20 mins
  • Category: Side Dish
  • Cuisine: North American