When I made the Hit ‘n’ Run Traybaked Chicken, I wanted to also make a cool, crunchy dish to go with it. I wanted to keep it low maintenance, so when I saw a package of rainbow salad mix at the grocery store, I knew what I would be working with.
Smoked paprika adds depth to this colorful, fresh and tangy slaw. This is really easy to put together, and can be made in advance, stored in the refrigerator until you're ready to eat.
You could substitute cole slaw mix if you can't find rainbow salad, but definitely keep an eye out for it - it's at most stores in my area and it's a really nice combination of veggies. You could also make your own by shredding your own, but that'll add quite a bit more prep time.Print
Buying pre-shredded mix is a lifesaver here, but skip the jarred dressings. I love customizing my own dressing flavors like with smoked paprika here.
12 ounces rainbow salad mix (I used Mann's, which has cauliflower, broccoli, carrots & red cabbage)
¼ cup mayonnaise
1 tablespoon Dijon
1 tablespoon white wine vinegar
1 ½ teaspoons sugar
½ teaspoon smoked paprika
½ teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
- Serving Size:
- Calories: 127
- Sugar: 4.4 g
- Sodium: 355.7 mg
- Fat: 10.4 g
- Saturated Fat: 1.6 g
- Carbohydrates: 6.8 g
- Fiber: 2.3 g
- Protein: 1.3 g
- Cholesterol: 5.8 mg
Keywords: coleslaw, rainbow salad, rainbow slaw, cabbage