2 ratings

Creamy Tricolor Slaw

Red cabbage. Green cabbage. Orange carrots.
Creamy tricolor slaw
Chris Walker/Chicago Tribune; Shannon Kinsella/food styling

This creamy tricolor slaw makes an ideal side for a heaping plate of roasted pork or topping for shredded pork sandwiches. 

This recipe by JeanMarie Brownson appeared in the Chicago Tribune.

Ready in
1 h 20 m
20 m
(prepare time)
1 m
(cook time)


To save time and knife work, you can use store-bought shredded cabbage; just be sure to buy a brand that is very finely shredded for tender slaw. You’ll need 30 to 36 ounces shredded cabbage for 12 to 14 servings.


  • 1 medium-size head green cabbage, cored
  • 1/2 small head red cabbage, cored
  • 2 large carrots, trimmed, peeled
  • 1 jar (16 ounces) mayonnaise
  • 1/4 Cup half-and-half
  • 1 1/2 Tablespoon cider vinegar
  • 1 Teaspoon plus more to taste
  • 1/2 Teaspoon paprika (smoked or sweet)


Use a mandolin or a very sharp slicing knife and a cutting board to slice both cabbages as thinly as possible.

Discard any large tough cabbage ribs.

You’ll have 12 to 14 cups.

Use a vegetable peeler to thinly shave the carrots into pieces about 2 inches long.

Put the mayonnaise, half-and-half, vinegar, 1 teaspoon salt and paprika into a large bowl; mix well.

Add the cabbages and carrots.

Toss to coat the cabbage well with the dressing.

Taste and season with more salt if desired.

Refrigerate at least 1 hour or up to 2 days.

Serve very cold.