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This healthy Spicy Rainbow Slaw with a tangy lemon yogurt dressing is made with red and green cabbage, bell peppers, watermelon radishes, jicama, and a touch of jalapeno complements any summer meal --- it's cooling, crunchy, and crazy colorful!


serves 6

Total time

20 minutes




  • red cabbage (thinly sliced)
  • savoy cabbage (thinly sliced)
  • red, white, or sweet onion (thinly sliced)
  • jicama (finely julienned)
  • watermelon radish (finely julienned)
  • carrots (shredded)
  • red, green, yellow, or orange bell peppers (finely julienned)
  • 1 jalapeno, minced, seeds and all
  • 1 tsp celery seed
  • lemon Yogurt Poppy Seed Dressing
  • 4 tbsp Greek yogurt
  • 4 tbsp cultured buttermilk
  • 1 zest and juice of lemon (juice of)
  • 1 tsp Poppy seeds
  • salt and pepper to taste


  1. Use whatever combination of veggies you like, to make about 4 cups of slaw. Mix the shredded veggies in a large bowl and toss to combine them.
  2. Whisk together the dressing and taste to adjust any of the seasonings. Pour on the dressing and toss really well to distribute it. Refrigerate for at least a couple of hours before serving.
  3. View the recipe instructions at The View From the Great Island

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