Have you tried Rainbow Slaw? I recently became acquainted with this wonderful bright blend of matchstick pieces of broccoli, carrots alongside thinly sliced pieces of purple and white cabbage.   Similar to its cousin cabbage slaw, the colorful vegetable medley is often used as a side dish, but in my mind I see crispy, crunchy rainbow slaw pancakes!  Unlike a potato pancake, there’s no peeling or grating, the brightly hued medley is ready to go upon opening the bag.  When preparing the “batter,” I suggest steaming or blanching the rainbow slaw first then patting dry removing any excess water and allowing it to cool completely.  This will step will guarantee your pancakes will be nice and crisp.  To the veggie mixture add your eggs, flour and spices.  Cooked similarly to potato pancakes, rainbow veggie pancakes are cooked to a golden crisp in a hot pan with beads of oil dancing around each. Sizzling and squeaking in the pan, the pancakes are delivered to the plate with wonderful crunchy bits along the outside and a soft, tender inside. 


Eating with our eyes first and taste second, then these pancakes will delight with their crunchy outside and their sweet tender inside. With each bite you have the veggies surrounded by tastes of nutty, salty Parmesan cheese with onion and garlic powder.  I like to serve these with a tangy yogurt dipping sauce or a dollop of crème fraiche on top.  The best thing about this recipe will be the “oh yeah’s” your friends will give you when they bite into them.

Rainbow Slaw Pancakes

Similar to a Potato or Sweet Potato Pancake, they have a wonderful crispy outside edge, and a soft, tender inside. A great idea for a starter or main or side dish. Note: You can substitute almond flour to make these gluten-free.

 Servings 1


  • 1 12 oz bag Rainbow Slaw

  • 2 large eggs

  • 1 ¼ cups All Purpose Flour

  • ½ cup Parmesan cheese grated

  • ¼ tsp Salt

  • 1 tsp Onion Powder

  • 1 tsp. Garlic Powder

  • 1 tsp Chili Powder

  • Pepper to taste

  • 2 tbs. Olive or Coconut oil


  1. Steam or blanch the rainbow slaw until the veggies are tender and allow them to fully cool. With a clean dish towel or paper towel, squeeze any excess water out of the veggies and set aside.

  2. In a bowl, add the flour, garlic, onion and chili powders, salt and pepper as well as the grated cheese. Stir to fully combine. Add the cooled rainbow slaw to the dry ingredients and mix well and then add the eggs. Using a large spoon, make sure all the slaw is fully coated.

  3. In a large non-stick pan or cast-iron pan, heat the oil. Using a small – medium ice cream scoop or l spoon, gently add the rainbow slaw pancakes being careful not to crowd the pan. Let the pancakes cook for a couple minutes and peak at the bottom of one. If golden brown, go ahead and turn, checking the others as well. Cook them on their other side until golden brown. Remove the pancakes to a paper towel to remove any excess cooking oil. Serve with some Greek Yogurt that’s been sprinkled with some citrusy Sumac or Curry powder.