There’s something about eating the rainbow that feels joyful. Whether you’re gearing up for a summer BBQ or just craving something fresh and vibrant, this Rainbow Slaw with BBQ Shiitake Mushrooms is the crunchy, smoky, herby upgrade your bowl has been waiting for.
Inspired by the beauty of colorful vegetables (and maybe a little by Pride Month 🌈), this dish combines shredded red and green cabbage, carrot, cucumber, and cilantro with pan-roasted BBQ-glazed shiitake mushrooms. The mushrooms bring a meaty, smoky depth while the slaw keeps it bright and crisp. A homemade lime dressing ties it all together with zingy balance.
You can eat it as-is, pile it into a sandwich or wrap, or serve it up as the ultimate summer side. However you choose to enjoy it, one thing is for sure: you’ll want to make this one on repeat.
BBQ Shiitake Rainbow Slaw with a Lime Vinaigrette
Equipment
- Sharp knife or mandoline
- Cutting board
- Mixing bowls
- Large skillet
- Whisk or jar (for dressing)
- Tongs or spatula
Ingredients
For the Slaw:
- 1 ½ cups red cabbage thinly shredded
- 1 ½ cups green cabbage thinly shredded
- 2 medium carrots shredded
- ½ large cucumber thinly sliced into matchsticks
- ½ cup chopped fresh cilantro
For the BBQ Shiitake Mushrooms:
- 8 oz shiitake mushrooms stems removed and sliced
- 1 tablespoon olive oil
- 2 tablespoons BBQ sauce your favorite
- ½ teaspoon liquid smoke optional but recommended
- Pinch of salt
For the Lime Dressing:
- Juice of 2 limes
- 1 tablespoon olive oil
- 1 teaspoon maple syrup or agave
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Thinly shred red and green cabbage, grate the carrots, julienne the cucumber, and chop the cilantro. Toss everything together in a large mixing bowl.
- Heat olive oil in a skillet over medium-high heat. Add sliced shiitakes and cook for 5–7 minutes, stirring occasionally, until they’re golden and slightly crispy.
- Reduce heat to low, add BBQ sauce and liquid smoke, and stir to coat. Cook for 2–3 more minutes until sticky and caramelized. Remove from heat.
- In a small bowl or jar, whisk together lime juice, olive oil, maple syrup, Dijon, garlic powder, salt, and pepper until emulsified.
- Pour the lime dressing over the slaw and toss to combine. Let sit for 5–10 minutes to absorb the flavors.
- Serve slaw in bowls or on a platter, then pile the BBQ shiitake mushrooms on top. Garnish with extra cilantro if desired.
Video
@herbyeater Took me a lifetime (exaggeration… or is it??) to chop this slaw, but they are worth it. 🌈🌈 Red + green cabbage, carrot, cucumber, cilantro… and then those BBQ shiitake mushrooms to top it all off and make this a real meal. Topped with a quick homemade lime vinaigrette I could drink. Crunchy, smoky, herby- we celebrate color over here in more ways than one. #rainbowslaw #bbqmushrooms #plantbasedrecipes #herbyeats #eattherainbow #vegansummerfood
♬ Manchild – Sebrina Cerpenter