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Coleslaw Orzo Salad

Coleslaw orzo salad is a crunchy pasta salad with shredded green and purple cabbage, carrots, and red onion tossed in a creamy tangy apple cider vinegar dressing. Orzo and coleslaw mix for a fresh, creamy-tangy texture that improves after a short chill.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Orzo salad
  • 12 oz orzo pasta
  • 3 cup green cabbage, finely shredded
  • 1 cup purple cabbage, shredded
  • 1 cup carrots, shredded
  • 0.5 red onion, thinly sliced
  • 0.25 cup fresh dill, chopped
Dressing
  • 0.5 cup mayonnaise
  • 3 tbsp apple cider vinegar
  • 1 tbsp sugar
  • 1 tsp celery seed
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • salt
  • pepper

Equipment

  • 1 sheet pan

Method
 

Cook and cool the orzo
  1. Cook the orzo in boiling salted water until al dente, then drain it and rinse cold to stop the cooking.
  2. Spread the rinsed orzo on a sheet pan and cool completely before mixing.
Make the apple cider vinegar dressing
  1. Whisk mayonnaise, apple cider vinegar, sugar, celery seed, garlic powder, onion powder, and a pinch of salt and pepper until the sugar dissolves and the dressing looks smooth.
Assemble and chill
  1. In a large bowl, combine the cooled orzo with green cabbage, purple cabbage, carrots, and red onion.
  2. Pour the dressing over the orzo and slaw, then toss thoroughly until everything is evenly coated.
  3. Fold in the chopped fresh dill, then refrigerate for 30 minutes to let the flavors meld.
  4. Toss again just before serving; if the cabbage released extra liquid, drain any excess for a less watery salad.

Notes

For the crunchiest bite, fully cool the orzo before mixing so it doesn’t soften the cabbage too fast. Refrigerate in an airtight container for up to 3 days; drain any liquid before serving. Freezing is not recommended because the cabbage texture changes. If you want a lighter version, swap mayonnaise for a plain Greek-yogurt mayo blend while keeping the vinegar and seasonings the same.