Winter slaw is a delightful and refreshing twist on traditional coleslaw, featuring a vibrant medley of seasonal vegetables. Crisp cabbage, kale, and carrots provide a hearty base, while sweet apples and pomegranate seeds add a burst of flavor. Tossed in a zesty vinaigrette made with mustard and apple cider vinegar, this winter slaw is a perfect balance of crunch and brightness, making it a versatile and healthy side dish for cold-weather meals. It is also known as a winter coleslaw salad. The slaw is so beautiful too – a bit like a jewelled salad with the purple cabbage, vibrant orange carrots and pomegranates peeking through. It is also easy to make – all you need to do is chop up a bunch of winter vegetables.
Why you will love this Christmas Slaw
Great winter salad for lunch or dinner (as a side). Perfect for Thanksgiving, Christmas, potlucks or a buffet table. No-cook side. It is a delicious alternative to the popular Ottolenghi Sweet Winter Slaw or the delicious Ina Garten version.
Winter Slaw Ingredients
You need to use fresh vegetables for the best results. Try and make the slaw as soon as you purchase the produce. Red cabbage – alternatively, use white cabbage. Carrots – peel and julienne the carrots. For ease, you can purchase pre-grated carrots from the supermarket. Kale – slice the kale as fine as you can. Apples – apple matchsticks are super crunchy and add a pop of flavour. Red onion – if you’re not a fan of red onion you can leave it out. Slice the onion into thin crescents. Dried cranberries – cranberries add a burst of sweetness. Nuts – chopped walnuts work really well. You could also use pumpkin seeds. Other nuts such as pecans are good too. For allergies, omit the nuts entirely, the slaw still tastes wonderful. Pomegranate – optional but make the slaw festive and pretty.
Winter Slaw Dressing:
Olive oil – go for good extra virgin olive oil Lemon juice – freshly squeezed lemon juice is best but bottled works too Apple cider vinegar – adds tartness and zing. Mustard – adds a delicious savoury flavour. Use english mustard or dijon mustard. Salt and black pepper – to taste
Alternatives
Lemon juice substitute – add orange juice or blood orange juice for the vinaigrette. Cabbage – use shaved or shredded brussels sprouts in replacement of the cabbage. Leave out the kale if you’re not a fan. Apples – go for pear instead.
How to make Winter Coleslaw
Prepare the dressing by whisking together the olive oil, vinegar, lemon juice and mustard. Start by prepping all of the veggies to thin shreds. I like to chop the apples last so that they do not discolour. I’ve provided tips below that should help with cutting the vegetables a bit easier. For the cabbage, I used a vegetable peeler which gave me perfect size and thickness of shredded cabbage. Onions, a sharp knife is best to cut into half moons. Kale – wash and leave to drain or pat dry with a clean kitchen towel to prevent the slaw from getting soggy. Slice finely with a sharp knife. For the apples, use a sharp knife to cut into halves, core and slice into matchsticks. In a large bowl, assemble the slaw. Add in the cabbage, carrots, red onion, kale, dried cranberries and chopped walnuts. If ready to serve, pour over the dressing, little by little, season with salt and pepper and toss to combine. Do not add too much dressing in one go as you do not want the slaw to go soggy. Top with pomegranate arils and serve.
Serving Suggestion
Christmas Slaw is delicious alongside this Potato Tart which is flavoured with lemon, thyme and garlic. This Vegan Stuffed Baked Butternut Squash calls for this winter slaw on the side. It would make a great option alongside Air Fryer Cauliflower Cheese and Triple Cooked Chips. Enjoy a cosy vegetable pie (external link) with a side of winter slaw for a well-rounded winter meal. I’ve even enjoyed it alongside a bowl of butternut squash soup! It is great as a side to your festive Christmas dinner.
Winter Slaw Storage
Storage Instructions:
Refrigerate in an airtight container and consume within the next day for best taste and texture. Keep at a temperature below 40°F (4°C). Avoid freezing to maintain texture. Consider storing dressing separately.
Make-Ahead Options:
Prep ingredients a day or two in advance. Dress the slaw just before serving if possible. Use a layering technique for assembling. Keep ingredients dry to prevent sogginess. Re-toss before serving if it has been refrigerated. Consider storing the dressing separately until serving.
