This crunchy winter slaw comes together in 10 minutes, making it an ideal option for a quick lunch or a last minute holiday dinner side dish.
This vibrant and colourful winter slaw makes a fantastic healthy side dish to any hearty meal, whether it is a simple stew, a winter roast, or a comforting Shepherd’s pie.
And it’s equally delicious as a quick lunch on its own during the colder months!
This super easy slaw features crunchy red cabbage, aromatic fennel, sweet carrots, nutty pistachios, and sweet pomegranate seeds, and it’s smothered with a vibrant dressing.
It’s a low-carb, vegan, gluten-free, and dairy-free coleslaw and takes just 10 minutes to make.
This means that you can pull it together quickly for a weeknight meal or for a last minute Christmas dinner side dish.
It also tastes even better as it sits, and can last a few days in the fridge, making it an ideal make-ahead option for any holiday dinner.
*This post is sponsored by Microplane. All opinions are my own.*
This is wonderful winter coleslaw recipe can be served many ways:
- It’s great alone, paired with some grilled bread on the side.
- Serve it between two slices of wholegrain bread for a nutritious sandwich.
- Mix it with cooked quinoa, barley, farro, couscous or rice for a full balanced meal.
- Serve it as a side dish with your favourite protein.
Jump to:
Slaw ingredients
Here is everything you will need to make this simple winter slaw:
- Cabbage: I use red cabbage but feel free to use white cabbage or a mix of the two.
- Carrots: rainbow carrots are in season, so feel free to mix them up for an even more colourful salad!
- Fennel: you don’t throw anything away from the fennel. Grate the bulb and the stalks, then chop the leafy fronds and add them into the slaw.
- Pomegranate seeds: they add a touch of colour, provide a most welcome nutritional boost, and add a nice layer of both sweet and tart flavour.
- Pistachio nuts: use roasted or unroasted pistachio, they are tasty and add extra nutrients. If necessary, you can replace them with walnuts, pecans, hazelnuts or almonds.
- Dressing: For my vinaigrette I use extra-virgin olive oil, Dijon mustard, lemon juice and apple vinegar, but you can simply use olive oil if you like.
How to make winter slaw
Once you have all the ingredients, you can put this winter slaw together in a few simple steps:
First, wash your ingredients well, remove the outer leaves of the cabbage, peel off any wilted outer layers of the fennel, and peel the carrots.
Now, you can use a knife to finely julienne all the above ingredients, but I personally prefer to use a grater, it makes the job a million times easier.
STEP 1. Start by cutting the cabbage and fennel into quarters. Grate the cabbage in a large bowl.
STEP 2. Grate the fennel into the same bowl.
STEP 3. Grate the carrot into the same bowl.
STEP 4. Add the pomegranate seeds and chopped pistachio nuts into the bowl.
STEP 5. In a small bowl whisk all the dressing ingredients together until combined. Adjust seasoning to your taste.
STEP 6. Pour the prepared dressing over your winter slaw, mix, and serve.
Recipe tips
- Remove the outer leaves of the cabbage, they’re usually tougher than the inner part, and it’s best to use them for soups or to make sauteed cabbage.
- Cut the cabbage and fennel into quarters, it makes it easier to grate them.
- To make things easier and quicker, you can prepare the vinaigrette a day ahead and keep it in the fridge until needed.
Storage tips
You can store this vegan slaw in an airtight container, it will keep well in the refrigerator for up to 3 days.
How to serve winter
Here are three tasty ways to pair winter slaw:
- Roasted Chicken or Turkey – The crisp, refreshing slaw balances out the richness of roasted or grilled chicken.
- Salmon Meatballs – this dairy-free coleslaw complements the richness of salmon meatballs beautifully, adding freshness and crunch.
- Chicken Burger Sandwiches – Top crunchy oven fried chicken burgers with a tangy winter slaw for a satisfying mix of flavors and textures in every bite.
Did you try this recipe?
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Recipe
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This crunchy winter slaw comes together in 10 minutes, making it an ideal option for a quick lunch or a last minute holiday dinner side dish.
Serving: 4
Calories: 176kcal
Ingredients
- ½ Red cabbage
- 1 Carrot
- 1 Fennel
- 4 tablespoon Pomegranate seeds
- 4 tablespoon Pistachio nuts, roughly chopped
For the vinaigrette:
- 2 tablespoon Extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon Lemon juice
- 1 teaspoon Apple cider vinegar
- Salt & pepper, to taste
Instructions
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Remove the outer leaves of the cabbage, peel off any wilted outer layers of the fennel, and peel the carrots. Then cut the cabbage and fennel into quarters.
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Grate the cabbage, carrot, and fennel and add them into a large bowl. Add in the pomegranate seeds and pistachio nuts.
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In a small bowl, place the olive oil, Dijon mustard, apple vinegar, and lemon juice and whisk all the ingredients together until combined. Adjust seasoning to your taste.
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Pour the prepared vinaigrette all over your winter slaw, mix it thoroughly and serve.
Nutrition
Calories: 176kcal | Carbohydrates: 19g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 113mg | Potassium: 666mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3830IU | Vitamin C: 70mg | Calcium: 93mg | Iron: 2mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
