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 perfect accompaniment to any hearty meal, whether it is a simple stew, winter roast, or comforting Shepherd’s pie.
It’s equally delicious as a quick lunch on its own during the colder months.
Made with crunchy red cabbage, aromatic fennel, sweet carrots, toasty pistachio seeds, and sweet pomegranate seeds, and smothered with an amazing mustardy, lemony, zingy dressing, this winter coleslaw is a fantastic option to add to your dinner table.
It’s low-carb, vegan, gluten-free, and dairy-free and takes literally 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 a wonderful simple and healthy slaw recipe that 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.
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 THE BEST WINTER SLAW
The most important tip for a great slaw is to buy the freshest ingredients you can find.
Shop at your local farmer’s market or high-quality grocery store and choose your produce carefully.
Once you have all the ingredients, you can put it together in a few simple steps:
First, wash your ingredients really 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.
I’ve been using the new Microplane Bowl Grater since I got my hands on it, and it’s absolutely brilliant!
This amazingly designed sturdy and ultra-sharp grater effortlessly grates the toughest ingredients, from apples, cabbage, to carrots and potatoes.
It’s a fantastic tool for preparing low-carb recipes.
You can make cauliflower rice or broccoli rice in a blink. The extra coarse blade creates a larger texture, so it’s also ideal for raw veggie salads and slaws.
Another great feature that I love is that you can place the bowl grater horizontally across the surface of any round bowl (up to 16cm in diameter).
Alternatively, you can place it obliquely in the food bowl.
It comes with non-slip handles on both sides, which means it’s super comfortable and secure. All good reasons to have one in the kitchen!
- 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, place the olive oil, Dijon mustard, apple vinegar, and lemon juice and whisk all the ingredients together until combined. Adjust seasoning to your taste.
- STEP 6 - Pour the prepared vinaigrette all over your winter slaw, give it a nice mix, and it’s all ready to be served!
- Remove the outer leaves of your 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.
HOW TO STORE
You can store this vegan slaw in an airtight container, it will keep well in the refrigerator for up to 3 days.
DID YOU TRY THIS RECIPE?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook!
Looking at your pictures always makes me smile *and super hungry*!
- 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
- 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.
- Grate the cabbage, carrot, and fennel and add them into a large bowl. Add in the pomegranate seeds and pistachio nuts.
- 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.
- Pour the prepared vinaigrette all over your winter slaw, mix it thoroughly and serve.
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.