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Winter Veggie Coleslaw

A bowl of Winter Veggie Coleslaw with shredded vegetables and pomegranate seeds on top.
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This Winter Veggie Coleslaw is a refreshing, colorful salad perfect for cold weather. Made with kale, cabbage, pears, pomegranate, nuts, and tossed in a citrus vinaigrette, it’s crunchy, healthy, and ideal for holiday meals or weekday lunches.

Ingredients

Scale
  • 1 medium head green cabbage, thinly sliced
  • 4 cups curly or Tuscan kale, thinly sliced
  • 2 pears, cut into matchsticks
  • 1 large shallot or 1/2 red onion, thinly sliced
  • 3/4 cup shredded carrots
  • 1/2 cup pomegranate arils
  • 1/3 cup roasted pepitas
  • 1/3 cup toasted walnuts or pecans, chopped
  • Pinch of kosher salt and black pepper
  • 2 tbsp freshly squeezed orange juice
  • 1 tbsp red wine vinegar
  • 1 tsp freshly grated orange zest
  • 1 tsp honey
  • 1 tsp Dijon mustard
  • 1 garlic clove, finely minced or pressed
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup extra virgin olive oil

Instructions

  1. Thinly slice the cabbage, kale, pears, shallot, and carrots. Place all in a large mixing bowl.
  2. Add pomegranate arils, roasted pepitas, and chopped toasted nuts.
  3. In a separate bowl, whisk together orange juice, vinegar, zest, honey, mustard, garlic, salt, pepper, and olive oil until emulsified.
  4. Drizzle a few tablespoons of the citrus vinaigrette over the slaw and toss well to combine.
  5. Let the coleslaw sit for 5–10 minutes to soak up the flavors.
  6. Serve immediately, or refrigerate and toss again before serving.

Notes

  • Prepare all veggies and fruits ahead of time but keep dressing separate until ready to serve.
  • Use a mandolin or sharp knife for evenly thin slices.
  • For a vegan version, swap honey with maple syrup or agave.
  • This slaw pairs well with roasted meats or as a sandwich topping.

Nutrition

Find it online: https://recipeeasily.com/winter-veggie-coleslaw-recipe/