Crunchy Winter Slaw.
My winter slaw is refreshing, crisp and crunchy, full of vibrant seasonal produce and loaded with flavor. Drizzled with a citrus vinaigrette, it’s perfect as a salad, side or sandwich topping.
This may be the prettiest salad you make all season long!
My winter slaw is super crunchy, crisp, refreshing and tangy, filled with cabbage, pears, kale, pomegranate and more. It’s tossed in a citrus vinaigrette that highlights the flavors of the produce and keeps you coming back for bite after bite.
If you love a dish with texture, this is for you. It’s incredibly crunchy and satisfying.
Exactly how I like to eat my vegetables!
We are huge slaw fans over here. I love to make a slaw that acts as a salad, and it’s quite versatile because of course you can also put it on sandwiches. It’s the perfect side dish or topper and you can always find a version that complements the other ingredients on your plate.
So here we are! I made a classic winter slaw that has all the seasonal produce chopped into one big bowl. It can be your side dish for dinner, a salad where you can add additional ingredients or an accompaniment to pulled pork.
It’s so good. Head over to instagram today to see the video!
I also can’t handle how beautiful it is. I love jewel tones – and the greens, vibrant magenta and orange make for a stunning dish. It’s festive and fun and just feels… fancy.
But it’s as easy as can be, as long as you don’t mind chopping up some vegetables.
This is what goes into our lovely winter slaw:
A head of green cabbage. I love to do regular green cabbage or savory and slice it very thin. It’s so crunchy!
A few cups of kale too. Same as the above – I slice it super thin. This brings a gorgeous emerald shade to our slaw and also holds up well in the fridge.
Pears! Cut them into matchsticks for the best bite.
Thinly sliced shallots. You can also use red onion, but I love a shallot because it’s milder and a bit sweeter.
Shredded carrots. Just grab a bag of them to keep things simple. Easy as that.
Pomegranate arils. You know how much I love these gorgeous jewels! Tart and beautiful, they add a juicy punch.
Pepitas. These add more crunch and texture to our slaw.
Toasted pecans or walnuts. Either works! I like to chop them up so there are bits of nuts all throughout the slaw.
The entire thing is tossed with my citrus vinaigrette. That adds incredible flavor and goes so well with the pears, kale, shallots and nuts. It’s such a delicious combo!
I love a slaw because you can prepare it ahead of time. It usually lasts well in the fridge overnight too, so if you find yourself with leftovers, save them for the next day. If you want to assemble this before a party or taking it somewhere, I suggest combining all the ingredients but not tossing with the dressing until you arrive. The slaw only has to sit in the dressing for a few minutes to soak up all the wonderful flavor, so you’ll definitely have time.
This juicy and refreshing bowl is on repeat over here all winter long!
- 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
- ¾ cup shredded carrots
- ½ cup pomegranate arils
- ⅓ cup roasted pepitas
- ⅓ cup toasted walnuts or pecans, chopped
- kosher salt and pepper
- In a large bowl, combine the cabbage, kale, pears, carrots and pomegranate. Sprinkle with a pinch of salt and pepper and toss well. Add in the pepitas and nuts. Drizzle with a few tablespoons of the dressing and toss. Let the slaw sit for 5 to 10 minutes before serving.
- You can assemble the ingredients ahead of time, just want to dress until a few minutes before serving.
- Whisk all ingredients together until combined and emulsified. This dressing stays great in the fridge for about a week.
The colors are everything.