This Winter Coleslaw Salad is the perfect salad for the holidays, a big get together or a weeknight meal. You will love the mixture of kale, radicchio, brussels sprouts and cabbage in this slaw that is tossed with a light lemony dressing, sliced almonds, dried cranberries and Parmesan cheese.
WINTER COLESLAW SALAD
I love an easy salad recipe especially slaw recipes, whether it is this Winter Coleslaw Recipe, Easy Mango Cabbage Coleslaw, Creamy Coleslaw or this Healthy Coleslaw Recipe.
I use it in many ways from adding it alongside a main meal like this cozy Slow Cooker Pot Roast to topping this Air Fryer Cod with it in tacos, or to these Slow Cooker Cuban Pork Rice Bowls.
What I love most about today’s coleslaw recipe is the mixture of the kale, cabbage, radicchio and shaved brussels sprouts. It works so nicely together.
The slaw is mixed with dried cranberries, sliced almonds and shaved Parmesan cheese. The slaw is finished off with a light lemony dressing.
If you want to serve this salad as a main meal you could add chickpeas or white beans, Mediterranean Salmon, Mediterranean Baked Turkey Meatballs or this Greek Lemon Chicken on top the salad.
WHAT INGREDIENTS ARE IN COLESLAW?
This salad uses simple ingredients that create a beautiful salad!
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LACINATO KALE LEAVES {OR KALE OF YOUR CHOICE}
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SHAVED BRUSSELS SPROUTS
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RADICCHIO
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RED CABBAGE OR GREEN CABBAGE OR PURPLE CABBAGE
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EXTRA VIRGIN OLIVE OIL
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LEMON JUICE
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AGAVE NECTAR OR HONEY
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SHAVED PARMESAN
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DRIED CRANBERRIES
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SLICED ALMONDS
HOW TO MAKE COLESLAW
This slaw recipe couldn’t be easier to make. You can put this together in under 15 minutes. It truly is a simple recipe!
Start by preparing the kale. I like to chiffonade {a preparation of shredded or finely cut leaf vegetables} the kale but you can also chop it if need be.
Then use a mandoline to shave the brussels sprouts, radicchio, and cabbage. Transfer to a large bowl.
In a mason jar mix together the olive oil, lemon zest and juice, agave or honey, salt and pepper.
Pour the dressing over the slaw and gently toss.
Taste and season with additional salt and pepper then add in the Parmesan, cranberries, and almonds. Toss well to combine.
TIPS FOR MAKING THIS COLESLAW SALAD
SPICES: Adding spices to this slaw will take it to the next level. I especially love adding sumac, za’atar, celery seed, Italian seasoning, crushed red pepper or paprika.
DRESSING: I like to use a light lemony dressing for this slaw but there are a lot of great options. Some I like are this Creamy Dill Sauce, Coleslaw Dressing, Apple Cider Vinegar Dressing or this Honey Mustard Dressing.
If you do use a creamy dressing I would start with half and slowly add more depending on how creamy you want the salad. Homemade coleslaw dressings can add a lot of flavor to slaw recipes!
DRIED FRUIT: I added dried cranberries to this slaw. Other dried fruit options I like are dried apricots, raisins or prunes.
CHEESE: I like the shaved Parmesan cheese in this salad because it is light with a slight tangy flavor to it. There are a lot of nice options including feta or goat cheese, mozzarella or blue cheese.
NUTS: I love adding nuts or seeds to salads. This salad uses sliced almonds but you could also use pecans, walnuts, pumpkin seeds, sunflower seeds or pine nuts.
SEASON: When the coleslaw sits you will notice that it needs to be seasoned again. Feel free to taste and season before you eat it.
FRESH VEGETABLES: From time to time I will add other vegetables in my slaw including matchstick carrots, green onions or spiralized zucchini.
COLESLAW MIX: Another option for this salad is to use a bagged coleslaw mix that uses shredded cabbage and then just add in the nuts, dried fruit and cheese. This cuts down on the preparation of the cabbage and kale if you are short on time.
WHAT TO PAIR THIS WINTER COLESLAW SALAD RECIPE WITH?
This easy coleslaw recipe is a great side dish for a holiday meal and an easy way to get vegetables into your meals. Here are a few meals that I think it pairs nicely with.
INSTANT POT ROTISSERIE CHICKEN
WHOLE ROASTED CHICKEN WITH POTATOES
MOROCCAN CARROT RED LENTIL SOUP
Winter Coleslaw Salad
This Winter Coleslaw Salad is the perfect salad for the holidays, a big get together or a weeknight meal. You will love the mixture of kale, radicchio, brussels sprouts and cabbage in this slaw that is tossed with a light lemony dressing, silvered almonds, dried cranberries and Parmesan cheese.
Ingredients
- 1 bunch lacinato kale leaves, stems removed, chiffonade
- 6 ounces shaved brussels sprouts
- 1/2 small head radicchio, shaved
- 1/2 head cabbage (red or green will both work as will Savoy which we used here), shaved
- 1/2 cup extra-virgin olive oil
- 1 large lemon, zested and juiced
- 1-2 tablespoons agave nectar or honey (optional - to taste - helps with radicchio bitterness)
- Sea salt and freshly ground black pepper, to taste
- 1/4 cup shaved Parmesan (vegan if desired - we use Violife or you can leave the cheese out}
- 2/3 cup dried cranberries
- 2/3 cup sliced almonds
Instructions
- Chiffonade the kale then use a mandoline to shave the brussels sprouts, radicchio, and cabbage. Transfer to a large mixing bowl.
- In a mason jar mix together the olive oil, lemon zest and juice, agave or honey, salt and pepper.
- Pour the dressing over the slaw and gently toss.
- Taste and season with additional salt and pepper then add in the Parmesan, cranberries, and almonds. Toss well to combine.
Notes
Store in an airtight container in the refrigerator for up to 3 days.
