This winter veggie coleslaw combines the beautiful, healthy fruits and vegetables available during cooler months into a craveable side dish the whole family will love.
I’m thrilled to bring you this lovely winter veggie coleslaw today! I LOVE coleslaw. I love that they’re a dense but flavorful source of healthy vegetables! Missing the bright and light coleslaw of the summertime, I decided to whip up a version that features a deep, colorful winter bounty. With dinosaur kale (the kind that is not curly) and purple cabbage as the base, this coleslaw is accent with pretty ribbons of carrots. To make these carrot ribbons, you simply use your vegetable peeler! Just peel the carrot and then keep peeling until the carrot is mostly gone. The dressing has a bright citrus flavor with a creamy texture. If you love spicy foods, I recommend adding a tablespoon of sriracha!
After dressing the simple slaw base, this side dish gets a gorgeous Winter makeover complements of some decadent crushed cashews and generous sprinkling of pomegranate seeds.
With this season of holiday parties upon us, this slaw is a great candidate to make in advance! Just like regular coleslaw, I find that it gets even better after it sits for a bit.
I hope you enjoy and I can’t wait to see how you make this slaw your own! Remember that if you make any Fed & Fit dishes from my blog or my book, be sure to tag me on Instagram in the actual photo! I don’t want to miss a bite.
PrintWinter Veggie Coleslaw
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 8 servings 1x
Ingredients
For the dressing:
- 1/4 cup coconut aminos
- 2 tablespoons almond butter (or your favorite nut butter or tahini)
- 2 tablespoons fresh lemon juice (about 1 small lemons)
- 1 tablespoon honey (omit for Whole 30)
- 2 teaspoons apple cider vinegar
- 1/4 teaspoon fine sea salt
For the slaw:
- 1 bunch dinosaur kale, destemmed and finely chopped
- 1/2 head purple cabbage, finely chopped
- 2 large carrots, shaved into ribbons
- 1 cup pomegranate seeds
- 1/2 cup raw cashews, lightly chopped
- fresh cracked black pepper, to taste
Instructions
- For the dressing, add all the ingredients together in a small bowl and whisk to combine until even and creamy. Set aside.
- For the slaw, add the kale, cabbage, and carrots together into a large mixing bowl. Pour the dressing over the slaw and mix to thoroughly combine. Pour the slaw into your serving bowl and top with the pomegranate seeds, cashews, and black pepper.
- Enjoy right away or store for serving the next day!
Thanks Cassy!! I’m looking forward to trying this in the next week or two. Can’t get enough of pomegranates this time of year!!
Looks incredible! I can’t wait to make this for my family in the next week or so. And eating seasonally is just the best.
Made this tonight w a gluten free pasta bolognese. Subbed sunflower seed butter for almond butter and it was AMAZING! Thank you for sharing this recipe! I’ll be making this on repeat… and possibly top my leftovers with a fried egg tomorrow morning for breakfast! noms!
Just curious if it’s fine to use curly kale if you can’t find the dinosaur kale?
This is so good! I made tonight for the first time. I used sunflower seeds instead of cashews. So delish! Can’t wait to eat more of it!!!
I’m so glad you liked it, Lauren!
How many does this dish serve? Planning on making it for Christmas and there’s a lot of people!
Amazing! I’ve had it saved in my open tabs on my phone for a couple of weeks and finally remembered to get the ingredients. I subbed cashews with 1/4c sunflower seeds and 1/4 sesame seeds and it was delicious! We don’t have dinosaur kale in our parts, but it worked well with chopped baby kale.
I had it for lunch with a can of sardines mixed in. It’s so delicious and nourishing. This will be going on regular lunch rotation for me, thanks so much!
★★★★★