There’s no better time than winter to enjoy a vibrant coleslaw.
Slaws aren’t just picnic or barbecue fare; crunchy, hearty versions shine in the colder months. Winter slaws rely on sturdy, seasonal produce that delivers both texture and nourishment when we need it most.
Hearty slaws are built on a foundation of shredded crucifers, brassicas and root vegetables — think cabbages, kales, broccoli, carrots and Brussels sprouts. These ingredients are naturally in season throughout the winter and are packed with essential vitamins and nutrients.
Topped with bright winter citrus juice or a punchy vinaigrette and finished with grains, nuts or seeds, a winter slaw offers layers of flavor, texture and substance.
This hearty slaw salad is a perfect example. Red cabbage, carrots and Tuscan kale form the base, bound together with a piquant balsamic-Dijon vinaigrette.
It’s delicious as-is, but you can fold in cooked quinoa for added substance and a boost of protein. Because the greens are sturdy, this slaw holds its shape and stays crisp for up to two days in the refrigerator — ideal for make-ahead meals.
For best results, season the quinoa before adding it to the salad, as it needs ample seasoning to shine. Once assembled, allow the slaw to rest for at least an hour so the flavors can meld. The result is a vibrant, satisfying winter dish that proves coleslaw belongs on the table year-round.
Winter Coleslaw
Active time: 30 minutes
Total time: 30 minutes (excluding quinoa cooking time, if using)
Yield: Serves 4 to 6
INGREDIENTS
Dressing:
3 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 small garlic clove, grated
1/2 teaspoon kosher salt
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
Slaw:
1/2 medium red cabbage, shredded, about 4 cups
2 cups shredded Tuscan kale leaves
2 medium carrots, peeled, coarsely grated
2 to 3 scallions (white and green parts), thinly sliced
1/4 cup chopped Italian parsley leaves
1/4 cup almonds, lightly toasted, coarsely chopped
1/2 cup cooked red or tricolor quinoa (optional)
DIRECTIONS
Combine the dressing ingredients in a small bowl and whisk to blend.
Combine the slaw ingredients in a large bowl. Add half the dressing and toss to combine. Taste for seasoning. Add additional dressing to your taste. The slaw should not be too wet. Reserve any remaining dressing for serving.
Refrigerate the slaw for at least one hour to allow the flavors to meld. Before serving, add additional dressing if desired.
Store in the refrigerator for up to 2 days.
Lynda Balslev is an award-winning writer, cookbook author and recipe developer based in Northern California. Visit TasteFood at TasteFoodblog.com.
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