My winter slaw is refreshing, crisp and crunchy—packed with vibrant seasonal produce and bright flavor. Tossed in a citrus vinaigrette, it works as a salad, a side, or a sandwich topping.
This may be the prettiest salad you make all season.
Super crunchy and tangy, this winter slaw combines cabbage, pears, kale, pomegranate and more. A citrus vinaigrette brightens every ingredient and keeps each bite lively and refreshing.
If you love texture, this slaw is for you. It’s satisfyingly crunchy and full of contrasting flavors and colors.
Exactly how I like to eat my vegetables.
We’re big slaw fans here. I like to make slaws that act as standalone salads but are versatile enough to top sandwiches. This one is a great side or a crunchy topper for pulled pork, roasted meats, or grain bowls.
I made a classic winter slaw with all the seasonal produce chopped together in one bowl. It’s a lovely, easy-to-prepare dish that can be prepped ahead and dressed just before serving.
I also can’t handle how beautiful it is—the jewel tones of deep greens, magenta pomegranate arils and orange citrus make for a stunning presentation. It looks festive and elegant, while still being simple to assemble.
It’s easy as long as you don’t mind some chopping.
This is what goes into our lovely winter slaw:
A head of green cabbage, thinly sliced. I like it sliced very thin for maximum crunch.
About 4 cups of curly or Tuscan kale, thinly sliced. Kale adds color and holds up well in the fridge.
Pears, cut into matchsticks so they mingle nicely with the cabbage and kale.
Thinly sliced shallots (or red onion if you prefer). Shallots are milder and slightly sweeter.
Shredded carrots—a bag of matchstick carrots keeps things quick and easy.
Pomegranate arils for tart, juicy bursts of flavor and beautiful color.
Pepitas for extra crunch and nutty texture.
Toasted pecans or walnuts, roughly chopped so there are little nutty bits throughout the slaw.
Everything gets tossed with a bright citrus vinaigrette that complements the pears, kale, shallots and nuts. The dressing brings the whole salad together.
This slaw can be prepped ahead and usually keeps well overnight in the fridge. If you’re transporting it to a party, combine the solids ahead of time and wait to dress the salad until a few minutes before serving—5 to 10 minutes is enough for the flavors to meld while the texture remains crisp.
This juicy, refreshing bowl is on repeat here all winter long.
Winter Slaw
Winter Slaw
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Ingredients
- 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
citrus vinaigrette
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon red wine vinegar
- 1 teaspoon freshly grated orange zest
- 1 teaspoon honey
- 1 teaspoon dijon mustard
- 1 garlic clove, finely minced or pressed
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup extra virgin olive oil
Instructions
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In a large bowl, combine the cabbage, kale, pears, carrots and pomegranate. Sprinkle with a pinch of salt and pepper and toss well. Add the pepitas and chopped nuts. Drizzle with a few tablespoons of the dressing and toss. Let the slaw sit for 5 to 10 minutes before serving.
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You can assemble the ingredients ahead of time; wait to dress the slaw until a few minutes before serving for the best texture.
citrus vinaigrette
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Whisk all dressing ingredients together until combined and emulsified. The vinaigrette keeps in the fridge for about a week.
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The colors are everything.