This winter slaw, is packed with crisp crunchy veg and makes the perfect holiday salad. The sweet maple dressing and creamy pecans make it extra special and a delicious and fresh side for the festive season.
The two colours of cabbage add a bulk of colour , whilst the sweet carrot and red bell pepper add an extra pop of colour. Topped with a bright sprinkle of parsley this winter slaw is stunning to look at, and just as stunning to eat.
The colours are bright, the flavours pack a punch and on a buffet table a big bowl of winter slaw is such a delicious, fresh and crunchy side, perfect with a glazed ham or left over turkey.
Go on, add this winter slaw to your holiday salad list. I promise it will be a hit!
I have called this a winter slaw as I think it works so well at Christmas..... but here in Australia we are heading into summer. So I guess perhaps I should just have called it slaw? 😉
But never one to hold with convention I am calling it a winter slaw and serving it for our summer Christmas eve buffet. To be honest whenever this winter slaw is served it is always demolished!
Want to save this recipe?
We'll email this post to you, so you can come back to it later!
I think the real winning element is the maple dressing that replaces the more standard mayonnaise based dressing. The light dressing allows the colours of the slaw to shine through and the sweetness of the maple is perfect against the bite of the cabbage and the creamy nuttiness of the pecans.
Sometimes I add a handful of pomegranate seeds, to make it even more festive and add a delicious sweet sour note to the slaw. But when I made this yesterday I was packing for a weeks holiday with my Mother-in-Law and didn't have any pomegranates in the house. Whilst I noticed they weren't there I didn't miss them, so if pomegranates aren't in season then do not worry. Miss them out and don't tell anyone. They won't notice 😉
Enjoy x
Get the Recipe
Winter Slaw with Pecans and Maple Dressing
Ingredients
For the winter slaw
- ¼ head red cabbage
- ¼ head white cabbage
- 1 red bell pepper
- 2 scallions/spring onions
- 2 carrots
- ⅓ cup pecans
For the dressing
- 2 tablespoon apple cider vinegar
- 3 tablespoon extra virgin olive oil
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- pinch of salt and pepper
Instructions
- Thinly slice the red and white cabbage.
- Remove the core of the bell pepper and thinly slice.
- Cut the stalks from the scallions and then cut them into thin slices.
- Peel the carrot and use a potato peeler to cut thin strips. Cut these strips into matchstick sized pieces. (or if you have it use a julienne peeler/chopper.
- Combine all the ingredients into a large bowl and set aside in the fridge until you want to serve.
- To make the dressing, combine all the ingredients together in a small jar and shake well to combine.
- To serve, dress the winter slaw and sprinkle over the pecans.
Nutrition
Nutrition is per serving
lily thompson says
I seem to forget about slaws when the weather turns, so I'm loving your gorgeous winter version!
Liz says
I seem to forget about slaws when the weather turns, so I'm loving your gorgeous winter version!
Claire McEwen says
I know exactly what you mean!! And I used to be the same.
But I think because I am now living down under, salads always seem to be in my menu plan. During the summer here, I crave them as there is no reason to put the oven on, and then in the midst of our winters my pinterest feed fills up with summer salads from my favourite northern hemisphere bloggers. So I get pulled into making them mid winter too.
I love slaw and salad so win win for me 😀
Laura Dembowski says
I would devour this entire salad in one sitting. It is so up my alley.
Claire McEwen says
Thank you Laura.
I ate a VERY big bowl when I made this to take photos 😉
And I know on Christmas eve it will be piled up on my plate again!