If you’re craving a dish that sings of crisp textures, vibrant flavors, and bright colors, you are going to love this Winter Slaw with Kale, Pear, and Citrus Vinaigrette. It’s a celebration of seasonal goodness, combining hearty kale, sweet pears, and a zesty citrus dressing that lifts every bite. Whether you serve it as a refreshing salad, a crunchy side, or a tangy topping on your favorite sandwich, this Winter Slaw with Kale, Pear, and Citrus Vinaigrette is guaranteed to bring warmth and joy to your table, even during the chilliest months.
Ingredients You’ll Need
Every ingredient in this recipe plays a key role, making the slaw more than just a mix of veggies. From the earthy kale to the nutty crunch of pepitas, each element adds layers of texture and flavor that harmonize beautifully.
- Green cabbage: Thinly sliced for that perfect crunch and a mild backdrop to the other flavors.
- Curly or Tuscan kale: Adds a slightly bitter, chewy texture that stands up well to the tangy dressing.
- Pears: Cut into matchsticks, these bring a juicy sweetness that balances the earthy greens.
- Shallot or red onion: Thinly sliced for a subtle sharpness without overpowering the salad.
- Shredded carrots: Provides sweet color and a tender crispness.
- Pomegranate arils: Bursts of juicy tartness and gorgeous jewel-like spots of red.
- Roasted pepitas: These seeds offer a satisfying nutty crunch and an extra boost of texture.
- Toasted walnuts or pecans: Chopped for buttery richness and a deeper layer of nuttiness.
- Kosher salt and pepper: Essential to bring all the flavors into balance.
- Orange juice: Freshly squeezed to brighten the vinaigrette with natural sweetness and acidity.
- Red wine vinegar: Adds an acidic backbone that elevates every bite.
- Orange zest: Infuses the vinaigrette with an aromatic citrus punch.
- Honey: Just enough to soften the acidity and add a delicate hint of sweetness.
- Dijon mustard: Lends a subtle tang and helps emulsify the dressing.
- Garlic: Finely minced for an underlying savory warmth.
- Extra virgin olive oil: The perfect silky finish that binds all the flavors together.
How to Make Winter Slaw with Kale, Pear, and Citrus Vinaigrette
Step 1: Combine the Vegetables and Fruit
Start by placing your thinly sliced green cabbage, curly or Tuscan kale, matchstick-cut pears, shredded carrots, and pomegranate arils into a large bowl. This combination already showcases a wonderful variety of textures and flavors that will form the heart of your Winter Slaw with Kale, Pear, and Citrus Vinaigrette.
Step 2: Season and Add Nuts and Seeds
Next, sprinkle in a pinch of kosher salt and freshly cracked black pepper to season your slaw. Add the roasted pepitas and your choice of toasted walnuts or pecans for an irresistible crunch and nutty depth. Toss everything together to start blending those flavors beautifully.
Step 3: Dress the Slaw
Drizzle a few tablespoons of the citrus vinaigrette over your slaw — not too much just yet, so the slaw doesn’t get soggy. Give everything a good toss to ensure each bite will be lively with tang and brightness, the defining spirit of this Winter Slaw with Kale, Pear, and Citrus Vinaigrette.
Step 4: Let It Rest
Allow the slaw to sit for about 5 to 10 minutes before serving. This rest time lets the kale soften slightly and the flavors mingle, creating that perfect balance between crisp and tender.
Step 5: Prepare the Citrus Vinaigrette
In a small bowl or jar, whisk together freshly squeezed orange juice, red wine vinegar, orange zest, honey, Dijon mustard, minced garlic, salt, and pepper. Slowly add the extra virgin olive oil, whisking vigorously until the dressing is emulsified and smooth. This vinaigrette can be refrigerated for up to a week, making it a handy companion for many salads beyond this recipe.
How to Serve Winter Slaw with Kale, Pear, and Citrus Vinaigrette
Garnishes
Add an extra sprinkle of toasted nuts or pepitas on top just before serving for an eye-catching, crunchy finish. A few pomegranate arils scattered on top not only brighten the plate but also provide a pop of juicy sweetness that contrasts delightfully with the citrus.
Side Dishes
This Winter Slaw works marvelously alongside roasted chicken or grilled fish, where its bright, tangy profile can cut through richer flavors. It’s also fantastic paired with rustic bread or as a crisp component on a sandwich, lending a refreshing snap every time.
Creative Ways to Present
For a fun twist, serve the slaw in small, individual cups at a party so everyone gets their own fresh portion. Another idea is to use it as a vibrant topping for tacos or burgers—giving classic comfort foods a beautifully fresh upgrade that’s full of seasonal character.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Winter Slaw with Kale, Pear, and Citrus Vinaigrette in an airtight container in the refrigerator. It’s best enjoyed within two days for peak freshness and crispness. Give it a gentle toss before serving as the juices may settle.
Freezing
This slaw is best fresh and not recommended for freezing, as the texture of kale and pears will suffer and become mushy once thawed, losing the vibrant crunch that makes this dish so special.
Reheating
Since this is a cold salad, reheating is not needed or recommended. Just enjoy it chilled or at room temperature for the best flavor and texture experience.
FAQs
Can I use other greens instead of kale?
Absolutely! While kale adds great texture and nutrition, you can substitute with collard greens or even thinly sliced Brussels sprouts for a different but equally delicious crunch.
How do I make the vinaigrette ahead of time?
Whisk all the vinaigrette ingredients together, store tightly sealed in the fridge for up to a week. Just give it a quick shake or stir before drizzling on your slaw.
What if I don’t have pomegranate arils?
Don’t worry! You can use dried cranberries or even chopped apple for a hint of sweetness and color in place of the pomegranate arils.
Is this slaw suitable for meal prep?
Yes! Keep the dressing separate until you’re ready to serve to avoid sogginess. Assemble the veggies and nuts in advance, then toss with vinaigrette just before eating.
Can I make this recipe vegan?
Definitely. Just substitute honey in the dressing with maple syrup or agave nectar, and keep all other ingredients as is for a vegan-friendly slaw bursting with flavor.
Final Thoughts
I can’t recommend this Winter Slaw with Kale, Pear, and Citrus Vinaigrette enough—it’s like a little celebration of winter’s best offerings in every crunchy, tangy bite. Whether you’re looking for a fresh salad, a vibrant side, or something to brighten your sandwich, this recipe hits all the right notes. Give it a try and let this wintertime favorite become a comforting staple in your kitchen!
Print
Winter Slaw with Kale, Pear, and Citrus Vinaigrette
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 4 to 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing and crunchy winter slaw featuring vibrant seasonal produce like cabbage, kale, pears, and pomegranate arils, all tossed in a zesty citrus vinaigrette. Perfect as a salad, side dish, or sandwich topping, this slaw delivers a delightful combination of textures and flavors.
Ingredients
Slaw 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, to taste
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
- Combine the slaw ingredients: In a large bowl, mix the thinly sliced cabbage, kale, pears, shredded carrots, pomegranate arils, and shallot or red onion. Sprinkle with a pinch of kosher salt and freshly ground pepper, then toss everything together thoroughly to combine the flavors.
- Add the nuts and seeds: Stir in the roasted pepitas and chopped toasted walnuts or pecans to add crunch and texture to the slaw.
- Dress the slaw: Pour a few tablespoons of the citrus vinaigrette over the mixture and toss to coat evenly. Allow the slaw to sit for 5 to 10 minutes so the flavors can meld and the cabbage can soften slightly.
- Prepare the citrus vinaigrette: In a small bowl, whisk together the orange juice, red wine vinegar, orange zest, honey, dijon mustard, minced garlic, salt, and pepper. Slowly drizzle in the extra virgin olive oil while continuously whisking until the dressing is fully emulsified and smooth.
- Serve or store: The slaw can be served immediately after resting or assembled ahead of time without dressing. Dress it only a few minutes before serving to keep it crisp. The citrus vinaigrette can be refrigerated for up to one week.
Notes
- To maintain the crispness of the slaw, dress it just before serving.
- You can substitute walnuts with pecans according to your preference for a slightly different nutty flavor.
- The citrus vinaigrette keeps well in the refrigerator for about a week, so you can prepare it ahead of time.
- For added sweetness and texture, consider adding more fresh fruit, like apples or oranges.
- This slaw is versatile and pairs well as a topping on sandwiches or as a side salad alongside roasted or grilled dishes.
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