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
Scale
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.