The holidays are usually loaded with rich, heavy meals, so it’s always a good idea to include a fresh, veggie-packed salad on the table. My Christmas Coleslaw Salad Recipe comes together quickly and is dressed with an easy homemade tangy dressing. Enjoy this festive coleslaw salad as a side dish or an afternoon snack all season long.
Coleslaw isn’t just for summer BBQs anymore. My Christmas Coleslaw Salad Recipe is fresh, flavorful, and perfect for a veggie-forward holiday side dish. Not only is this salad packed with healthy ingredients, but it’s also beautifully colored. This festive coleslaw recipe is a must-make for Christmas and New Year’s. I guarantee people will be asking for the recipe.
Why You’ll Love This Festive Salad
- Easy to make – This salad recipe requires some chopping, but there is no actual cooking involved, and if you have a mandolin, it will make it even easier. The dressing is homemade, but it’s quick and easy to prepare, using minimal ingredients.
- Great for the holidays – In my opinion, the holiday table always needs a fresh salad packed with lots of vegetables. It’s light, refreshing, and the perfect complement to other traditional holiday dishes.
- Packed with flavor – Not only do you have the flavors of radicchio, fennel, kale, and cabbage, but the homemade vinaigrette also packs a punch and pairs well with the fresh veggies. The pomegranate seeds also add a nice, sweet taste.
Why Your Body Will Love This Fresh Side Dish
This colorful salad recipe is packed with lots of fresh vegetables, including cabbage, kale, radicchio, fennel, and red onion. Dark leafy greens, as well as colorful greens like radicchio, are high in antioxidants that help the body fight inflammation. Excess inflammation inside the body can lead to diseases like cancer, diabetes, and arthritis.
Kale is also a great source of non-heme (plant-based) iron, so if you’re low in iron, it’s a great ingredient to add to your diet. This veggie-packed salad is also loaded with fiber, which is essential for keeping your digestive tract running smoothly.
Christmas Coleslaw Salad Recipe Ingredients
- Cabbage – I used napa cabbage in this recipe, but any cabbage will work. You can even buy a bag of pre-shredded cabbage for coleslaw if you like.
- Radicchio – I used radicchio because it has a gorgeous red/purple color and a slightly bitter taste that helps balance everything out. Purple cabbage can also be used.
- Fennel – If you’re not familiar with fennel, it has a mild, sweet anise or licorice taste. Some people really aren’t into it, so you can leave it out if you prefer, but I love it. You can use both the bulb of the fennel and the fronds.
- Kale – You can use either curly or lacinato kale for this salad recipe. I used curly because it seems to hold up better with the dressing, but either is fine.
- Onion – I add raw red onion to almost every salad I make, and this one is no different. If you don’t like the strong taste of raw onion, you can use a Vidalia onion, which is a little sweeter, or even some thinly sliced green onion.
- Walnuts – I like to add lightly toasted walnuts to this recipe. They have a nice texture and add a rich, nutty flavor. Any nuts or seeds will work, though.
- Pomegranate – Pomegranate seeds add a nice crunchy texture and a beautiful pop of color to this salad. Dried cranberries can also be used, if you prefer.
- Dressing – I like to do an easy homemade dressing for this salad recipe using olive oil, apple cider vinegar, lemon juice, maple syrup, dijon mustard, celery seeds, salt, and pepper. You can use a store-bought dressing if you prefer; I recommend a light vinaigrette or a traditional creamy coleslaw dressing.
How To Make My Christmas Coleslaw Salad
- Add all dressing ingredients to a small bowl or jar and mix until thoroughly combined. Give the dressing a quick taste and add any extra seasonings needed.
- Add all the thinly sliced vegetables (including kale, radicchio, cabbage, red onion, and the fennel bulb) to a large mixing bowl. Next, add in the roughly chopped fennel fronds. I also like to leave a few out so that I can garnish the salad with them.
- Pour the dressing over the salad; you don’t have to use all of it if you don’t want to, and then mix the veggies and dressing together well. Add the dressed salad to a serving platter, if desired, and then top with extra fennel fronds, pomegranate seeds, and walnuts. Coleslaw salad can be served immediately or refrigerated until ready to enjoy.
Recipe Frequently Asked Questions
- This recipe is vegan and gluten-free.
- Can different vegetables be used? Yes, feel free to add other vegetables you like if desired.
- How long do leftovers last? If stored in an airtight container in the refrigerator, leftovers should last about 4 days, though the coleslaw may not be quite as fresh after chilling overnight due to the dressing.
- Can this coleslaw salad be made ahead of time? I would suggest chopping the vegetables and making the dressing ahead of time, but waiting until about to serve to combine them.
- How should this coleslaw salad be served? I like to serve it as a side dish alongside the holiday meal.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
Looking For More Fresh Salad Recipes?
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Christmas Coleslaw Salad Recipe
- Total Time: 20 minutes
- Yield: 6-8 1x
- Diet: Vegan
Description
The holidays are usually loaded with lots of rich and heavy meals, so it is always a good idea to include a fresh, veggie packed, salad on the table. My Christmas Coleslaw Salad Recipe comes together quickly and is dressed with an easy homemade tangy dressing. Enjoy this festive coleslaw salad as a side dish or an afternoon snack, all season long.
Ingredients
- 3 cups thinly sliced radicchio
- 3 cups thinly sliced napa cabbage
- 2 cups thinly sliced kale leaves
- 1 fennel bulb, thinly sliced with the fronds roughly chopped up
- 1/2 small red onion, thinly sliced
- 1/3 cup pomegranate seeds
- 1/3 cup chopped walnuts (toasted if desired)
Dressing:
- 1/3 cup olive oil, or a neutral flavored oil like canola
- 2 tablespoons apple cider vinegar
- 2 teaspoons fresh lemon juice
- 2 teaspoons pure maple syrup
- 1 teaspoon dijon mustard
- 1/2 teaspoon salt, or more to taste
- 1/4 teaspoon black pepper
- 1/8 teaspoon celery seeds
Instructions
- Add all dressing ingredients to a small bowl, or jar, and mix until completely combined. Give the dressing a quick taste and add any extra seasonings needed.
- Add all of the thinly sliced vegetables (including: kale, radicchio, cabbage, red onion and the bulb of the fennel) to a large mixing bowl. Next, add in the roughly chopped fennel fronds, I like to also leave a few out so that I can garnish the salad with them.
- Pour the dressing over the salad, you don’t have to use all of it if you don’t want to, and then mix veggies and dressing together well. Add the dressed salad to a serving platter, if desired, and then top with extra fennel fronds, pomegranate seeds and walnuts. Coleslaw salad can be served immediately or refrigerated until ready to enjoy.
Notes
This coleslaw salad is best served right after mixing with the dressing. It will stay good for up to about 4 days, it just won’t be as fresh and crisp.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Side, Vegan
- Method: No Cook
- Cuisine: American
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