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.
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 they also happen to be beautifully colored as well. This festive coleslaw recipe is a must make for Christmas and New Years. I guarantee you, people will be asking for the recipe.
Why You’ll Love This Festive Salad
- Easy to make – This salad recipe does require some chopping, but there is no actual cooking involved, and if you have a mandolin, that will make it even easier to make. 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 compliment to other traditional holiday dishes.
- Packed with flavor – Not only do you have the flavors from the radicchio, fennel, kale and cabbage, but the homemade vinaigrette also packs a punch and goes 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, which help the body fight against 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 happen to be low in iron, it’s a great ingredient to add to your diet. This veggie packed salad is also loaded with fiber, which is so important for keeping your digestive tract running smoothly.
Christmas Coleslaw Salad Recipe Ingredients
- Cabbage – I used napa cabbage in this recipe, but any type of 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 it has 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 are ok to use.
- 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 some lightly toasted walnuts to this recipe. They have a nice texture and they add a great rich nutty flavor. Any kind of nuts or seeds will work though.
- Pomegranate – Pomegranate seeds add a nice crunchy texture as well as 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 would 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 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.
Recipe Frequently Asked Questions
- This recipe is vegan and gluten free.
- Can different vegetables be used? Yes, feel free to add in other vegetables that you like, if desired.
- How long do leftovers last? If stored in an air-tight container, in the refrigerator, leftovers should last about 4 days, although the coleslaw may not be quite as fresh after it has been chilled overnight, because of 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 as a side dish that I enjoy along side 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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