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
Scale
- 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
