This festive red cabbage slaw studded with pomegranate seeds, mandarin oranges and pistachios is a delicious and welcome addition to any table!
As the summer is definitely over, it’s tough not to miss all the colourful and vitamin packed fruits and vegetables. But does it really mean that we give up on the vibrancy of our plates once colder days arrive?
This red cabbage slaw could not be more beautiful. So many colours of the rainbow in this salad! And the taste definitely matches the bright palette.
How do you make a creamy red cabbage slaw?
In my opinion the best coleslaw comes from a contrast of textures and flavours.
Sweet and savoury. Soft and crunchy.
Then comes the dressing that pulls all of them together. You can go with a vinaigrette but the ultimate comfort food coleslaw should be creamy. Don’t you think?
So I dressed my red cabbage slaw with creamy yogurt based dressing spiked with freshly squeezed orange juice, a tad of mayonnaise and a fragrant sumac spice.
What goes into red cabbage coleslaw?
I’ve wanted my coleslaw to be extra special, fitting for a holiday table. After all Thanksgiving and Christmas are not very far away!
And nothing screams winter holiday louder than mandarin oranges and pomegranates.
I’ve also use carrots cut in matchsticks, mint and cilantro for freshness and fragrance and beautiful pistachios for extra crunch.
What substitutions can I make for this red cabbage slaw recipe?
- You can safely substitute pistachios with any nuts you prefer. Almonds or walnuts will go especially well here.
- Mandarin oranges could be replaced with any oranges, satsumas, clementines or even grapefruit.
- Apples could be used in place of carrots.
- Yogurt could be replaced with buttermilk or thinned out sour cream.
- Sumac spice could be omitted.
What can I serve with my crunchy red cabbage slaw?
I’ve developed this red cabbage recipe specifically for a holiday table. I believe this salad will compliment roast turkey, beef, pork or ham. It is a perfect side dish that looks pretty for the occasion and tastes great.
However, don’t feel like you have to hold back on making it on regular weekdays. This festive red cabbage slaw will brighten any lunch or dinner. It’s a great salad option to jazz up whatever you are serving as it brings vibrant colours and flavours into the mix.
And don’t worry if you’ve got leftovers because this coleslaw keeps well and won’t go soggy in the fridge.
For more holiday dishes check out my favourites below:
What is your favourite holiday side dish? Let me know in comments!
If you make any of these recipes, I would love to see them. Simply tag @vikalinka in your Instagram snaps.
- 125ml/1/2cup plain yogurt
- 2 tbsp mayonnaise
- 2 tbsp orange juice
- 1/2 tsp white wine vinegar
- salt to taste
- 1 tbsp sumac spice
- 1/2 head/3 cups red cabbage small
- 2 carrots cut in matchsticks or grated
- 1 tbsp of each chopped mint and cilantro
- 1/4 pomegranate
- 3 mandarin oranges
- 2-3 tbsp pistachios shelled and chopped
- 1 tsp salt
- 1/2 lemon juice only
In a mason jar mix all dressing ingredients together, add salt to taste and set aside.
Slice the red cabbage thinly using a mandolin or a sharp knife. Cut the carrots in matchsticks or grate on a vegetable grater.
Peel the mandarin oranges and separate into segments, cut each segment in half.
Chop the mint and cilantro.
In a large bowl combine the red cabbage, carrots, orange segments, herbs and season with salt. Sprinkle with lemon juice and refrigerate for one hour for the cabbage to soften.
Before serving ddd the yogurt dressing and toss to coat.
Arrange the red cabbage slaw on a platter and sprinkle with pomegranate seeds and pistachios.
Sprinkle with 1 tsp sumac. (optional)