This festive red cabbage slaw studded with pomegranate seeds, mandarin oranges and pistachios is a delicious and welcome addition to any table! It’s the perfect way to add a splash of colour and satisfying crunch to a holiday meal.
I love serving this slaw with Honey Glazed Ham!
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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 vibrant plates once colder days arrive?
Absolutely not!
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.
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 it 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 touch of mayonnaise and fragrant sumac spice.
Ingredients
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.
The idea is to bring together a rainbow of colours ad textures into one beautiful salad. Because it is for a celebration, it’s important that it looks as good as it tastes!
Substitutions
- 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.
Serving suggestions
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. Because it is creamy, sweet, tart and so much more, it works to balance our a savoury meat dish.
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.
Recipe tips and notes
- This recipe is easier when made with the help of a mandolin and vegetable grater. These tools make preparing the carrots and cabbage much quicker, and make it easier to have them in evenly sized pieces.
- If made a day or so ahead, the red from the cabbage may bleed into the dressing and create a pink colour for the slaw. To prevent this from happening, store the slaw and dressing separately and dress just before serving.
Storage and leftovers
Because of the yoghurt in the dressing, this coleslaw should be eaten within two days.
It is possible to freeze coleslaw but it will likely compromise the texture. Because the crunch of cabbage is so important to this recipe, I wouldn’t recommend freezing.
More holiday side dishes
- Roasted parmesan broccoli with sun-dried tomatoes
- Sausage, pear and sage stuffing
- Roasted carrots with garlicky lemon tahini sauce
- Balsamic glazed beets with goat cheese and mint
Festive Red Cabbage Slaw
Ingredients
For the yogurt dressing
- 125 ml / ½ cup plain yogurt
- 2 tbsp mayonnaise
- 2 tbsp orange juice
- ½ tsp white wine vinegar
- 1 tbsp sumac spice
- salt to taste
For the red cabbage slaw
- ½ head head /3 cups red cabbage small
- 2 carrots cut in matchsticks or grated
- 1 tbsp mint chopped
- 1 tbsp cilantro chopped
- ¼ pomegranate
- 3 mandarin oranges
- 2-3 tbsp pistachios shelled and chopped
- 1 tsp salt
- ½ lemon juice only
Instructions
For the yogurt dressing
- In a mason jar mix all dressing ingredients together, add salt to taste and set aside.
For the red cabbage slaw
- 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).
