Winter Veggie Coleslaw

Name: Winter Veggie Coleslaw
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 1/4 cup coconut aminos; 2 tablespoons almond butter (or any nut butter or tahini); 2 tablespoons fresh lemon juice (about 1 small lemon); 1 tablespoon honey (omit for Whole30); 2 teaspoons apple cider vinegar; 1/4 teaspoon fine sea salt; 1 bunch dinosaur kale, destemmed and finely chopped; 1/2 head purple cabbage, finely chopped; 2 large carrots, shaved into ribbons; 1 cup pomegranate seeds; 1/2 cup raw cashews, lightly chopped; Fresh cracked black pepper, to taste

Jump to Recipe·Print Recipe

Looking for a refreshing and nourishing way to enjoy seasonal produce? This Winter Veggie Coleslaw is the ultimate cold-weather salad — crunchy, colorful, and packed with texture and flavor. With vibrant ribbons of carrots, deep green dinosaur kale, and jewel-like pomegranate seeds, this slaw brings a festive touch to your table. The creamy, citrusy dressing ties everything together, making this a must-try for potlucks, holiday spreads, or a healthy side dish any time. Not only is it gluten-free and paleo-friendly, but it also stores beautifully, making it perfect for make-ahead meals.

Why You’ll Love This Winter Veggie Coleslaw

Winter may be known for hearty soups and roasted root vegetables, but it’s also a great time to enjoy crisp, raw salads — especially when they’re as flavorful and satisfying as this one. This Winter Veggie Coleslaw stands out for several reasons:

Seasonal & Nutritious: Made with kale, cabbage, and carrots — winter staples rich in vitamins and fiber.
No Mayo: The nutty, lemony dressing is creamy without using mayonnaise, making it lighter and dairy-free.
Meal Prep Friendly: This slaw actually improves in flavor over time, so you can prep it a day in advance.
Festive & Colorful: Pomegranate seeds and purple cabbage make it a visually stunning dish, perfect for winter holidays.

Ingredients You’ll Need for the Best Winter Veggie Coleslaw

Fresh Slaw Base

Dinosaur Kale: Adds a hearty, earthy base and holds up well to the dressing without becoming soggy.
Purple Cabbage: Provides crunch, vibrant color, and a mild peppery bite.
Carrot Ribbons: Slight sweetness and a tender-crisp texture, plus beautiful orange contrast.
Pomegranate Seeds: Burst of tart-sweet flavor and holiday-worthy sparkle.
Raw Cashews: Add a buttery crunch and protein, balancing the sweetness of the fruit.
Fresh Cracked Black Pepper: Enhances all the flavors with a mild heat.

Creamy, Dairy-Free Dressing

Coconut Aminos: A soy-free alternative that adds umami and saltiness.
Almond Butter (or other nut butter/tahini): Provides creaminess and a nutty depth.
Fresh Lemon Juice: Brightens the dressing and balances the richness.
Honey: A touch of natural sweetness (omit for Whole30).
Apple Cider Vinegar: Adds a tangy zip and supports digestion.
Fine Sea Salt: Brings all the flavors together.

Optional Substitutes for Flexibility

Don’t worry if you’re missing a few ingredients — here are some easy swaps that keep your veggie coleslaw delicious:

Kale: Use baby kale or curly kale if dinosaur kale is unavailable — just massage it longer.
Cashews: Try sunflower seeds or sliced almonds for a nut-free version.
Almond Butter: Swap for tahini or sunflower seed butter for nut allergies.
Coconut Aminos: Low-sodium soy sauce or tamari can be used instead.
Pomegranate Seeds: Dried cranberries or chopped apples offer a similar sweet-tart contrast.

How to Make Winter Veggie Coleslaw Step-by-Step

Make the Dressing: In a small bowl, whisk together coconut aminos, almond butter, lemon juice, honey, apple cider vinegar, and sea salt until smooth and creamy. Set aside.
Prepare the Veggies: Finely chop the dinosaur kale and purple cabbage. Use a vegetable peeler to create carrot ribbons.
Combine the Slaw: In a large mixing bowl, add kale, cabbage, and carrots. Pour the dressing over and toss well to evenly coat all the ingredients.
Top It Off: Transfer the dressed slaw to your serving bowl. Sprinkle pomegranate seeds and chopped cashews on top. Finish with fresh cracked black pepper.
Serve or Chill: You can serve the slaw immediately for maximum crunch or let it sit for 30 minutes to a few hours in the fridge for deeper flavor and softer texture.

Pro Tips for the Perfect Cold-Weather Slaw

Massage the Kale: This breaks down the fibers and makes the greens more tender. It also helps the dressing soak in better.
Prep Ahead: The slaw gets better as it sits, so feel free to make it the night before.
Texture Is Key: Finely chop your cabbage and shave the carrots for balanced bites.
Flavor Boost: Add a splash of extra lemon juice or a teaspoon of sriracha if you like more zip.
Keep It Crunchy: Add cashews and pomegranate seeds just before serving if making ahead.

Creative Variations & Tasty Pairings

This Winter Veggie Coleslaw is versatile and pairs well with many dishes. Here’s how to make the most of it:

Serve with Roasted Meats: A great companion to roast chicken, turkey, or ham.
Bowl It Up: Serve over grains like quinoa or wild rice with a protein for a complete meal.
Vegan Version: Skip the honey and use maple syrup or date syrup.
Turn Up the Heat: Add chili flakes, hot sauce, or spicy mustard to the dressing.
Fruit Fusion: Try adding sliced apples, pears, or dried cherries for a fruity touch.
Meal Prep Tip: Store undressed slaw base and dressing separately for up to 3 days; combine before serving.

Cold-Season Benefits of Winter Veggie Coleslaw

This coleslaw isn’t just pretty and tasty — it’s loaded with nutrients perfect for the colder months:

Kale & Cabbage: Rich in antioxidants and vitamin C to support immunity.
Carrots & Pomegranate: Add beta-carotene and antioxidants for vibrant skin and cellular health.
Nut-Based Dressing: A healthy fat source that keeps you full and satisfied longer.
Raw Ingredients: Helps improve digestion and maintain energy levels in winter when heavier meals dominate.

This Winter Veggie Coleslaw is more than just a side dish — it’s a nourishing, seasonal celebration on your plate. From its festive look to its crunchy texture and balanced flavor, it’s the winter salad you’ll crave again and again.

Wrapping Up: Why Winter Veggie Coleslaw Belongs in Your Recipe Repertoire

This Winter Veggie Coleslaw isn’t just a seasonal substitute for summer slaw — it’s a vibrant, nutrient-rich dish that elevates your winter table. With crunchy cabbage, hearty kale, sweet-tart pomegranate, and a creamy, citrus-kissed dressing, it offers the perfect contrast to heavier winter meals. Whether you’re making it for a holiday gathering or prepping lunches for the week, this recipe proves that fresh, healthy food doesn’t have to be boring or bland in the colder months. It’s beautiful, balanced, and full of bold flavor — a true winter essential.

Frequently Asked Questions About Winter Veggie Coleslaw

Can I make Winter Veggie Coleslaw ahead of time?

Absolutely. In fact, this coleslaw tastes even better after it sits for a few hours or overnight. The dressing softens the kale and cabbage slightly, enhancing the flavor. Just store it in an airtight container in the fridge, and add the pomegranate seeds and cashews right before serving to maintain their crunch.

What type of kale works best in this recipe?

Dinosaur kale (also known as Lacinato or Tuscan kale) is ideal because of its flat, sturdy leaves that hold up well to the creamy dressing. However, curly kale or baby kale can be used in a pinch — just be sure to massage it thoroughly to soften the texture and reduce bitterness.

Is this Winter Veggie Coleslaw recipe vegan or Whole30?

The base recipe is vegetarian and dairy-free. To make it vegan, simply replace the honey with maple syrup or agave. For a Whole30 version, omit the honey entirely. The creamy dressing is made with nut butter, not mayo, so it’s suitable for both diets with these small adjustments.

What can I serve with Winter Veggie Coleslaw?

This coleslaw pairs beautifully with roasted meats like chicken or pork, hearty grain bowls, or grilled fish. It also works as a fresh contrast to rich holiday dishes. For a light lunch, add lentils, chickpeas, or quinoa to make it a satisfying main course.

More Relevant Recipes

Winter Veggie Coleslaw – Best Cold Slaw Recipe for Winter

Table of Contents