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.

Winter Veggie Coleslaw – Best Cold Slaw Recipe for Winter

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

Description

This Winter Veggie Coleslaw is a colorful, crunchy salad made with dinosaur kale, purple cabbage, carrot ribbons, and pomegranate seeds, all tossed in a creamy citrus dressing with almond butter and coconut aminos. It’s perfect for cold-weather meals, holiday gatherings, and make-ahead lunches.

Ingredients

Scale

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

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Instructions

In a small bowl, whisk together the coconut aminos, almond butter, lemon juice, honey, apple cider vinegar, and sea salt until smooth and creamy. Set aside.
Finely chop the kale and purple cabbage. Use a vegetable peeler to shave the carrots into ribbons.
Place the kale, cabbage, and carrots into a large mixing bowl. Pour the prepared dressing over the vegetables.
Toss everything together until evenly coated with the dressing.
Transfer the coleslaw to a serving dish and top with pomegranate seeds and chopped cashews.
Finish with a sprinkle of fresh cracked black pepper and serve immediately, or chill for 30 minutes to let the flavors meld.

Notes

For best results, massage the kale to soften it before combining with other ingredients.
The slaw can be made ahead and stored in the refrigerator for up to 2 days.
Add pomegranate seeds and cashews just before serving to preserve crunch.
For a vegan version, substitute honey with maple syrup or agave.
Spice it up with a tablespoon of sriracha or red pepper flakes.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 147
Sugar: 9.7g
Sodium: 261.4mg
Fat: 6.7g
Saturated Fat: 1g
Unsaturated Fat: 5.7g
Trans Fat: 0g
Carbohydrates: 20.7g
Fiber: 4.1g
Protein: 4.3g
Cholesterol: 0mg