This Winter Slaw (aka cabbage salad) with pomegranate and toasted almonds is everything I love in a fresh, feel-good salad during the colder months. Crisp shredded cabbage, sweet pops of pomegranate, toasted almonds, fresh herbs and a tangy maple–mustard dressing come together in a dish that’s colourful, nourishing and incredibly simple to prepare. It’s the perfect everyday coleslaw recipe — light yet satisfying, gorgeous on a holiday table, and ideal for meal prep.
This is What Goes Into This Winter Slaw
This winter slaw is crisp, crunchy and bursting with seasonal goodness. Just a few wholesome ingredients create big, vibrant flavour.
- Green cabbage – the crisp base that stays crunchy even after dressing. Add some Tuscan kale for a deeper green and leftovers that hold up like a dream.
- Pomegranate seeds – juicy, sweet bursts that make the slaw feel festive.
- Flat-leaf parsley – adds bright, leafy freshness.
- Red onion – thinly sliced for subtle sharpness and colour.
- Toasted sliced almonds – bring a warm, nutty crunch to each bite.
- Maple–mustard vinaigrette – a tangy, subtly sweet dressing made with olive oil, apple cider vinegar, Dijon and maple syrup.
How to Make My Winter Slaw – So Quick, So Easy!
This shredded cabbage salad is honestly so simple to prepare in 3 easy steps:
- Make the dressing by whisking everything together until it’s smooth and nicely tangy.
- Toss the cabbage with the dressing and let it sit for a few minutes so it softens just a touch.
- Add all the good bits — parsley, red onion, almonds and pomegranate — give it a gentle toss, and season to taste. Such a tasty, delicious combo!
Get the exact ingredient quantities in the printable recipe card below.
What Makes This Crunchy Winter Slaw Such a Great Choice
When winter meals get heavy, this slaw brings the brightness. It’s fresh, wholesome, and exactly the kind of easy side you’ll want on repeat all season.
- Crisp and refreshing when everything else on the table feels a bit too heavy.
- Naturally nutrient-packed thanks to fibre-rich cabbage, antioxidant-loaded pomegranate and healthy fats in the dressing.
- Perfect for prepping ahead because the cabbage stays crunchy long after it’s dressed.
- A showstopper on any table, from easy weeknight dinners to Christmas lunch.
- Seasonal and budget-friendly, celebrating produce at its absolute peak.
Keep the fresh, crunchy vibes going with a few more favourite fresh-tasting side dishes:
- Carrot–Apple Salad with Yoghurt – light, crisp and tangy.
- Red Cabbage–Mango Slaw – sweet, vibrant and ultra-refreshing.
- Creamy Radicchio Salad – bold, bright and perfectly balanced.
- Beetroot and Orange Salad – earthy meets citrusy in the best way.
- Brussels Sprouts Salad with Apples – a raw, shaved Brussels sprouts salad that’s sweet, bitter, and umami all in one satisfying bite.
Winter Slaw with Pomegranate & Almonds
A colourful winter slaw with shredded cabbage, pomegranate and toasted almonds in a tangy maple–mustard dressing. Fresh, festive and incredibly simple.
Ingredients
For the salad:
- 1 small head green cabbage (about 1.1–1.2 kg), finely shredded
- 1 small bunch flat-leaf parsley, finely chopped
- 1 small red onion, halved and thinly sliced
- 50 g slivered almonds, lightly toasted (1/2 cup)
- seeds from 1 pomegranate
For the dressing:
- 80 ml extra-virgn olive oil (about 5 tablespoons)
- 60 ml apple cider vinegar (4 tablespoons)
- 1 tablespoon pure maple syrup
- 4 teaspoons Dijon mustard
- 1/2 teaspoon fine sea salt
- freshly ground black pepper, to taste
Method
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Prep the cabbage: Remove any tough outer leaves from the cabbage. Cut it into quarters, remove the core, and finely shred using a sharp knife or mandolin. Transfer the shredded cabbage to a large salad bowl.
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Make the dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, and salt until smooth and emulsified.
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Dress the cabbage: Pour the dressing over the shredded cabbage and toss well to coat. Let the cabbage rest for 5–10 minutes to soften slightly and absorb the flavours.
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Add herbs and crunch: Just before serving, add the chopped parsley, sliced red onion, toasted sliced almonds, and pomegranate seeds. Toss gently to combine.
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Season and serve: Taste and adjust the seasoning with additional sea salt and freshly ground black pepper. Serve and enjoy!
Notes
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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