Festive Winter Coleslaw Recipe

Let this winter coleslaw recipe provide a bright counterpoint to the barren, hibernating landscape.
By Tabitha Alterman
December 2010/January 2011
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Colorful ingredients give our winter coleslaw a little bit of holiday flair.

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If ever a coleslaw deserved a place on the holiday table, it’s this one. Our winter coleslaw recipe uses red cranberries, green pistachios, and red and green cabbage to foreground the colors of the holiday season. And it's surprising flavor combinations are delicious. 


6 cups green or savoy cabbage, thinly sliced
2 cups red cabbage, thinly sliced
1/4 red onion, thinly sliced
1/4 cup sugar
3/4 cup buttermilk
1/2 cup mayonnaise
1/4 cup lemon juice
1/2 cup dried cranberries
1/2 cup pistachio nuts, chopped
2 clementines or tangerines, peeled, divided into segments, and chopped
Salt and freshly ground black pepper


Combine the cabbage and onion in a large bowl.

Mix the sugar, buttermilk, mayonnaise and lemon juice in a small bowl until smooth. Pour the buttermilk mixture over the vegetable mixture and toss to coat thoroughly.

Fold in the cranberries, pistachios, and clementines. Season with salt and pepper.

Let stand for at least 1 hour or refrigerate for up to 8 hours before serving. Taste and adjust the salt and pepper before serving. Serves 6. 

Excerpted from Recipes from the Root Cellar by Andrea Chesman 

See Fresh Winter Food for more winter recipes. 

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