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Published on December 7th, 2010 | by Rachel Shulman


Coleslaw Recipes for Winter

Coleslaw doesn’t have to be limited to summer barbecues. In fact, you can make delicious and exotic slaws from all sorts of late-fall, storage-friendly produce. Here’s how:

Start with one pound of winter vegetables like:

  • Carrots, peeled and coarsely grated
  • Cabbage (green, red, Savoy, or Napa), shredded
  • Beets, grated
  • Fennel, shaved
  • Celery root, peeled and cut into matchsticks
  • Celery, trimmed and thinly sliced
  • Or a mixture of the above

Then add one of the following ingredients:

  • 2 medium-sized tart apples, grated
  • 1 cup matchstick-cut radish
  • 1 navel orange, peeled and chopped
  • 2 large shallots, peeled and minced
  • 1 small red onion, peeled and diced

Sprinkle with salt and freshly ground black pepper and then toss with one of the following dressings:

  • Classic: Whisk together 2 teaspoons Dijon mustard, 1 tablespoon extra virgin olive oil, 2 tablespoons good vinegar or lemon juice, salt, and freshly ground black pepper.
  • Gingery: Whisk together 2 teaspoons Dijon mustard, 1 tablespoon peanut oil, 2 tablespoons lime juice, 1 tablespoon minced ginger, salt, and freshly ground black pepper.
  • Asian: Whisk together 2 tablespoons sesame or peanut oil, 1 tablespoon toasted sesame oil, 4 tablespoons rice wine vinegar, 1 tablespoon minced garlic, 2 teaspoons minced ginger, 2 tablespoons honey or agave nectar, 1 tablespoon soy sauce, and 1 teaspoon red chile flakes (optional).
  • Creamy: Whisk together 1 cup plain yogurt, 2 tablespoons lemon juice, 2 tablespoons honey, salt, and a pinch of celery seed.
  • Indian: Whisk together 1 teaspoon ground cumin, zest and juice of one lemon, 1 teaspoon minced ginger, 3 tablespoons extra virgin olive oil, and salt.
  • Chile-lime: Whisk together 1 cup plain yogurt, 1/4 cup sour cream, 1/4 teaspoon lime zest, 1 tablespoon lime juice, 2 minced chipotle peppers with 1 teaspoon adobo sauce, 2 teaspoons minced garlic, and salt.

Toss in one or more of these optional additions:

  • 1 tablespoon poppy seeds or toasted sesame seeds
  • 1/4 cup minced almonds, peanuts, or cashews, lightly toasted
  • 1/2 cup dried cranberries, currants, or raisins
  • 1/4 cup shredded unsweetened coconut, lightly toasted
  • 1/3 cup chopped green onion
  • 1/4 cup cilantro or parsley
  • 2 tablespoons chopped mint
  • 3 tablespoons finely chopped chives

Taste, adjust the seasoning, let sit for several minutes to allow the flavors to marry, and serve.

Image courtesy of elana’s pantry via a Creative Commons license.

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About the Author

I'm an ecologist turned journalist turned farmer-in-training. I'm currently working on an organic farm and creamery in Illinois. Follow me on twitter (, friend me on Facebook (!/profile.php?id=3105709), or follow me on StumbleUpon (

5 Responses to Coleslaw Recipes for Winter

  1. I love winter slaw! My friend Kip just made a couple of really tasty ones using raw, grated butternut squash as the base in one and raw sweet potatoes and cabbage in the other. They were so unusual and delicious!

  2. jody says:

    I just happened upon this site and already am enjoying it… I have been craving coleslaw and I thought it was strange because it’s winter, not summer! This recipe is awesome because of all the options. Can’t wait to try them. I am printing now. Thank you!

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