In Season Now In Season Now

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 (

  • Becky Striepe

    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!

    • Rachel Shulman

      Raw squash slaw seems to be quite trendy this year, but I have yet to try it! I noticed Bittman had a recipe in the New York Times for raw butternut squash salad with raisins and ginger: Now I’m inspired to make it tonight!

      • Becky Striepe

        Oh yum! Hers used pomegranite seeds and a little bit of cinnamon. Not sure what else was in there, but it was super yummy! I forget where she adapted it from. Maybe she will see that I’m talking up her recipe and weigh in!


  • http://Web jody

    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!

    • Becky Striepe

      So glad to hear you’re enjoying the site! Thanks for reading and for the kind comment. :)

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