Festive Holiday Coleslaw Salad

Top down view of Christmas slaw in black bowl with pecans and clementine in background.

This delicious, marinated Christmas holiday salad is a great alternative to traditional cooked vegetables. It's filled with festive flavours including orange, cranberry and a hint of ginger and comes with salted maple glazed pecans for an extra special finish.

Course Dinner, Lunch

Cuisine vegan

Prep Time 15

Cook Time 10

Marinating 4

Total Time 4 25

Servings servings

Calories 193kcal

Author Monika Dabrowski

Equipment

Medium sized baking sheet
Large bowl

Ingredients

9.52 ounces red cabbage shredded or very thinly sliced
10 large brussels sprouts shredded or very thinly sliced
⅓ cup dried sweetened cranberries
½ cups pecans
2 tablespoons maple syrup
3-4 tablespoons cilantro/fresh coriander finely chopped

For the marinade

2 teaspoons fresh ginger peeled, finely grated
2 tablespoons tangerine/orange juice
2 tablespoons lemon juice
2 tablespoons cider vinegar
1½ tablespoons maple syrup plus 2 for coating the pecans
2 tablespoons vegetable oil
⅓ teaspoon fine sea salt, plus ⅓ tsp for the pecans plus pepper to taste

US Customary - Metric

Instructions

To make the marinade, combine the grated ginger with the orange juice, lemon juice, vinegar, maple syrup, oil, ½ teaspoon of salt and a good pinch of pepper. In a large bowl combine the cabbage, sprouts and cranberries, pour in the marinade, stir thoroughly and refrigerate for 4-8 hours (see Notes). Stir the mixture occasionally.
Preheat the oven to 400 F/ 200 C/ gas mark 6. Line a medium sized baking sheet with parchment paper and set aside.
In a bowl combine the pecans with 2 tablespoons of the maple syrup and ⅓ teaspoon of salt, stir thoroughly until the pecans are completely coated in the mixture, spread on top of the baking sheet in a single layer and roast for 10 minutes (do not allow the pecans to brown too much). Remove from the oven and leave to cool for a minute. Then either toss into the salad or allow to cool completely and add later (you can roast the pecans the night before).
Serve the coleslaw with freshly chopped cilantro. Adjust the seasoning, and add more oil and/or lemon juice before serving if needed.

Notes

Marinating: If you shred the vegetables (in a food processor or using a box grater) I recommend marinating them for no more than 4 hours. If they are chopped using a knife they will likely be coarser and marinating them for longer (8 hours) will work better. Give the mixture a stir once in a while.
Roasting the pecans: This can also be done ahead! But add the pecans to the salad just before serving – you don’t want soggy pecans. If you want to make them ahead, once cooled, place in a bowl to use later.
Herbs other than cilantro that will also work in this salad include parsley, chives or dill. I recommend adding the herbs just before serving.
Use either tangerine, clementine or orange juice.
I used cider vinegar but white wine vinegar will work well, too.

Nutrition