Colourful Christmas Slaw (20 Min, Vegan)
- Updated on Dec 12, 2014
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Ah, slaw. Much like it’s older brother, the nut roast, it’s not cool. It just isn’t. Perhaps it never will be. But that’s ok. Not everything can be cool, right?
And anyway, it’s got a lot going for it. Just look at it – imagine how hot your Christmas dinner will look with that as a side dish.
Its bright, contrasting colours – the oranges, red and greens. The beautiful mix of un-cool veg that somehow fit together perfectly.
The way the sweet mustard and the syrup compliment each other just right. How the walnuts and raisins fight for superiority without ever quite overruling the other.
Bollocks to it, I’ve just convinced myself. Slaw IS cool. Stick this one on your Christmas Day menu and you won’t regret it.
Health Benefits – Christmas Slaw
This one goes out to all you vegans. It’s not always easy to find good Christmas recipes (we know, we’ve tried!) but this one sits up there with the best.
Not only were no animals involved at any stage of the making of it, but it’s healthy (and quick!) too.
We’ve been a bit (a lot) lenient with ourselves recently (it is Christmas after all) and have drunk way too much homemade Glühwein, and probably eaten too many of these crowd-pleasing Potato Gratins.
But that’s alright, and this slaw provides a welcome boost to our vitamin A, C and B6 levels, with a myriad of benefits.
It also contains no cholesterol, so you know you’re not doing your heart any harm. And did we mention it’s vegan?
Ingredients
For the Dressing
- 1 tbsp mustard (dijon would be nice)
- 1 tbsp maple syrup (You could also take agave or honey for non vegans)
- 4 tbsp olive oil
- 3 tbsp vinegar (apple cider or balsamic, both work)
- Salt and pepper to taste
Instructions
- If you get a whole cabbage, cut it into quarters and grab one for the salad. Do whatever you want with the rest.
- Grate the cabbage.*
- Grate the pear. You can grate the whole pear as is, no un-stoning necessary. I’m serious.
- Grate the carrot.
- Dice up the bell pepper and chop the spring onion.
- Throw everything into a bowl, add the walnuts and raisins.
- Get a small bowl, add the mustard, maple syrup, olive oil and vinegar. Give it a good whisk and taste test. If you like it mix it with the salad.
- Add some salt, pepper and perhaps a little more vinegar – adjust to your taste.
- Congratulations, the salad is ready!
NOTES
Nutrition
Comments
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4 comments
Made for an omni and vegan mixed family the other evening to have with dinner, non xmas. This slaw was delicious. I made it because 3 of the family members hate mayo type salads and so disliked traditional British coleslaw. This went down a huge hit. As I am not a fan of raisins, I did substitute with dried cranberries and it worked really well. I suspect they would be a hit at xmas too. Everyone enjoyed this coleslaw served with the rest of the bbq and other salads. Loved it and this will be our go to slaw in future! Thank you for such a great recipe!
Hi Guys, this sounds particularly good for a summer Christmas in Oz but can I make it the day before and add the dressing on the day? Will the pear discolour? Too busy Christmas morn to do the whole thing. Look forward to your advice. Thanks.
Heya Sue! Good to hear from you. I think it’d be fine to do it that way. I’d definitely keep the chopped veggies and fruit in a completely airtight container, that should help against any discolouring. Maybe a few drops of lemon juice wouldn’t hurt either. Not too many, but just enough to cover the pear in particular.
I had Christmas dinner (Hauke was there too) in a house opposite Bondi Beach in 2006! Wow, so long ago already. It was great – but it was nearly all fish. So I ate peppers, rice and garlic bread mostly :D. And lots of beer ;).
Have a lovely Christmas!