This homemade Winter Coleslaw is quick and easy to make. It’s packed with vibrant colors and flavors and would make a welcome addition to any meal, or it can be a meal by itself. Hearty kale, purple cabbage, juicy pomegranates, sweet carrots, and cashews. All tossed together with a rich and creamy tahini dressing for a slaw that’s simple to put together, healthy, and delicious. You’ll never get bored with this beautiful winter salad.
My favorite coleslaw dressing is quick to make and calls just for a few simple ingredients. It’s creamy yet oil and mayo-free, full of flavor, and fresh. This dressing is a tasty mix of tahini, fresh lemon juice, coconut aminos, apple cider vinegar, and honey. Vegans may substitute maple syrup for honey. I like to keep the dressing and the shredded veggies separate in the refrigerator until serving time so the vegetables remain fresh and crunchy. Then give the veggies and dressing a quick toss together before serving and you are good to go.
To make the Winter Coleslaw, you will need the following ingredients:
To a small bowl, add ¼ cup coconut aminos, 2 tablespoons tahini, 2 tablespoons fresh lemon juice, 1 tablespoon honey, 2 teaspoons apple cider vinegar, and ¼ teaspoon fine sea salt and whisk to combine until creamy. Set aside until ready to serve.
In a large bowl, combine the chopped kale, shredded purple cabbage, and shaved carrots.
Pour the dressing over the slaw and toss.
Top the slaw with 1 cup pomegranate arils, ½ cup cashews, and fresh cracked black pepper to taste.
Serve and enjoy!
This Winter Coleslaw is simple to make, healthy, and pairs well with just about any dish. If you make this recipe, share a photo with us @cookmerecipes on Instagram — and don't forget to leave a comment below with your thoughts!
This coleslaw recipe – perfect for barbecues and picnics. Thanks for sharing!
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