Hey there, fellow food adventurers!
Feeling a bit sluggish with the winter blues? I know the feeling! It's tempting to hibernate with comfort food, but our bodies crave a bit of vibrant goodness, too. That's why I'm super excited to share my absolute favorite way to brighten up any winter day – it's a colorful, crunchy, and unbelievably delicious winter slaw that's so good, it'll make you forget all about the cold!
Forget those sad, wilted salads! This winter slaw is a party in a bowl, packed with the best of seasonal produce. Think crisp shredded kale, finely sliced Brussels sprouts, vibrant red cabbage, juicy carrots, and crunchy celery. And because we like to keep things interesting, we'll add some fennel and kohlrabi for a touch of unique flavor. It's a textural wonderland and a nutritional powerhouse!
The real magic, though, is in the dressing. It's a zesty explosion of fresh orange and lemon juice, perfectly balanced with a kick of wholegrain mustard. This dressing isn't just a coating; it's an awakening of your taste buds! It’s so simple to throw together but elevates the entire dish. The combination of citrus and mustard just brightens the whole experience.
Here’s what makes this winter slaw so awesome:
- Easy Peasy: Seriously, you can whip this up in minutes. Perfect for a quick lunch or a light dinner side.
- Nutrient-Packed: Every bite is bursting with vitamins, fiber, and antioxidants. Your body will thank you!
- Customizable: Don't have all the exact veggies? No problem! Toss in whatever you have on hand.
- Totally Vegan: Plant-based goodness all the way.
- Delicious: Seriously, this salad is so good; even salad skeptics will become converts.
Rainbow Crunch Winter Slaw
Prep time: 15 minutes Serves: 2-4
Ingredients:
For the Zesty Dressing:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh orange juice
- 1 tablespoon fresh lemon juice
- 2 teaspoons wholegrain mustard (ensure it's vegan-friendly)
- Salt and freshly ground black pepper to taste
For the Rainbow Slaw:
- 3 leaves of Cavolo Nero (or other dark leafy greens)
- 6 Brussels sprouts
- 1/4 small red cabbage
- 2 carrots
- 2 celery stalks
- 1/2 small fennel bulb
- 1/2 small kohlrabi (or a broccoli stalk)
- 2 spring onions/scallions
- 1/4 cup pomegranate seeds
- 1/4 cup toasted almond flakes
Instructions:
- Whisk the Dressing: In a medium bowl, whisk together the olive oil, orange juice, and lemon juice. Keep whisking vigorously until emulsified. Add the mustard, salt, and pepper to taste. Set aside.
- Prep the Veggies: Thinly shred the Cavolo Nero, discarding the tough stems. Finely shred the Brussels sprouts, red cabbage, carrots, fennel, and kohlrabi using a mandoline or a sharp knife. Slice the celery and spring onions thinly, then cut the kohlrabi slices into matchsticks.
- Combine and Toss: In a large bowl, combine all the shredded and sliced vegetables. Toss with the zesty dressing until everything is evenly coated.
- Garnish and Serve: Sprinkle pomegranate seeds and toasted almond flakes over the salad. Serve immediately and enjoy.
Tips and Tricks:
- Thin Slicing: The key to a great slaw is thinly sliced veggies. A mandoline makes this easy, but a sharp knife and some patience work great too.
- Make Ahead: This slaw tastes amazing the next day, as the flavors meld together. However, add the pomegranate seeds and almonds just before serving to maintain their texture.
- Vegan Mustard: Not all mustards are vegan, so check the label for honey to make sure it is suitable.
- Get Creative: Feel free to add other veggies you like – like grated beetroot or some radish.
This winter slaw is more than just a side dish; it’s a celebration of flavors, colors, and textures. It’s the perfect way to add some extra nutrients to your diet during the winter months.
So, grab your veggies, whip up this zesty dressing, and let’s bring a little sunshine into our kitchens, shall we? Happy cooking!
If you try this recipe, let me know in the comments how it went. I can’t wait to see your creations! #RainbowCrunch #WinterSalad #HealthyEating