This Winter Slaw, also known as Christmas Coleslaw, is a colourful no cook side dish or salad made with kale, cabbage, cranberries and apple. It’s made without mayo in favour of a tangy, lemony dressing.
- Winter Slaw Ingredients Winter Slaw Dressing:
- Alternatives
- How to make Winter Coleslaw
- Serving Suggestion
- Winter Slaw Storage
Winter slaw is a delightful and refreshing twist on traditional coleslaw, featuring a vibrant medley of seasonal vegetables.
Crisp cabbage, kale, and carrots provide a hearty base, while sweet apples and pomegranate seeds add a burst of flavor.
Tossed in a zesty vinaigrette made with mustard and apple cider vinegar, this winter slaw is a perfect balance of crunch and brightness, making it a versatile side dish for cold-weather meals.
It is also known as a winter coleslaw salad .
The slaw is so beautiful too – a bit like a jewelled salad with the purple cabbage, vibrant orange carrots and pomegranates peeking through.
It is also easy to make – all you need to do is chop up a bunch of winter vegetables.
Winter Slaw Ingredients
You need to use fresh vegetables for the best results. Try and make the slaw as soon as you purchase the produce.
Red cabbage – alternatively, use white cabbage. Leftover red cabbage can be used in making my Indian Red Cabbage Stir-fry .
Carrots – peel and julienne the carrots. For ease, you can purchase pre-grated carrots from the supermarket.
Kale – slice the kale as fine as you can.
Apples – apple matchsticks are super crunchy and add a pop of flavour.
Red onion – if you’re not a fan of red onion you can leave it out. Slice the onion into thin crescents.
Dried cranberries – cranberries add a burst of sweetness.
Nuts – chopped walnuts work really well. You could also use pumpkin seeds. Other nuts such as pecans are good too. For allergies, omit the nuts entirely, the slaw still tastes wonderful.
Pomegranate – optional but make the slaw festive and pretty.
Winter Slaw Dressing:
Olive oil – go for good extra virgin olive oil
Lemon juice – freshly squeezed lemon juice is best but bottled works too
Apple cider vinegar – adds tartness and zing.
Mustard – adds a delicious savoury flavour. Use english mustard or dijon mustard.
Salt and black pepper – to taste
Alternatives
Lemon juice substitute – add orange juice or blood orange juice for the vinaigrette.
Cabbage – use shaved or shredded brussels sprouts in replacement of the cabbage.
Leave out the kale if you’re not a fan.
Apples – go for pear instead.
How to make Winter Coleslaw
Prepare the dressing by whisking together the olive oil, vinegar, lemon juice and mustard.
Start by prepping all of the veggies to thin shreds. I like to chop the apples last so that they do not discolour.
I’ve provided tips below that should help with cutting the vegetables a bit easier.
For the cabbage , I used a vegetable peeler which gave me perfect size and thickness of shredded cabbage.
Onions , a sharp knife is best to cut into half moons.
Kale – wash and leave to drain or pat dry with a clean kitchen towel to prevent the slaw from getting soggy. Slice finely with a sharp knife.
For the apples , use a sharp knife to cut into halves, core and slice into matchsticks.
In a large bowl, assemble the slaw. Add in the cabbage, carrots, red onion, kale, dried cranberries and chopped walnuts.
If ready to serve, pour over the dressing, little by little, season with salt and pepper and toss to combine. Do not add too much dressing in one go as you do not want the slaw to go soggy.
Top with pomegranate arils and serve.
Serving Suggestion
Christmas Slaw is delicious alongside this Potato Tart which is flavoured with lemon, thyme and garlic.
This Vegan Stuffed Baked Butternut Squash calls for this winter slaw on the side.
It would make a great option alongside Air Fryer Cauliflower Cheese and Triple Cooked Chips .
Enjoy a cosy vegetable pie (external link) with a side of winter slaw for a well-rounded winter meal.
I’ve even enjoyed it alongside a bowl of butternut squash soup !
It is great as a side to your festive Christmas dinner.
Winter Slaw Storage
Storage Instructions:
- Refrigerate in an airtight container and consume within the next day for best taste and texture.
- Keep at a temperature below 40°F (4°C).
- Avoid freezing to maintain texture.
- Consider storing dressing separately.
Make-Ahead Options:
- Prep ingredients a day or two in advance.
- Dress the slaw just before serving if possible.
- Use a layering technique for assembling.
- Keep ingredients dry to prevent sogginess.
- Re-toss before serving if it has been refrigerated.
- Consider storing the dressing separately until serving.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Winter Slaw with Kale, Cranberry and Apple
Ingredients
Slaw Veggies
- 2 cup Kale chopped
- 2 cup Red cabbage shredded
- 1 cup Carrots grated
- 1 Apples sliced into matchsticks
- ¼ Red onion sliced into half moons
- ¼ cup Dried cranberries
- ¼ cup Walnuts chopped
- Pomegranate optional to garnish
Winter Slaw Dressing
- 3 tablespoon Olive oil
- 2 tablespoon Lemon juice
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Mustard
- Salt and black pepper to taste
Instructions
- For the slaw dressing, whisk together all the dressing ingredients except salt and pepper.
- To assemble the slaw, in a large bowl, add the kale, carrots, apples, cabbage, dried cranberries and nuts.
- Pour over the dressing a little at a time, season with salt and pepper and toss everything together.
- Sprinkle over pomegranate seeds if using.
- Serve immediately.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Winter Slaw with Kale, Cranberry and Apple
Ingredients
Slaw Veggies
- 2 cup Kale chopped
- 2 cup Red cabbage shredded
- 1 cup Carrots grated
- 1 Apples sliced into matchsticks
- ¼ Red onion sliced into half moons
- ¼ cup Dried cranberries
- ¼ cup Walnuts chopped
- Pomegranate optional to garnish
Winter Slaw Dressing
- 3 tablespoon Olive oil
- 2 tablespoon Lemon juice
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Mustard
- Salt and black pepper to taste
Instructions
- For the slaw dressing, whisk together all the dressing ingredients except salt and pepper.
- To assemble the slaw, in a large bowl, add the kale, carrots, apples, cabbage, dried cranberries and nuts.
- Pour over the dressing a little at a time, season with salt and pepper and toss everything together.
- Sprinkle over pomegranate seeds if using.
- Serve immediately.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
These Mini Baked Potatoes, also known as baby jacket potatoes, are topped with whipped feta dip and cranberry sauce . This easy recipe makes for a delicious appetizer that can be served hot or cold.
- Ingredients
- Which potatoes can I use?
- Roasted Mini Potatoes Filling Variations
- How to make Mini Baked Potatoes
- Air Fryer Mini Baked Potatoes
- Oven Baked Mini Potatoes
- Microwave Mini Baked Potatoes
- Serving suggestions and other appetizers
- Storage
Make simple mini baked potato canapes that are perfect for entertaining! Potatoes are budget friendly and take on flavour really well.
Small potatoes are tossed in olive oil and seasoned with a little salt and black pepper just before baking. The skin becomes wonderfully crisp whilst the inside remains buttery soft.
The potatoes are then slit open ready to be filled to your hearts desire!
I’ve topped mine with creamy whipped feta and cranberry sauce but you can customise the recipe to suit your taste buds or whatever you have to hand.
For a quick small baked potato recipe, I suggest using the air fryer – you’ll only need to bake for 15 minutes rather than the 45-60 minutes it can take in the oven.
Ingredients
(Full ingredients list wit measurements can be found in the recipe card below)
Mini Potatoes
Olive Oil – or other
Salt and black pepper
Filling: Cranberry Whipped Feta Dip and fresh thyme. Alternatively, use rosemary
Which potatoes can I use?
You may see that mini potatoes are sold under a few different names. Baby potatoes have a waxy texture which is good for holding shape and serving as canapes.
New potatoes
Baby potatoes
Salad potatoes
Baby red potatoes
Baby Yukon gold potatoes
Russet potatoes would not work as they are floury.
Roasted Mini Potatoes Filling Variations
Sour cream and chives dip – homemade or store bought works
Winter slaw
Salsa – use store bought or homemade or try this mango pico de gallo
Hummus – such as chestnut , red pepper , or caramelized onion
Cheese – a small slice of cheddar cheese or brie can work really well. Alternatively, top with grated parmesan cheese. You can optionally bake them further to melt the cheese.
Garlic butter with fresh herbs of choice – mix together herbs, fresh garlic or garlic powder and softened butter
How to make Mini Baked Potatoes
Wash the potatoes thoroughly then pat dry with a paper towel.
In a large bowl, toss with oil, salt and pepper.
Bake the potatoes either in the air fryer, oven or microwave (steps below)
Once the roasted baby potatoes have cooled just enough to handle, cut a small slit through the potato lengthways using a sharp knife.
Add a small spoon of whipped feta and cranberry inside the potato and finish with fresh thyme. (Or filling of choice).
Serve warm or cold in a serving tray.
Air Fryer Mini Baked Potatoes
Place the potatoes in a single layer in the air fryer basket.
Air Fry at 200C/400F for around 10-15 minutes. Exact times will vary based on the size of the potatoes and your air fryer model.
The potatoes should have a golden brown skin and be fork tender in the middle.
Oven Baked Mini Potatoes
Arrange the potatoes on a baking sheet.
Bake in the centre of a preheated oven at 200C or 400F for approximately 40-50 minutes or until the skin is golden brown and the potatoes are tender.
Microwave Mini Baked Potatoes
Place the washed baby potatoes on a microwave safe plate. Microwave on high for 5 minutes or until tender.
I recommend giving them a minute or so in the air fryer or a couple of minutes in the oven to crisp up but this is optional.
Serving suggestions and other appetizers
Cranberry Cream Cheese Pinwheels with Puff Pastry
Baked Sweet Potato Crisps with Orange Oil and Thyme
Air Fryer Smashed Potatoes
Air Fryer Frozen Spring Rolls
Onion Bhaji in Air Fryer
Storage
Potatoes are perishable so do not leave them out for too long. Store them away in the fridge as soon as you are able to.
Refrigerator – store leftovers in the fridge in an airtight container and eat within 2 days. If possible, store the filling separately.
Freezer – I do not recommend freezing as it will alter the texture of the potatoes.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Mini Baked Potatoes (Oven, Air Fryer and Microwave Method)
Equipment
- 1 Bowl
- 1 air fryer or oven or microwave
- 1 Baking sheet if using oven
- 1 Sharp knife
Ingredients
- 25 baby potatoes aka mini potatoes, small potatoes
- 1 tablespoon olive oil or oil of choice
- salt and black pepper
Filling
- ½ cup cranberry whipped feta dip
- thyme fresh, for garnishing
Instructions
- Wash the potatoes thoroughly then pat dry with a paper towel.
- In a large bowl, toss with oil, salt and pepper.
- Bake the potatoes either in the air fryer, oven or microwave (steps below)
- Once the roasted baby potatoes have cooled just enough to handle, cut a small slit through the potato lengthways using a sharp knife.
- Add a small spoon of whipped feta and cranberry inside the potato and finish with fresh thyme. (Or filling of choice).
- Serve warm or cold in a serving tray.
Air Fryer Mini Baked Potatoes
- Place the potatoes in a single layer in the air fryer basket.
- Air Fry at 200C/400F for around 10-15 minutes. Exact times will vary based on the size of the potatoes and your air fryer model.
- The potatoes should have a golden brown skin and be fork tender in the middle.
Oven Baked Mini Potatoes
- Arrange the potatoes on a baking sheet.
- Bake in the centre of a preheated oven at 200C or 400F for approximately 40-50 minutes or until the skin is golden brown and the potatoes are tender.
Microwave Mini Baked Potatoes
- Place the washed baby potatoes on a microwave safe plate.
- I recommend giving them a minute or so in the air fryer or a couple of minutes in the oven to crisp up.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
