You know that moment when we’re halfway through winter and your body starts craving something fresh, bright, and lively? That’s right, here’s the Cabbage and Brussels Sprout Winter Salad.
winter salad
I fell in love with Ina Garten’s winter coleslaw years ago (of course I did, because she makes coleslaw an event!). I’ve since adjusted it to suit me a little more. This salad is punchy, colorful, crunchy, and chaotic enough to make you feel alive even while surrounded by snow.
I can’t stop making this.
What’s so great about this winter salad is that it doesn’t pretend to be summer. Celebrate what’s in season right now, like cabbage, Brussels sprouts, and cranberries. What’s the texture? Very crispy. What’s the taste? Sharp but balanced.
I thought I would love this salad, but it turns out I really loved it. I made it, tasted it, and continued to eat it for lunch for the next three days along with my infamous grilled cheese sandwich. It’s really delicious.
What I love most about this recipe is that it keeps well. Even if you make a giant bowl on Sunday, you’ll be happily crunching away on Wednesday. In fact, refrigerating it will intensify the flavor and make it even more delicious.
It’s the salad equivalent of a long-term relationship. Yeah, it was great at first. But what about when it comes time to finish each other’s sentences? That’s my dream. So say yes to this crunchy vegetable and save the lettuce for someone else this week.
The secret to this salad is in the dressing. It only takes a minute to whip up a bright, lemony, fresh vinaigrette. And (bonus!) Lemons are at their peak in the winter. Therefore, avoid mayonnaise-based dressings that are too sweet. This salad dressing will wake you up!
winter coleslaw
This salad uses the Parmesan cheese from Ina Garten’s winter coleslaw, which I have come to love. But for crunch? I like to use red and green cabbage, as well as thinly sliced ​​Brussels sprouts (massage them together just enough to be careful). Then sprinkle with dried cranberries for added sweetness.
There’s something deeply psychological about eating such dishes in winter. It’s like therapy for me. Even when the world feels cold and gray, I am reminded that there is light all around me. It’s a small signal that life is still delicious. And that’s what this salad offers.
cabbage salad and coleslaw
If you’re here during cabbage season, we have all the cabbage salads and coleslaws you could want. So indulge your hunger with this sweet, tangy, and super-crunchy Asian Ramen Noodle Salad. I don’t often say that my recipes are the best. But this is incredible.
And this Mexican street corn slaw is the best from both sides of the border, with crispy green cabbage, fresh corn, and red onions in a creamy, spicy sauce with cotija cheese. If you’re looking for something sweeter, check out our Cranberry Apple Slaw. It’s delicious all year round.
This classic coleslaw is tangy, sweet, and crunchy with a vinegar and oil-based dressing that you’ll want to eat again and again. If you prefer a creamier option, try the traditional Memphis coleslaw. Its subtle sweetness and hint of tartness will win over even coleslaw’s staunchest enemies.
Place the cabbage and Brussels sprouts in a bowl and set aside. Combine lemon juice, olive oil, sugar, salt, and pepper in a small jar.
Pour about half of the dressing over the salad until just moistened and toss to coat. Set aside the remaining dressing.
Add the dried cranberries and Parmesan cheese to the salad and mix carefully to avoid breaking the cheese. Add more vinaigrette if needed, taste salad and adjust salt as needed. Serve coleslaw cold or at room temperature.
calorie: 292 kcal | carbohydrates: twenty three g | protein: 10 g | fat: 19 g | Saturated fat: 5 g | Polyunsaturated fats: 2 g | Monounsaturated fats: 12 g | cholesterol: 14 mg | sodium: 657 mg | potassium: 308 mg | fiber: 4 g | sugar: 16 g | Vitamin A: 730 IU | Vitamin C: 63 mg | calcium: 302 mg | iron: 1 mg
Nutritional information is automatically calculated and should only be used as a rough guide.
