If You Need a Fresh Idea This Winter… (I’ve Got You)

You know how winter sometimes feels like an endless parade of beige food? There was this one January, absolute drizzle every day, and I ended up making this Crunchy Winter Slaw almost by accident. Just clearing out the vegetable bin, honestly, looking for something with actual crunch! Anyway, it’s since become the thing I turn to when I need a hit of vibrant color (and, okay, something crunchy to munch between Netflix episodes). My cousin Ed swears he hates cabbage, but even he polishes off half the bowl—true story. Also, I once made it for a potluck and a neighbor asked for the recipe. Which, let’s face it, is basically a culinary win in my book.

Why I Keep Coming Back To This

I make this when my brain feels foggy and I want to eat something that tastes like a good idea. The family? Well, they complain about salad usually, but for some reason the peanuts—oh, and the bit of orange zest—make them go slightly bonkers for it (kids trying to act like they aren’t, but I see you sneaking seconds, Rachel). Sometimes the slaw looks a bit wonky when I first toss it—don’t panic, it sorts itself out. Also, let’s be honest: it’s brilliant because you can wing it with half the ingredients and it still tastes decent; I forgot the carrots once and just added extra apples. No one noticed, but I noticed. And yes, the dressing is actually drinkable (I promise I don’t, but I think about it).

What You’ll Need (But Don’t Let That Scare You)

1 small red cabbage (or half a large one)—if you only have white, that’ll do
2 medium carrots, grated (truth be told, I’ve used one giant carrot in a pinch)
1 crisp apple, cored and julienned (Granny Smith if you like tart, but any apple hiding in the fruit bowl will work; pear is surprisingly nice too)
1/2 small red onion, thinly sliced (spring onions are fine if you don’t do raw onion—my grandmother always insisted on Vidalia, but honestly, anything works)
1/4 cup dried cranberries (or sultanas, if you like a bit less tartness)
1/3 cup toasted peanuts (or whatever nuts you have—sunflower seeds are also great when you’re feeling out of pocket)
2 tbsp chopped fresh parsley (if you’re out, skip it—this is not a deal-breaker)
2 tbsp mayonnaise (sometimes I do half mayo, half Greek yogurt)
2 tbsp Greek yogurt
2 tsp Dijon mustard (English mustard if you want some punch)
1 tbsp maple syrup (honey, or honestly a sprinkle of brown sugar does fine)
Juice of half an orange (zest too if you can be bothered)
1 tbsp apple cider vinegar (white wine vinegar or lemon juice works in an emergency)
Salt and black pepper to taste

So, How Do You Actually Make This?

Start with the cabbage: slice it as thin as you can (I sometimes cheat and use the food processor—don’t come for me). Throw it in a big bowl.
Grate the carrots and apple—leave the skin on the apple unless it looks manky. Seriously, who’s got time to peel apples? Chuck them into the bowl too.
Slice the onion so thin you could almost read a newspaper through it (kidding, but thin is good). Add it to the mix.
Toss in the dried cranberries and peanuts. Take a moment to admire the riot of color—this is where I normally sneak a taste.
In a small jug or mug (I use my favorite chipped one), whisk together mayo, Greek yogurt, mustard, maple syrup, orange juice (and zest if you managed it), vinegar, salt, and pepper. Taste. Probably add more mayo than you intended. That’s fine.
Pour the dressing over the veg. Toss everything with wild abandon. Don’t worry if it looks a bit odd and clumpy at first, it comes together in a minute.
Chop the parsley and sprinkle it in. Give it another toss. Done!

What I’ve Figured Out (Sometimes the Hard Way)

This slaw actually tastes even better after an hour in the fridge. But, if you forget and serve it straight away, nobody complains.
If you let the slaw sit overnight, the colors can bleed a bit and it might look a bit weird, but still tastes good. In fact, I think it’s actually better the next day—though a bit soggy at the bottom.
Don’t add the nuts until you’re nearly ready to serve, or they’ll go slightly chewy (unless, like me, you don’t mind a bit of squish).

Things That Worked. And One That Absolutely Did Not

I tried adding slices of fennel once—unexpectedly delicious, very cold-weather chic.
Sliced celery is another great swap for the apple if you want less sweetness.
Don’t be tempted by tinned mandarins. Trust me. Too gloopy, not worth it.
Greek yogurt instead of all mayo? Pretty tangy, but works.

Do You Really Need Special Equipment?

Well, a mandoline makes slicing all the veg a doddle, but honestly, good knives will do the trick. I’ve used a box grater for the carrots and apple—and sometimes just a sharp knife and some patience. If you’re mixing in a small bowl and the dressing gets everywhere, wipe it up with a bit of bread (not officially part of the recipe, but, you know).

How Long Does This Stuff Last?

Cover and refrigerate; it’ll keep about two days—though, honestly, in my house, it never lasts more than a day! If you hide a bit at the back of the fridge, it softens up but still tastes lively enough with a fried egg (odd breakfast, but quite good actually).

How I Serve It—And Why

Big bowl in the middle of the table with tongs—everyone piles it next to whatever’s for dinner. We sometimes do pulled pork sandwiches, and this slaw is incredible on top. My mum always insists on serving a wedge of brown bread alongside; it’s not traditional, but it works.

Pro Tips (A Few Lessons Learned the Slow Way)

Don’t rush slicing the cabbage—uneven strips look and taste odd (I did this once, nobody told me, but the bowl was suspiciously full at the end of dinner).
If you add the dressing too soon, everything gets a bit droopy. I did this for a picnic once and it went a bit sad and wet (eat soon after mixing for best crunch).
Actually, I find it works better if you zest the orange right over the bowl, so you capture all the lovely oils. I used to skip this and now I don’t.

Chunky, Haphazard FAQ From Real Life

Can you make this vegan? Yup—just swap the mayo and yogurt for vegan versions; tastes honestly much the same.
What if I hate raw onion? You’re not alone. Use spring onions or skip entirely, or soak the red onion in cold water for 10 minutes before using—you really don’t miss much.
Can I double it? Oh yes, easy to scale up for a crowd; just use the biggest bowl you own (I once tried using a roasting tin—don’t judge me, it worked).
Can you use bagged coleslaw mix? Sure, if you’re in a hurry, though fresh cabbage gives a prettier crunch (or so I tell myself).

And actually, now that I think about it, this slaw is just as much about the color and crunch as the taste (I sometimes stare at it while pretending not to pick out extra peanuts). If you give it a go, let me know how it ends up for you—though don’t yell at me if someone else steals your leftovers. It happens.

Crunchy Winter Slaw