Did you know a coleslaw could be turned into a healthy and hearty meal? With my Easy Healthy Winter Coleslaw recipe, you’ll see just what I’m talking about!
EASY HEALTHY WINTER COLESLAW
I don’t want to knock the deliciousness that is a good coleslaw – trust me – it’s one of my favourite things to eat! In my humble opinion, there’s really nothing as good as a serving of fried chicken or grilled steak with a huge helping of coleslaw. That pretty much sums up all of my summer food day dreams. Maybe that’s why I love this Easy Healthy Winter Coleslaw so much!
WHAT TYPE OF COLESLAW DO YOU PREFER?
Every home cook has a coleslaw recipe that they turn to over and over again. There are two types of coleslaw lovers out there. You either prefer the vinegar-based coleslaw or the creamy coleslaw. I prefer the creamy; John.e prefers the vinegar – just another one of our differences!
My Homestyle Creamy Coleslaw is my go-to coleslaw recipe. I’ll make this exact coleslaw at least half a dozen times each year – mostly in the summer months, or if I’m making a traditional Newfoundland Cold Plate dinner. (I really have to post that soon – you’ll love it!)
MAKE COLESLAW A MEAL!
So, how does one turn a simple side dish like a coleslaw into a complete meal? Well, first we need to think about texture. I don’t feel like I’m completely satisfied with a meal unless I get a little bit of everything, and texture is not something to put on the back burner.
Obviously, the cabbage and carrot will provide lots of crunch and fresh flavour, so we don’t need to worry about that. But, we need something with a little chew to it. The dried cranberries provides a bit of chewiness to the texture of the salad as well as little pops of sweetness.
I added way more slivered almonds to my recipe than you need to. I love the added crunch and the toasty flavour you get from the almonds. Of course, the almonds also helps to add a little bit of protein to the salad – not a lot, mind you, but every bit helps to create a whole meal!
USE FRESH PARSLEY – ALWAYS!
When it comes to the parsley, I cannot stress enough that you should use the freshest parsley you can find. If you are opting to use prepackaged coleslaw mixes like I did, then you want the fresh parsley to increase the overall fresh flavour and taste to the coleslaw. In my opinion, dried parsley does not act as a good substitute for fresh parsley. I will only use dried parsley as an absolute last resort!
DRESSING NEED NOT BE COMPLEX
The dressing for this salad, although it doesn’t add to the texture of the salad, it surely does add to the taste. The champagne vinegar provides the acid all salads need. The maple syrup adds a bit of sweetness, while the mustard adds a bit of tartness. Together, they both help to thicken the dressing.
So, what can you serve with this if you determine that the coleslaw is not going to be enough for you to call it a complete meal? Well, you can never go wrong with simple grilled or baked chicken breast. Because of the mustard and vinegar, it would also pair very well with salmon. Try my Sriracha Honey Lime Salmon recipe!
If you need a vegetarian option, you can add some marinated tofu to the coleslaw. Marinated tofu is so easy to do and is very delicious. I’ll post a recipe for it soon! You could also serve this coleslaw with a sandwich. If you’re looking for a delicious vegetarian option, try my Philly Sautéed Mushroom Cheesesteak Sandwich.
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Easy Healthy Winter Coleslaw
For the Salad:
- 397 grams prepackaged coleslaw mix, (1 bag)
- 1 cup slivered almonds, toasted
- 1 cup dried cranberries, chopped
- 1 cup parsley, finely chopped
For the Dressing:
- 1/2 cup vegetable oil
- 1/4 cup champagne vinegar
- 2 tablespoons maple syrup
- 1 tablespoon yellow mustard
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- Begin by pouring the slivered almonds into a dry skillet. Turn heat to medium and toast the almonds for a few minutes. Move the almonds around so they don’t burn. As soon as the almonds begin to change colour, remove the almonds from the skillet to a wide, shallow bowl to stop them from continuing to toast. Allow the almonds to cool completely.
- In the meantime, whisk together all of the dressing ingredients. Set aside.
- Add the coleslaw mix, cranberries, parsley, and cooled almonds to a large salad bowl. Toss to combine.
- Pour half of the dressing over top and toss. Plate the salad and serve the remaining dressing on the side for everyone to add a little extra if they want it.
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