This salad is a celebration of the lightness of a wintertime coleslaw, and it contains citrus to spread sunshine when the skies are grey. It’s a great side to a pork roast, a Reuben sandwich, mac ’n’ cheese or even paired with sloppy joes.

Winter Slaw With Orange-Yogourt Dressing

Jennifer Emilson's recipe for a light, seasonal coleslaw with creamy citrus dressing.

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Course Side Dish

Cuisine Canadian, dutch

Servings 4

Ingredients

Orange-Yogourt Dressing

½ cup Greek yogourt
1 tbsp honey
1 tbsp red-wine vinegar
1-2 tbsp orange juice
pinch each salt and pepper
1 tsp pink peppercorns crushed

Slaw

1 red or green cabbage shredded
broccoli thinly sliced
carrots shredded or thinly sliced
celery thinly sliced on an angle
fennel thinly sliced
sugar snap peas thinly sliced

Toppings

1 scallion sliced
1 red onion thinly sliced
1 Fuyu persimmon cubed
citrus segments
sesame seeds sunflower seeds or chopped nuts, for garnish

Instructions

Orange-Yogourt Dressing

In bowl, whisk together yogourt, honey and vinegar. Whisk in orange juice, 1 tbsp at a time, until thin enough to drizzle. Season with salt and pepper. Whisk in pink peppercorns. Store in airtight jar in fridge for up to 3 days.

Slaw

A good hour before you want to serve your slaw, place about 6 cups of desired slaw ingredients in a large bowl and toss to combine. Let dressing come to room temperature and give it a good shake. Pour desired amount over slaw and toss. Cover and let sit in fridge for 1 hour to let flavours meld.
To serve, add any optional toppings and gently toss. Garnish with seeds or nuts.

Notes

Chopped carrots, celery and fennel can be covered with cold water before sealing the container to keep them crisp. When you feel like slaw, just pull out whichever veggies are calling your name.

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