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Seasonal eating recipes for the end of winter and early spring. A Winter Cabbage slaw to replace green salads. Get the recipe on The Fresh Exchange

Winter Cabbage Slaw Recipe

  • Author: Megan Gilger
  • Prep Time: 10-15 Minutes
  • Cook Time: 0 Minutes
  • Total Time: 20 minutes
  • Yield: 6-8 servings


Here is a delicious slaw recipe to help you clean out the cabbage drawer in your refrigerator. It’s simple, healthy, tasty food that will warm you.


1/2 of a medium to large red cabbage (you can use a green or napa in place if you cannot find red)
3 medium carrots
1 daikon radish (or any type of radish that is available to you)
1 Fennel Bulb (can be replaced with turnip or eliminated completely if not available)
1 handful chopped Cilantro (if not available try another herb that is available or use the feathery tops of the fennel)
1/2 mild or sweet onion

Dressing for Slaw:
1/4 cup rice vinegar (could also use white wine vinegar or apple cider)
1/8 cup olive oil
1 tbsp local honey
salt and pepper to taste
*zest of a lime or lemon or any in-season citrus
Add on options: a few dashes of a hot sauce like Cholula or a splash of Toasted sesame oil


  1. Wash and open the cabbage head. Cut into a chunk you can run on a mandolin. Shave the cabbage on the mandolin down as far as you can. Watch your fingers though! Add all of this into a bowl you plan to mix everything in.
  2. Grate carrots and radishes into the same bowl with the cabbage.
  3. Mandolin red onion and fennel into the bowl with the cabbage as well.
  4. Chop the cilantro and drop in bowl.
  5. Toss everything together for the first big mix
  6. Place all dressing ingredients into a jar you can place a top on to. Shake vigorously and taste. Add salt and pepper or vinegar as needed.
  7. When ready to serve, pour dressing onto slaw a little at a time mixing and checking flavor. Once at the right place the dish is ready to serve.

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