A crunchy red cabbage slaw with deliciously zingy spices. This gorgeous, vibrant, raw vegan salad will brighten any plate.

January may not seem like the most natural time of year for salads. When the days are short and the weather is cold, I think most people, myself included, prefer hearty, warming fare. But raw vegetables are good for you any time of year, and crisp seasonal veg, lightly dressed with something zingy, can brighten up a plate on even the darkest days of winter.

Crunchy red cabbage and delicious wintry spices combine in this gorgeously vibrant raw vegan salad that will brighten any plate.

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Spice is nice

The dressing for this gorgeously vibrant red cabbage slaw has a slightly unlikely inspiration. First, let me show you my spice rack.

Before you ask, yes, I do use all of these. Some more regularly than others – those tend to be the ones on the bottom shelf. Top shelf is refills and less frequently used items. And the middle is everything else.

Sweet scent of besamim

Towards the end of last year, DH bought me a stunning contemporary havdalah set for my birthday. Naturally, I raided the spice rack to fill up the besamim container with suitably fragrant spices. I added cloves, cinnamon stick, nutmegs, coriander seeds and cardamom, and then, just as I was about to close the cupboard, my eye alighted on one of the rarely-used top shelf jars.

I had to get the step ladder out to reach it, but a few lightly crushed juniper berries soon also made their way into the new besamim pot. Come Saturday evening the most gorgeous aroma greeted us during the havdalah service! The juniper and coriander especially provided a gloriously uplifting, spicy, wintry scent. Wonderful.

What is Havdalah?

Havdalah is a short ceremony which marks the end of Shabbat – the Jewish sabbath – and the start of the new week. Blessings are recited over a multi-wicked candle, wine or grape juice (or other beverage), and a jar of sweet scented spices that are passed around for everyone to inhale their beautiful fragrance. Havdalad is one of my favourite Jewish rituals, and you can read more about it here.

Havdalah ceremony seen from above, with a cup of wine, multi-wicked candle, and silver spice box, all on a silver tray.

Salad days

Shortly afterwards, we received a red cabbage in our organic veg box and it struck me that those wonderful winter spices would work fabulously alongside its hearty, mustardy flavours. A bit of tinkering with quantities, dipping and tasting, and this lovely crunchy red cabbage slaw was the happy result.

Be slaw to slice finely

You do need to slice all your vegetables finely for this recipe, so if you haven’t sharpened your knives for a while, now’s the time.

It’s definitely worth it – crunchy shredded red cabbage, tangy leeks, peppery radishes and sweet-tart dried cranberries would be yummy any day of the week, but the super-charged spicy dressing makes this over-the-top delicious.

See those photos? I ate about half of what you can see straight after I took them. And I’d already had my lunch. So moreish!

This colourful red cabbage slaw definitely brightened up a winter’s meal here at FFF Towers. I hope you enjoy it as much as we did.

Serves 6 as a side dish.

Red cabbage slaw with juniper dressing. Crunchy red cabbage and delicious wintry spices combine in this gorgeously vibrant raw vegan salad that will brighten any plate.

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📖 Recipe

Red cabbage slaw with zingy winter dressing

A crunchy red cabbage slaw with deliciously zingy spices. This gorgeous, vibrant, raw vegan salad will brighten any plate.

5 from 10 votes

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Prep Time 20

Total Time 20

Course Salad, Side Dish

Cuisine Vegan, Vegetarian

Servings

Calories 156 kcal

Ingredients

For the dressing

5-6 juniper berries
½ teaspoon ground coriander
pinch salt
pinch ground black pepper
4 tablespoon mild olive oil
2 teaspoon white wine vinegar

For the salad

½ red cabbage (approx. 225g/ 8oz)
1 leek (approx. 115g/ 4oz)
10-12 small/medium radishes (approx. 100g/ 3½oz)
80-100 g dried cranberries

Instructions

First make the dressing: Crush/grind the juniper, coriander, salt and pepper in a pestle and mortar, then whisk in the oil, followed by the vinegar. Set aside.
Remove any tough outer leaves from the red cabbage and cut out the core. Shred the rest finely and place in a bowl.
Trim and clean the leek. Slice finely – as thinly as possible. Add to the red cabbage.
Wash the radishes and cut off the ends. Halve, then slice thinly. Add to the bowl with the cabbage and leek.
Finally, add the dried cranberries. Pour over the dressing and toss everything well together so that it is thoroughly mixed and everything is coated with the dressing.
If possible, leave to stand for 20-30 minutes before serving to allow the flavours to mingle.

Notes

If you prefer a creamier slaw, add a dollop of mayonnaise or natural yogurt along with the dressing.

Nutrition

Nutrition Facts

Red cabbage slaw with zingy winter dressing

Amount per Serving

Calories

156

% Daily Value*

Fat

Saturated Fat

Sodium

Potassium

220

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

1028

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.

Keyword leek, red cabbage, spice

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