Marinated Christmas Slaw with Pecans

This delicious, easy to make marinated Christmas slaw recipe is a great festive alternative to traditional cooked vegetables.  It contains dried cranberries, orange, a hint of ginger and comes with deliciously moreish salted maple glazed pecans for a bit of crunch.

This delicious marinated Christmas slaw recipe takes minutes to throw together.  Leave the cabbage, sprouts and cranberries in an easy marinade overnight, then just before serving combine with maple glazed toasted pecans, cilantro and enjoy!

What’s your favourite festive vegetable?  If it’s brussels sprouts then you are likely to enjoy them boiled or roasted.  If it’s red cabbage then you might make a quick braised red cabbage recipe and also enjoy it hot.

Would you consider serving these vegetables cold?

My cabbage sprout slaw recipe with maple glazed pecans offers a less traditional, but no less delicious, way of serving your favourite festive vegetables.  Not only that, this Christmas coleslaw can be made ahead so you can concentrate on preparing your hot dishes.  Because there is enough to do when you are hosting a big family dinner!

This no mayo easy Christmas coleslaw comes with an orange-and-ginger marinade.  Marinating cabbage, especially the red variety, which is tougher than white cabbage, is very simple and yields great results! Check out also pickled red cabbage slaw with pear and walnuts.

Equipment you’ll need

• Kitchen scales
• Cutting board, knife and grater
• Fruit zester and juicer
• 2 small bowls and spoon for marinade and pecans
• Mixing bowl
• Baking sheet and parchment paper

How to make marinated Christmas slaw: step-by-step

1.Prepare the marinade mixture by combining the ingredients.

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2. Shred or slice the vegetables very thinly and combine in a mixing bowl with the cranberries.

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3. Pour in the marinade, stir and refrigerate for 4 – 8 hours (see Notes below).  This will allow the vegetables to absorb all the lovely citrussy zesty flavours.  It will also tenderise them!

This is important as both the sprouts as well as the red cabbage are quite tough and can be a little chewy.  The dried cranberries will also absorb the moisture from the marinade – they will be juicy and full of flavour!

I have used this method in my recipe for cured brussel sprouts with turkey leftovers.

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How to make maple glazed salted pecans for Christmas salad

The sweet and salty roasted pecans add loads of flavour to this dish and for me are essential in this recipe.  They are very easy to make.

4. In a bowl combine the pecans with 2 tablespoons of maple syrup and 1/3 teaspoon of salt.

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5. Spread the pecans in a single layer on a baking sheet. Roast for about 10 minutes or until lightly browned (take care not to brown them too much).  You can scatter them over the salad (whole or roughly chopped) straight away or cool them before tossing into the salad.  If you would like to use the pecans later place in a bowl, once they’ve cooled completely and set aside.

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Assembling Christmas slaw

6. When you are ready to serve your festive coleslaw combine the marinated vegetable mixture with freshly chopped cilantro and toss in the pecans.  Add more seasoning or a drizzle of oil or lemon juice if needed and serve.

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Top tips for making vegan Christmas slaw

• Marinating: If you shred the vegetables I recommend marinating them for no more than 4 hours.  If they are sliced marinating them for longer (8 hours) will work better.  Give the mixture a stir once in a while.
• Roasting the pecans: This can also be done ahead!  But add the pecans to the salad just before serving – you don’t want soggy pecans.  If you want to make them ahead, once cooled, place in a bowl to use later.
• Substitutions: Herbs other than cilantro that will also work in this salad include parsley, chives or dill. I recommend adding the herbs just before serving.

Serving suggestions

This simple Christmas slaw would make a great addition to your festive spread.  It works equally well with turkey dishes including turkey wellington, roasted ham or vegetarian holiday recipes such as quinoa stuffed butternut squash.  It also works well with other recipes including baked mushroom chicken breast, leek and mushroom pie as well as vegetarian sausage pie.

More easy slaw recipes

• Dairy Free Coleslaw with Pomegranate
• Turkey Quinoa Patties with Peach Zucchini Slaw
• Salmon Amaranth Burgers with Radish Slaw

Check out also this collection of over 15 easy vegan salads.

KEEP IN TOUCH!

If you make this simple Christmas slaw recipe I’d love to know how it turned out for you. Let me know in the comments below, thanks!

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5 from 1 vote

Marinated Christmas Slaw with Salted Maple Pecans

This marinated Christmas slaw is a great festive alternative to traditional cooked vegetables.  It contains dried cranberries, orange, a hint of ginger and comes with deliciously moreish salted maple glazed pecans for a bit of crunch.

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Course: Dinner, Lunch

Cuisine: International

Keyword: Christmas, slaw

Servings: 6 people

Calories: 193kcal

Author: Monika Dabrowski

Ingredients

• 270 g red cabbage shredded or very thinly sliced
• 10 large brussels sprouts shredded or very thinly sliced
• 70 g pecans
• 50 g dried sweetened cranberries
• 3-4 tbsp cilantro finely chopped

For the marinade

• 10 g small piece of ginger peeled, finely grated
• 1/2 orange, juice
• 2 tbsp lemon juice
• 2 tbsp cider vinegar
• 1.5 tbsp maple syrup plus 2 for coating the pecans
• 2 tbsp vegetable oil
• 1/2 tsp fine sea salt, plus 1/3 tsp for the pecans and a good pinch of pepper

Metric - US Customary

Instructions

• To make the marinade, combine the grated ginger with the orange juice, lemon juice, vinegar, maple syrup, oil, ½ teaspoon of salt and a good pinch of pepper. In a large bowl combine the cabbage, sprouts and cranberries, pour in the marinade, stir thoroughly and refrigerate for 4-8 hours (see Notes). Stir the mixture occasionally.
• Preheat the oven to 400 F/ 200 C/ gas mark 6. Line a medium sized baking sheet with parchment paper and set aside.
• In a bowl combine the pecans with 2 tablespoons of the maple syrup and 1/3 teaspoon of salt, stir thoroughly until the pecans are completely coated in the mixture, spread on the baking sheet in a single layer and roast for 10 minutes (do not allow the pecans to brown too much). Remove from the oven and leave to cool for a minute. Then either toss into the salad or allow to cool completely and add later (you can roast the pecans the night before).
• Serve the coleslaw with freshly chopped cilantro. Adjust the seasoning, and add more oil and/or lemon juice before serving if needed.

Notes

• Marinating: If you shred the vegetables I recommend marinating them for no more than 4 hours.  If they are sliced marinating them for longer (8 hours) will work better.  Give the mixture a stir once in a while.
• Roasting the pecans: This can also be done ahead!  But add the pecans to the salad just before serving – you don’t want soggy pecans.  If you want to make them ahead, once cooled, place in a bowl to use later.  
• Substitutions: Herbs other than cilantro that will also work in this salad include parsley, chives or dill. I recommend adding the herbs just before serving.

Nutrition

Serving: 1serving | Calories: 193kcal | Carbohydrates: 19g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Sodium: 215mg | Potassium: 309mg | Fiber: 4g | Sugar: 12g | Vitamin A: 764IU | Vitamin C: 57mg | Calcium: 47mg | Iron: 1mg

RECIPE LINK PARTIES

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