Top down view of Christmas slaw in black bowl with pecans and clementine in background.

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.
Course Dinner, Lunch
Cuisine International
Keyword Christmas, slaw
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 people
Calories 193kcal
Author Monika Dabrowski


  • 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


  • 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.


  • 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: 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