Delia Smith Winter Coleslaw Recipe

This winter coleslaw is fresh, crunchy, and full of flavor! Made with shredded cabbage, carrots, and red onion, it’s tossed with crunchy pecans, sweet raisins, and a creamy dressing. This easy coleslaw goes with anything—serve it with grilled meats, sandwiches, or as a side for holiday meals.

Ingredients Needed:

• ½ large Cabbage 
• 2 large Carrots 
• ½ small Red Onion 
• ½ cup Pecans 
• ½ cup Dried Raisins

Dressing:

• ¾ cup Greek Yogurt 
• ¾ cup Mayonnaise
• Splash Cider Vinegar
• Drizzle Honey
• Sea Salt and Black Pepper

How To Make Winter Coleslaw Recipe?

1. Prepare the vegetables: Add the shredded cabbage, grated carrots, and sliced red onion to a large mixing bowl.
2. Make the dressing: In a separate bowl, whisk together the Greek yogurt, mayonnaise, cider vinegar, and honey. Season with salt and pepper.
3. Combine everything: Pour the dressing over the veggies. Add the pecans and raisins, then toss well until evenly coated.
4. Let it rest & serve: Let the coleslaw sit for 10–15 minutes before serving to blend the flavors.

Recipe Tips:

• Shred the cabbage finely: Large chunks of cabbage can make the coleslaw tough to eat. Use a sharp knife or a food processor to get thin, even shreds.
• Soak red onion in water: If your red onion tastes too strong, soak the slices in cold water for 10 minutes before adding them to the salad. This makes the flavor milder and less sharp.
• Balance the dressing: Taste the dressing before mixing it with the vegetables. If it’s too tangy, add a little more honey. If it’s too sweet, add a splash of vinegar.
• Let it sit before serving: After mixing everything, let the coleslaw sit for at least 10–15 minutes. This helps the flavors blend and makes the salad taste better.
• Add nuts and raisins at the end: If making ahead, store the pecans and raisins separately and mix them in just before serving. This keeps the nuts crunchy and the raisins from getting too soft.

How To Store Leftovers?

First, let the leftover Winter Coleslaw cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 2 days.

Nutrition Facts:

• Calories: 261 kcal
• Total Fat: 20g
• Saturated Fat: 3g
• Cholesterol: 10mg
• Sodium: 170mg
• Potassium: 333mg
• Total Carbohydrate: 18g
• Dietary Fiber: 4g
• Sugars: 7g
• Protein: 4g

Delia Smith Winter Coleslaw Recipe

Course: SaladsCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking timeminutes

Calories

261

kcal

This winter coleslaw is fresh, crunchy, and full of flavor! Made with shredded cabbage, carrots, and red onion, it’s tossed with crunchy pecans, sweet raisins, and a creamy dressing. This easy coleslaw goes with anything—serve it with grilled meats, sandwiches, or as a side for holiday meals.

Ingredients

• ½ large Cabbage 

• 2 large Carrots 

• ½ small Red Onion 

• ½ cup Pecans 

• ½ cup Dried Raisins

• Dressing:

• ¾ cup Greek Yogurt 

• ¾ cup Mayonnaise

• Splash Cider Vinegar

• Drizzle Honey

• Sea Salt and Black Pepper

Directions

• Prepare the vegetables: Add the shredded cabbage, grated carrots, and sliced red onion to a large mixing bowl.
• Make the dressing: In a separate bowl, whisk together the Greek yogurt, mayonnaise, cider vinegar, and honey. Season with salt and pepper.
• Combine everything: Pour the dressing over the veggies. Add the pecans and raisins, then toss well until evenly coated.
• Let it rest & serve: Let the coleslaw sit for 10–15 minutes before serving to blend the flavors.

Notes

• Shred the cabbage finely: Large chunks of cabbage can make the coleslaw tough to eat. Use a sharp knife or a food processor to get thin, even shreds.
• Soak red onion in water: If your red onion tastes too strong, soak the slices in cold water for 10 minutes before adding them to the salad. This makes the flavor milder and less sharp.
• Balance the dressing: Taste the dressing before mixing it with the vegetables. If it’s too tangy, add a little more honey. If it’s too sweet, add a splash of vinegar.
• Let it sit before serving: After mixing everything, let the coleslaw sit for at least 10–15 minutes. This helps the flavors blend and makes the salad taste better.
• Add nuts and raisins at the end: If making ahead, store the pecans and raisins separately and mix them in just before serving. This keeps the nuts crunchy and the raisins from getting too soft.