This colorful cabbage slaw just brings happiness to my eyes and palate. I love how the bright and colorful ingredients mix to create one of the best looking coleslaw I’ve ever seen.
I guess coleslaw doesn’t really have a reputation for being a pretty food. I am especially wary of the neon-green mush that’s sold as coleslaw at KFC in Canada.
However, there are no hesitations to stuffing my face with this beauty. I found the recipe for it in Ikaria – a cookbook with recipes from the Greek island where people forget to die.
Using green and red cabbage as suggested in the book, already starts us out with a more colorful slaw canvas. I tried using my food processor with the shredding and grating disks, but that resulted in either too large or too small shreds. So I did my best cutting it finely with my sharpest knife.
To the cabbage add the bright green of fresh chopped parsley and dill (I used dill that my mom preserved in olive oil in the summer). And a nutty crunch from toasted pine nuts and sunflower seeds.
Finally, luscious pomegranate jewels crown the dish. I mean seriously, is there anything that pomegranate seeds don’t make better? (ok ok I can think of a couple things, but you get my point).
Instead of a creamy dressing (as usual for coleslaw) there is a vinaigrette-style dressing that won’t mask the beautiful colors of this slaw. The base are extra virgin olive oil and red wine vinegar.
To that the original recipe adds fig balsamic vinegar (or Greek honey or grape molasses). I couldn’t find any of these in the store here, so I used regular balsamic vinegar instead. But I wonder if I should have added a little honey to imitate the suggested ingredients better?
Konrad loves everything cabbage, so it was no wonder that he devoured this festive slaw!
I wish, I had found this recipe before the holidays. A bowl of this bright winter slaw would look so great on a Christmas dinner table.
But who says we can’t add something festive to our daily dinners?
- 2 cups finely shredded green cabbage
- 2 cups finely shredded red cabbage
- ⅓ cup chopped fresh parsley
- ⅓ cup chopped dill
- ⅔ cup pomegranate seeds
- 3 tablespoons pine nuts, toasted
- 2 tablespoons sunflower seeds, toasted
- ½ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons balsamic vinegar (original calls for fig balsamic vinegar, Greek honey, or grape molasses)
- salt to taste
- Toss shredded cabbage, parsley, dill (I used dill preserved in oil), pomegranate seeds, pine nuts and sun flower seeds in a large salad bowl.
- Whisk together all dressing ingredients and drizzle over slaw. (I only used about ⅔ of the dressing and used the rest the next time).
- Serve right away.