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Dazzling Winter Slaw - Red Cabbage, Apple and Pecan Salad

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“A dazzling coleslaw salad for your winter festive table. Red cabbage is mixed with apples, carrots, pecans and onions which is then dressed with a tangy mustard and nut vinaigrette - fabulous! Plus, the colours as well as the taste, is amazing! This goes so well with cold cuts, pies, tarts, quiches, buffets as well as being a wonderful supper or light lunch accompaniment. I do all the shredding and grating in my food processor, it is so easy and cuts down on time. You can of course grate and shred by hand - it will just take a little longer! I sometimes add semi-dried cranberries and grated beetroot - these are listed as optional exras. The pie shown in the photograph, is my Little Jack Horner's Christmas Chicken, Fruit and Stuffing Pie!, which I often serve with this winter slaw salad - they make a wonderful combination. (This recipe was posted to our personal preferences - with a light dressing and not a creamy or heavy dressing; if you like your salads with more dressing - please adjust the dressing quantities up!)”
1hr 15mins

Ingredients Nutrition


  1. Make the dressing by mixing all the ingredients together in a jar - giving them all a good shake. The dressing can be made up to 2 days beforehand and stored in a cool place.
  2. Place all the prepared vegetables and the apple in a large mixing bowl and mix by hand.
  3. One hour before serving add the dressing and mix well, allowing the flavours to infuse together.
  4. Serve in an attractive serving bowl, sprinkling on the pecan nuts just before serving; give them a little mix, leaving some on top.
  5. This coleslaw can also be garnished with finely chopped parsley, for extra colour.

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