Winter Salad

You know that moment when you’re halfway through winter and your body just starts begging for something fresh, bright, and alive? Yeah, that’s where this Winter Salad with cabbage and Brussels sprouts comes in.

A horizontally aligned image of a ceramic plate piled high with shredded cabbage and sliced Brussels sprouts.

I fell for Ina Garten’s winter slaw years ago (because of course I did. She makes slaw an event!), but I’ve since tweaked it into something that fits me a little better: this salad is punchy, colorful, crisp, and just chaotic enough to feel alive while surrounded by snow.

I can’t stop making this.

What makes this winter salad so brilliant, is that it doesn’t pretend to be summer. It’s a celebration of what’s actually in season, cabbage, Brussels sprouts, and cranberries. The texture? Deliriously crunchy. The flavor? Sharp but balanced.

I figured I’d like this salad, but it turns out that I really, really LOVE this salad. I made it, tasted it, and proceeded to eat it for lunch alongside my infamous grilled cheese sandwich for the next 3 days. It’s so dang tasty.

A collage of four images, showing the process of making this recipe for winter salad.

What I love most about this recipe is that it lasts. You can make a giant bowl of it on Sunday and still be crunching happily on Wednesday. It actually gets better in the fridge because the flavors continue to develop.

It’s the salad equivalent of a long-term relationship. Yeah, it was great at the start. But, when you get to the point that you’re finishing each other’s sentences? That’s the dream. So, say yes to these crunchy greens, and let lettuce wilt for someone else this week.

The secret to this salad is in the dressing. It takes just a minute to whisk together a fresh vinaigrette that is bright and lemony. And, (bonus!) lemons are at peak ripeness in the winter. So, skip the overly sweet, heavy mayo-based dressings for this. This salad dressing wakes you up!

A vertically aligned close up shot of a serving of cabbage salad on a plate with a floral tea towel in the background.

Winter Slaw

In this salad, I keep the Parmesan cheese from the Ina Garten winter slaw that I have come to love. But, for crunch? I like to use red and green cabbage, and thinly sliced Brussels sprouts (massage it all together just enough to make it pay attention). Then, for some sweetness, I sprinkle on some dried cranberries.

There’s something deeply psychological about eating a dish like this in winter. It’s almost like therapy for me. I am reminded that even when the world feels cold and gray, there’s brightness around me. It’s a little signal that life still tastes good. And that’s what this salad delivers.

A top down photo of a plate of winter salad on a wooden tabletop, with two metal forks visible beside it.

Cabbage Salads and Slaws

If you’re here in cabbage season, then I’ve got all the cabbage salads and slaws you could ever want. So, give in to the crunch with this sweet and tangy, super crunchy Asian ramen noodle salad. I don’t call my recipes the best very often. But, this one is incredible.

And, this Mexican street corn coleslaw is the best of both sides of the border, with crunchy green cabbage, fresh corn, and red onions in creamy, spicy sauce with cotija cheese. For a sweeter option, check out my cranberry apple coleslaw, it’s great year-round.

This old fashioned coleslaw is a tangy, sweet, and crunchy slaw with a vinegar and oil-based dressing that will keep you coming back for more. And if you prefer a creamier option, try a classic Memphis coleslaw. With just a hint of sweetness and a subtle tang, this one will convert even the most diehard opponent of coleslaw.

Place the cabbage and Brussels sprouts in a bowl and set aside. Combine the lemon juice, olive oil, sugar, salt, and pepper in a small jar and shake to combine.
Pour about half the dressing on the salad, just enough to moisten it, and toss to coat. Reserve the remaining dressing.
Add the dried cranberries and Parmesan to the salad and toss carefully to avoid breaking up the cheese. Add more vinaigrette, if necessary, taste the salad, and adjust the salt if desired. Serve the slaw cold or at room temperature.