This isn’t your soggy, mayo-drenched coleslaw from a plastic tub.
Delia Smith’s Winter Coleslaw is bright, crunchy, sharp, and just the kind of thing you want alongside anything hearty or heavy.
It’s crisp. It’s colorful. It’s a proper mood-lifter on a plate.
Why This Winter Coleslaw Works So Well
You get that deep crunch from fresh cabbage, but not just one — two kinds for extra bite.
Sweetness from pomegranate seeds.
Nuttiness from walnuts.
And that sharp, punchy dressing that ties the whole thing together.
It’s fresh and lively at a time of year when food usually gets heavy and dull.
Ingredients (And Why They Matter)
Red cabbage: Sweet, earthy, and so good for crunch and color.
White cabbage: Lighter flavor, balances the red.
Red pepper: Brings a little sweetness and another pop of color.
Red onion: Sharp, crisp bite — but sliced thin, it doesn’t overpower.
Flat-leaf parsley: That little green lift that makes everything taste fresher.
Pomegranate seeds: Juicy pops of sweet sharpness.
Walnuts: Nutty crunch — gives the coleslaw real depth.
For the dressing:
White wine vinegar: Sharpens everything without being harsh.
Olive oil: Softens and rounds the dressing.
Dijon mustard: Tiny bit of heat and body.
Lemon juice: Wakes the whole thing up.
How to Make It
1. Prep the Vegetables
Shred the red and white cabbage thin — as fine as you can.
Slice the red pepper and red onion thin too.
Chuck it all into a massive bowl.
Add the chopped parsley. Toss everything together so it’s already looking like a party.
2. Add Some Crunch
Sprinkle in about two-thirds of the walnuts and pomegranate seeds.
Toss gently again so you don’t squash the seeds.
3. Whisk the Dressing
In a small bowl or jam jar:
- Olive oil
- White wine vinegar
- Dijon mustard
- Lemon juice
Whisk or shake it up until it looks creamy and glossy.
Season it with a little salt and pepper — taste it. Sharp and lively? Good. If not, tweak it.
4. Dress It
Pour the dressing over the slaw.
Toss gently — just enough to coat everything lightly.
Not swimming. Not soggy. Just a shiny, light glaze clinging to the crunch.
5. Finish It
Scatter the rest of the walnuts and pomegranate seeds over the top before serving.
Looks like winter on a plate — deep reds, bright whites, fresh greens.
Common Mistakes and How to Dodge Them
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Slaw soggy | Overdressed | Just lightly coat, not soak |
| Onion too strong | Sliced too thick | Slice whisper-thin |
| Bland dressing | Not enough acid or mustard | Taste and tweak |
What to Serve With Winter Coleslaw
- Pulled pork sandwiches — perfect combo
- Grilled chicken or turkey burgers
- Baked ham or glazed roast pork
- Hearty veggie wraps with a crunchy side
- Even alongside fish cakes or grilled salmon
How to Store and Reheat
Fridge: Seal leftovers in a container, good for 2 days max.
(No freezer — the veg will turn to mush.)
Pro Tip: If you’re making ahead, keep the dressing separate and toss just before serving for max crunch.
A Quick Bite of History
Winter slaws like this come from the tradition of stretching cold-weather veg — cabbages, onions, and roots — into fresh sides when greens are scarce.
Delia’s version brightens things up with pomegranate seeds and lemon, giving a real blast of life right when you need it most.
More Delia Smith Recipe
Delia Smith Winter Coleslaw
Description
Delia Smith’s Winter Coleslaw is a colorful, crisp celebration of winter vegetables and fresh flavors: shredded cabbage, sweet pomegranate seeds, crunchy walnuts, and a sharp, lively dressing that pulls it all together.
Ingredients
Instructions
- Shred cabbages, slice pepper and onion thinly.
- Toss with chopped parsley in a big bowl.
- Add two-thirds of the pomegranate seeds and walnuts. Toss again gently.
- Whisk or shake together olive oil, vinegar, mustard, and lemon juice. Season to taste.
- Pour dressing over slaw. Toss lightly to coat.
- Top with remaining pomegranate seeds and walnuts before serving.
Notes
- Slice everything super thin for the best crunch.
- Taste the dressing — adjust acid, mustard, or salt if needed.
- Toss just before serving to keep it lively and crisp.