Coleslaw is traditionally served in the summer at BBQs and, to be honest, can sometimes be boring. We like to break traditions and boring is SO not our thing! We’ve created what we like to call our Winter Slaw Salad with Maple Almonds, and it’s turning the definition of coleslaw on its head. Our slaw uses an array of root vegetables which is what winter is all about, but you can definitely indulge in this salad all year long.
Our Winter Slaw Salad won’t be sitting on the sidelines of the table, it’s packed with lots of flavours and colours. In fact, we find this Slaw can stand alone as the hero of the table, and is a great light dinner.
The key to the Winter Slaw Salad (aside from the beautiful veggies) are the Maple Candied Almonds! Who wouldn’t want to eat a dish topped with those?! We recommend adding the almonds onto the slaw just before serving to ensure they are nice and crunchy. The added texture really ups the ante on this dish.
When you’re baking the almonds keep an eye on them. It’s easy for them to go from raw to over cooked (trust us). If they look lightly golden brown you know they’re perfect. The maple syrup can burn too so just be mindful. It’s definitely easy, just check on them every couple of minutes in the last 10 minutes of cooking to make sure.
We hope you love this dish as much as we do! How do you like to serve coleslaw? Is it just another topping at the table at your Summer BBQ? We promise this is anything but “another topping”!
If you’re really missing the summer vibes, you can always make some Street Corn and Burgers with your Winter Slaw! Or try using it to top off your Buffalo Cauliflower Burgers! The possibilities are endless!
Winter Slaw Salad with Maple Almonds
For the Slaw
- 1 large Beet Peeled& shredded
- 2 Parsnips Peeled & julienned
- 2 large Carrots Peeled & julienned
- 1 Red Onion Peeled & shredded
- 1/2 head White Cabbage Shredded (roughly 2 cups)
- 1/4 cup White Sugar
- 2/3 cup Apple Cider Vinegar
- 2 tbsp Dijon Mustard
For Candied Maple Almonds
- 1 cup Almonds Slivers
- 2 tbsp Brown Sugar
- 2 tbsp Maple Syrup
- 1 tbsp Vegetable Oil
- 1 tbsp Rosemary Freshly chopped
Preheat oven to 400 F.
In a small bowl add the almonds, brown sugar and vegetable oil. Toss until the almonds are nicely coated.
Place almonds on a lined baking sheet and roast in preheated oven for 10 minutes.
Remove from oven, mix and sprinkle on the fresh rosemary. Place back in oven and cook for an additional 10 minutes. Keep an eye on the almonds to ensure the sugar doesn’t burn. When finished the almonds should me lightly golden brown.
While the almonds are cooking, in a large bowl add the beets, parsnips, carrots, red onion, and cabbage. Mix everything together
In a small bowl whisk together the white sugar, apple cider vinegar and mustard.
When ready to serve pour the sugar and vinegar dressing onto the vegetables and toss to coat. Add in the maple candied almonds and mix to incorporate.
Serve and enjoy!