Coleslaw Salad

Winter Slaw Salad with Maple Almonds

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 Servings


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


  1. Preheat oven to 400 F.

  2. In a small bowl add the almonds, brown sugar and vegetable oil. Toss until the almonds are nicely coated.

  3. Place almonds on a lined baking sheet and roast in preheated oven for 10 minutes.

  4. 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.

  5. While the almonds are cooking, in a large bowl add the beets, parsnips, carrots, red onion, and cabbage. Mix everything together

  6. In a small bowl whisk together the white sugar, apple cider vinegar and mustard.

  7. 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.

  8. Serve and enjoy!