Salads in the winter are decidedly different. I crave crunchy and creamy textures, rich flavours. I find cabbage, or its cousins (Brussels sprouts, Broccoli, Kale), in my salad bowl far more often once the weather gets colder. Some of my favourite winter salads use cabbage or Brussels Sprouts…like this Brussels Sprouts with Parmesan and Walnuts salad or this sprout salad with Wheat Berries and Apples. The whole cabbage family is under rated in my opinion. Great source of vitamins and antioxidants during the winter months too.
Embrace the cruciferous!
So, this slaw uses the pretty savoy cabbage. It’s sophisticated and sexy. You might disagree with me on that, but this is not the kind of slaw you will find in those little paper cups with your take-out. This is high-class stuff. Plus, there is chardonnay in the dressing.
Or in the mustard that is in the dressing to be more precise.
Is it possible to be in love with a mustard? This Grainy Chardonnay mustard from Village Gourmet has made me so happy.
It really does make everything better. Just the right amount of sweetness and tang. No “honey mustard” sweet. It’s like it is sweet without meaning to be. It just is. But not trying. I like a mustard that has the confidence to just be.
So how would you make this slaw if you don’t have my mustard? If I were you, I’d reach for a good quality grainy mustard. Something with lots of flavour, then maybe add a bit more sweet if you felt you needed it.
Here is how you make it:
Creamy Savoy Slaw with Chardonnay Mustard Dressing
- Medium Savoy cabbage core removed and thinly sliced
- 1/2 of a red onion very thinly sliced
- 1/4 cup sliced almonds
For the dressing:
- 1/2 cup mayo
- 4 tablespoons coconut sugar or white sugar
- 1/4 cup rice wine vinegar
- 2 tablespoons grapeseed oil or other mild tasting oil
- 1 tablespoon grainy Chardonnay mustard or other grainy mustard
- salt to taste
- Thinly sliced the cabbage and add to a bowl large enough to toss the salad.
- In a mason jar (or any jar with a tight fitting lid) combine mayo, vinegar, oil, sugar, and mustard. Tightly close lid and shake until dressing is well combined. Taste for salt and adjust as required.
- Pour dressing over cabbage and red onion. Toss well. Sprinkle salad with sliced almonds before serving.
Thank’s for visiting. I’m Trish. I share healthy family recipes to inspire your family to eat their veggies and save room for cake!