Upgrade your usual coleslaw salad with savoy cabbage and this creamy, sophisticated mustard dressing.

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?

I used to be able to find this Grainy Chardonnay mustard from Village Gourmet. It made me so happy. I'm still searching.. but for this recipe use something that you love. A good beer mustard maybe. Not a honey mustard.

A good mustard really does make everything better. Just the right amount of sweetness and tang.

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:

📖 Recipe

Savoy Cabbage Slaw with Champagne Mustard Vinaigrette | www.infinebalance.com

Creamy Savoy Slaw with Chardonnay Mustard Dressing

Trish | The In Fine Balance Food Blog

Upgrade your usual coleslaw salad with savoy cabbage and creamy sophisticated mustard dressing.

Average rating: 5 stars

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Prep Time 20

Total Time 20

Course Salad

Servings servings

Calories 202 kcal

Ingredients

Medium Savoy cabbage core removed and thinly sliced
½ of a red onion very thinly sliced
¼ cup sliced almonds

For the dressing:

½ cup mayo vegan mayo to keep this recipe vegan
4 tablespoons coconut sugar or white sugar
¼ 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

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Instructions

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.

Notes

This salad made a lot, and you may want to adjust depending on the size of the head of cabbage you have. The recipe can easily be cut in half.

Leftovers are great, however, it will continue to wilt as it sits. I like this salad best served freshly tossed.

To keep this recipe vegan be sure to use vegan mayo.

Nutrition

Calories: 202kcalCarbohydrates: 14gProtein: 3gFat: 16gSaturated Fat: 2gTrans Fat: 1gCholesterol: 6mgSodium: 154mgPotassium: 298mgFiber: 4gSugar: 7gVitamin A: 1136IUVitamin C: 35mgCalcium: 53mgIron: 1mg

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