"Hearty slaws are built on a foundation of shredded crucifers, brassicas and root vegetables think cabbages, kales, broccoli, carrots and Brussels sprouts. These ingredients are naturally in season throughout the winter and are packed with essential vitamins and nutrients. Topped with bright winter citrus juice or a punchy vinaigrette and finished with grains, nuts or seeds, a winter slaw offers layers of flavor, texture and substance."
"Because the greens are sturdy, this slaw holds its shape and stays crisp for up to two days in the refrigerator ideal for make-ahead meals. For best results, season the quinoa before adding it to the salad, as it needs ample seasoning to shine. Once assembled, allow the slaw to rest for at least an hour so the flavors can meld."
Winter coleslaw offers a nutritious and satisfying alternative to summer slaws by utilizing sturdy, seasonal produce like red cabbage, kale, carrots, and Brussels sprouts. These vegetables are naturally abundant in winter and rich in essential vitamins and nutrients. A well-constructed winter slaw combines shredded crucifers with bright citrus juice or vinaigrette, then topped with grains, nuts, or seeds for layered flavor and texture. The hearty base of red cabbage, Tuscan kale, and carrots bound with a balsamic-Dijon vinaigrette creates a crisp dish that maintains its texture for up to two days. Adding cooked quinoa increases protein and substance. Allowing the assembled slaw to rest for at least an hour permits flavors to meld, resulting in a vibrant, satisfying winter dish.
Read at www.mercurynews.com
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