• Sharon Rhys

Winter Edition Coleslaw

Updated: Jan 5, 2020

This is coleslaw, winter edition. Jazzed up with asian pear, beet and tofu, and flavored with creamy dressing spiced with smoked paprika, nutmeg as well as grape nectar. A must have this season!

Coleslaw is not just for summer my friends. This easy crunchy salad can also be savored in the winter especially since cabbage is in season now. The only difference is the winter flavors that accentuates this slaw. Enjoy!



Makes (salad): ~3 servings

Makes (dressing): ½ cup


Coleslaw Dressing

2 – 2½ tbsp. lemon juice / apple cider vinegar

¼ cup vegan mayonnaise

1 tbsp. Dijon mustard

1 tsp. sea salt or to taste

1 tsp. sweetener

¼ tsp. smoked paprika

1/8 tsp. ground nutmeg

black pepper to taste


  1. Place dressing ingredients in a medium sized bowl. Whisk until well combined.

  2. Set aside or refrigerate.


198 gm / 7 oz. firm tofu (drained, pressed and sliced to desired shape)

½ tbsp. grapeseed oil

½ tsp. salt


  1. In a skillet on medium heat, add the oil.

  2. When the oil heats up, add the tofu pieces.

  3. Pan fry on all sides until golden brown.

  4. Turn off the heat.

  5. Add salt to tofu and toss to combine.

  6. Set aside to cool slightly.

Remaining Ingredients

150 gm / 5.3 oz. white cabbage (shredded)

75 gm / 2.6 oz. purple cabbage (shredded)

30 gm / 1.1 oz. carrot (shredded)

1 small Asian pear (peeled, cored and julienned)

½ small beetroot (peeled and julienned)

½ tsp celery seeds

Remaining Steps

  1. In a large mixing bowl, add the remaining ingredients and tofu.

  2. Pour ½ of the dressing to the ingredients in the mixing bowl.

  3. Toss gently until well combined. Add more dressing if desired.

  4. Garnish with some lime zest (optional).

  5. Serve immediately.


  • You can prepare the dressing, cabbage, carrot, pear and beet ahead of time. Ensure you toss the pear in a little lemon juice to prevent browning. Refrigerate the dressing, vegetables and fruit until ready to serve.

  • Right before serving, pan fry the tofu. Only cool it slightly. Then, toss with the rest of the ingredients. The contrast and combination of warm tofu and cold vegetables makes this a delicious salad to have.

  • I used grape nectar from Domaine Sante as the sweetener for this salad.


Did you try this recipe?

If you did, let me know how it went. Don’t forget to tag your photo with #sncxkitchen when you share on Instagram.

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