Overnight Coleslaw with Toasted Almonds

A simple, delicious homemade cabbage slaw with a sweet and tangy vinaigrette! Dress the cabbage the day before to allow it to wilt slightly, then toss with radicchio and toasted almonds the next day to add crunch. It is a wonderful accompaniment to almost any meal and is especially nice with grilled meat, poultry, or seafood or enjoy it straight up.
Coleslaw was initially created in the Netherlands. The term coleslaw originates from the Dutch (koolsla) that combines the kool, meaning "cabbage," and sla, meaning "salad.

500 g Sweetheart cabbage, thinly shredded
60 ml Apple cider vinegar (preferably with the mother)
1 tbsp Xylitol or caster sugar
2 tsp Dijon mustard
2 tbsp Extra virgin olive oil
Salt and freshly milled black pepper
1/4 Radicchio, torn
2 tbsp Flat leaft parsley leaves, coarsely chopped
65 g Slivered almonds, toasted
80 g Parmesan, shaved

Trim the core out of the cabbage and shred it with a mandoline, a box grater or a sharp knift finely into a large glass, ceramic, or stainless steel bowl.
Combine the apple cider vinegar, xylitol or sugar and mustard in a small saucepan and whisk over medium heat until warmed. Whisk in the olive oil. Season. Pour over the cabbage. Toss to combine. Cover with plastic wrap and place in the fridge overnight.
Remove cabbage mixture from the fridge. Drain and discard the vinegar mixture. Toss the radicchio and parsley leaves through the cabbage and serve topped with the toasted almonds and shaved Parmesan.

14 comments:

DEZMOND 31/1/25 13:13: That is a very royal looking silber plate!
Tom 31/1/25 13:37: ...I love coleslaw, this looks delicious!!!
David M. Gascoigne, 31/1/25 13:49: Looks wonderful - and healthy too! There’s a combination that’s hard to beat.
Lola Martínez 31/1/25 13:49: Seguro que con esa maceración la noche anterior queda buenisima. La compañía de almendras la eleva aún más en sabor. Excelente.
Sintra blogue 31/1/25 13:56: thanks!
My name is Erika. 31/1/25 14:29: I love that this can be made overnight and then easily tossed the next day when you're ready to eat it. It sounds and looks delicious.
eileeninmd 31/1/25 15:01: Looks delicious, I like coleslaw! Have a great day and a happy weekend.
thepaintedapron.com 31/1/25 15:31: It sounds perfect, I love the addition of almonds~
Jenna
Norma2 31/1/25 16:29: When seasoned with vinegar, the cabbage takes on a nice pink color.
Pattie @ Olla-Podrida 31/1/25 19:10: I have been making coleslaw all week. For whatever reason I’m craving it. I don’t have radicchio, so I can’t make your version this week, but I’m going to try it next week.
Christine 31/1/25 19:24: Yummy
Teresa Isabel SIlva 31/1/25 19:41: That's so good!

Beijos e Abraços,

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DeniseinVA 31/1/25 20:07: Yum, yum and yum!!!
Citu 31/1/25 23:39: Gracias por la receta. aprovecharé que tengo col para hacerla. Te mando un beso.