A large orange bowl containing freshly made winter coleslaw beside a small white serving bowl with a helping of the coleslaw.

It’s the last few weeks of winter! In Ireland, where I studied cooking, this time of year was called the ‘gap month’ as there were very few in season fresh vegetables to work with. I love to show people how to make a fresh crisp winter salad recipe like this easy and unique coleslaw. A bowl of freshly made winter coleslaw with a fork resting on the table to the left.  

The Ingredients

An overhead shot of all the ingredients needed to create Chef Eva Bee's Winter Coleslaw. A homemade coleslaw needs a good dressing. Although I grew up team vinaigrette, I also like a good creamy one too. I cut the richness of mayo with Greek yogurt. The trick to an easy coleslaw is using a food processor blade attachment to finely shred the cabbage. If you don’t have one, just use a really sharp knife and cut the cabbage in segments before you start cutting it.

I love using purple cabbage because I love the colour but feel free to use white cabbage too!

  • cabbage
  • carrot
  • green onion
  • dried cranberries
  • toasted pumpkin seeds
  • mayo
  • yogurt
  • apple cider vinegar
  • orange juice
  • orange zests
  • brown sugar
  • poppy seeds
  • salt
  • garlic powder
  • white pepper

Making the Dressing

A bowl with the ingredients needed to craft the dressing for the winter coleslaw. Simply throw the mayo, yogurt, vinegar, orange juice, zest, brown sugar, poppy seeds, salt, garlic powder, and white pepper together in a bowl and whisk together.

Taste for seasoning while adjusting it to your tastes by adding more sugar, salt, or vinegar for a little more tang or double the entire dressing if you love your homemade coleslaw on the creamy side.

Assemble the Coleslaw

Some freshly assembled winter coleslaw. For the best presentation, toss just the shredded cabbage with the dressing and top it with the rest of the ingredients. Once the ingredients are mixed, everything will turn a beautiful purple. If you want all the rest of the ingredients to show through, use them more like a garnish and toss everything together before serving.  


A graphic with two photos of the winter coleslaw separated by a banner with the HPC logo and the text "Winter Coleslaw with Dried Cranberries"

Winter Coleslaw with Dried Cranberries

Eva Bee
Prep Time 20 minutes
Course Salad
Servings 2 servings


  • 10 cups purple cabbage shredded, about ½ a whole cabbage
  • 1 carrot peeled and sliced
  • 2 green onions tips removed and sliced
  • ½ cup dried cranberries
  • ¼ cup toasted pumpkin seeds


  • ¼ cup mayo
  • ¼ cup Greek yogurt
  • 3 tbsp apple cider vinegar
  • 2 tbsp orange juice
  • 1 tsp orange zest
  • 2 tbsp brown sugar
  • 1 tbsp poppy seeds optional
  • ½ tsp salt
  • ¼ tsp garlic powder
  • 1/8 tsp white pepper


  • Whisk dressing ingredients together. Set aside.
  • Toss dressing with shredded cabbage.
  • Top dressed cabbage with carrots, green onions, cranberries and pumpkin seeds. Toss lightly and serve.

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More Sides!

Check out Chef Eva’s European Style Corn Bread in the Air Fryer and Chef Eric’s Spicy Bacon Cheese Fries in the Ninja Foodi Air Fryer! .

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