Recipe: Shredded Cabbage and Sweet Potato Slaw

updated Jan 29, 2020
Shredded Cabbage and Sweet Potato Slaw
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(Image credit: Sarah E Crowder)

Slaw gets a lot of love in the warmer months — when it regularly appears as part of a cookout spread or tucked into a pulled pork sandwich — but in our household it’s on the menu just as often in the winter. Cabbage is a cool-weather crop, after all.

The base of this winter slaw is a mix of red cabbage and julienned sweet potato, bejeweled with orange segments and pomegranate. It’s proof positive you can eat the rainbow even in January.

This winter slaw is loaded with texture, and the sturdy red cabbage and crunchy raw sweet potato hold up Monday through Friday in the fridge. The slaw is dotted with juicy oranges, a burst of pomegranate arils, and toasty walnuts. Parsley adds fresh color and flavor, while a sweet-acidic dressing pulls it all together.

Because it holds up so well, I like to make it Sunday or Monday and eat it alongside dinner for several nights, in which case I hold off on adding the walnuts and sprinkle them over at each sitting. It’s also a great thing to throw into work lunch to make sure you’re getting your veggies in. Either way, its colors and flavors brighten up any meal — no matter how cold or dark the winter gets.

(Image credit: Sarah E Crowder)

Shredded Cabbage and Sweet Potato Slaw

Serves 6 to 8

Nutritional Info


  • 3 tablespoons

    apple cider vinegar

  • 2 tablespoons

    orange juice

  • 1/4 teaspoon

    kosher salt

  • 1/4 cup

    extra-virgin olive oil

  • 1 pound

    sweet potato, peeled and julienned (about 4 cups)

  • 1/2

    small head red cabbage, thinly sliced (about 3 cups)

  • 1/2 cup

    fresh parsley leaves, coarsely chopped

  • 2

    medium oranges, segmented

  • 1/2 cup

    pomegranate arils (from about 1/2 a pomegranate), divided

  • 1/3 cup

    toasted walnuts, coarsely chopped


  1. Whisk the vinegar, orange juice, and salt together in a large bowl. Continue whisking while drizzling in the olive oil until the dressing is emulsified.

  2. Add the sweet potato, cabbage, parsley, orange segments, and half of the pomegranate arils to the bowl and toss to evenly coat with dressing. Serve garnished with the remaining pomegranate and walnuts.

Recipe Notes

Cutting sweet potatoes: Use a mandoline to quickly julienne the sweet potatoes.

Segmenting oranges: Here's a guide on how to segment oranges.

Storage: The slaw can be stored in an airtight container in the refrigerator for up to five days.