Festive Christmas Coleslaw Recipe for Holiday Gatherings

Homemade coleslaw is a staple in our household. I make a large batch regularly because my children love it with everything. This Christmas version looks a little more special while remaining quick and simple to prepare. I often make a vegan, egg-free and dairy-free version and prefer its light dressing that clings to the vegetables without being heavy. The texture is airy and fresh, so it complements rich festive mains without overwhelming them.

It’s versatile enough to serve across the whole season — with roast turkey or ham, alongside a nut roast, or tucked into leftover sandwiches. This recipe takes about 15–20 minutes to prepare and benefits from a short rest so the flavours can marry.

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Why You’ll Love This Christmas Coleslaw Recipe

Perfectly dressed. The dressing balances creaminess with brightness. Rather than using heavy mayonnaise or a thin vinaigrette, this recipe combines a small amount of mayo with olive oil, mustard and vinegar to create a velvety emulsion that coats the vegetables without overpowering them.

Festive flavours and colours. Deep purple-red cabbage, orange carrots, green pepper and ruby pomegranate seeds make a visually striking side that also delivers contrasting textures and flavours.

Versatile accompaniment. This coleslaw pairs with roasts, sandwiches, buffets and vegetarian mains. Although it’s called Christmas coleslaw, it works wonderfully year-round.

Ingredients Needed

The Vegetables

Red cabbage. Provides structure, crunch and festive colour. Remove outer leaves, quarter and thinly shred for the best texture.

Carrots. Add sweetness and colour. Use firm, flavourful carrots and julienne or peel into thin matchsticks.

Red onion. Milder and more colourful than white onion; slice wafer-thin. If too sharp, briefly soak in cold water to mellow.

Green bell pepper. Adds a slight bitterness that cuts the richness of the dressing and enhances contrast. If you prefer, substitute red pepper, but it will add more sweetness.

Pomegranate seeds. Provide juicy bursts of sweetness and festive colour. Dried cranberries are an acceptable substitute.

Parsley. Fresh herbs scattered on top add aroma and a final visual flourish.

Vegetable variations: Beetroot, fennel, radish or apple work well if you want to change the mix. White or green cabbage can replace red cabbage if preferred.

Dressing ingredients

Extra virgin olive oil. For flavour; regular olive oil or avocado oil are fine alternatives.

Apple cider vinegar. Adds bright acidity. White wine vinegar or lemon juice can be substituted.

Dijon mustard. Provides tang and helps emulsify the dressing. Use English mustard for more heat if you like.

Mayonnaise. A small amount of vegan mayonnaise keeps the recipe egg-free while still creamy.

Plant-based yoghurt. A plain plant yoghurt keeps the dressing light and dairy-free; regular natural yoghurt works too.

How To Prepare The Vegetables

Consistency in size and a sharp knife make the difference. Aim for thin, even pieces so the slaw eats well.

Red cabbage: Remove any wilted leaves, quarter and core, then thinly shred. If strands are too long, halve them for bite-sized pieces.

Carrots: Peel and julienne into thin matchsticks. A julienne peeler or food processor attachment gives the best, crisp result; a box grater yields a softer texture.

Red onion: Peel and slice into very thin half-moons. Soak briefly in cold water if you need to reduce bite.

Green bell pepper: Remove top, bottom and seeds, then slice into thin strips and halve the strips if needed for smaller pieces.

How To Make Christmas Coleslaw

Full recipe instructions are in the recipe card below.

In a large bowl, combine the shredded red cabbage, sliced red onion, green pepper and julienned carrot. Set aside while you make the dressing.

In a small bowl, whisk together Dijon mustard, apple cider vinegar, salt and black pepper until the salt dissolves. Slowly drizzle in the olive oil while whisking to form a thick emulsion.

Stir in the mayonnaise and plant-based yoghurt until the dressing is smooth and combined.

Pour the dressing over the vegetables and toss thoroughly so everything is evenly coated. Chill the coleslaw for about 1 hour to allow the flavours to meld and the vegetables to soften slightly.

Just before serving, transfer to a serving bowl and scatter the pomegranate seeds and chopped parsley on top.

Yes. Make coleslaw at least 1 hour before serving so the vegetables soften and the flavours combine. For best texture and mild onion flavour, prepare it on the day you plan to serve it. Stored in an airtight container it will keep up to 2 days in the refrigerator, though the onion will intensify over time.

If it’s too tangy, balance it with a little maple syrup or sugar. If it’s bland, add a pinch of salt or a splash more vinegar. Tasting and adjusting the dressing before tossing it with the vegetables ensures the best final balance.

More Vegetable Side Dishes You’ll Love

Try a spiced festive red cabbage for a sweet-and-tangy accompaniment to roast turkey or beef. A pesto rice salad with cherry tomatoes, cucumber and fresh herbs makes a bright, seasonal side. French grated carrot salad — simply julienned carrots with parsley and a light vinaigrette — is another classic that complements the table.