Cumin Citrus Winter Slaw

Earthy, tangy, and simple to make, this Cumin Citrus Winter Slaw is the perfect bright side dish, packed with orange, lemon, lime, whole cumin seeds and all the crunchy veggies you could ask for.

I am a huge fan of cole slaw (my everyday version: Simple Coleslaw with Dill). It's like the Swiss Army knife of side dishes—crisp, flavorful, and endlessly versatile. I make it throughout the year, but this recipe is my go-to during the winter when the days are shorter, the temperature is colder, and I crave something to boost my vitamin C intake. This Cumin Citrus Winter Cole Slaw is tangy, earthy, with just a hint of sweetness—it's like sunshine in a bowl, guaranteed to put a smile on your face even on the gloomiest of days.

This winter slaw skips the mayo, giving it a lighter, fresher vibe. Plus, it's incredibly adaptable—use what winter veggies you've got in your kitchen, though I, of course, give you some of my favorites to use. I always make a generous batch of cole slaw because it isn't just a one-night wonder; I use the leftovers to make lunches (and sandwich add-ons) throughout the week.

So let's get to making it! You can read through some notes on the recipe in the article below, or you can head right to the bottom for the complete recipe.

Ingredient Chit Chat

Here is a brief overview of the ingredients needed for this recipe, along with some alternate veggie options. The full recipe with quantities is listed below this text in the recipe card.

• citrus: fresh orange, lemon and lime
• red cabbage (or green is fine too!)
• jicama (aren’t familiar with this? This root veggie has a crunchy texture and mildly sweet flavor–it’s best enjoyed (imo) raw and adds a lot to this dish so try not to skip it)
• honey
• Dijon mustard
• garlic (the recipe calls for fresh, but garlic powder can be subbed in if necessary)
• extra-virgin olive oil
• red onion
• Brussels sprouts
• cumin seeds (fresh toasted whole cumin seeds add such a lovely flavor to this dish, but ground cumin can be swapped in in a pinch)
• black pepper + coarse kosher salt (this recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease by about half for volume, or use the same amount by weight.)

Some alternative veggies to use in this slaw:

• celeriac
• kale
• turnips
• radishes

Some Thoughts on the Prep Work

There is no denying there are a lot of veggies to prep for this dish. It's also another reason my cole slaw recipes tend to be a large batch. I don't want to get just one night of a side dish out of this. But there is a lot of knife action here. To save yourself on it, it is possible to utilize a food processor with a shredder attachment, though it does alter the taste and texture.

Shredding all the veggies (as opposed to just the carrots and jicama) gives a finer, more uniform texture and also more evenly distributes the flavor, which isn't necessarily a good thing. I prefer the distinct taste and texture that sliced coleslaw and onions bring in.

Storage

As stated above, cole slaw is one of those dishes that improves the next day (or sometimes even on the 3rd day!) so feel free to make this dish a day ahead of time.

Store in an airtight container in the refrigerator. And it makes great leftovers for lunch the next day!

More Side Dish Recipes

Making the recipe? Be sure to leave a comment with a star ⭐️⭐️⭐️⭐️⭐️ review on your experience! Have a question? Leave a comment below and I’ll get back to you as quickly as I can!

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