Crunchy, colourful and full of zingy fresh flavours this healthy alternative to traditional coleslaw using red cabbage is perfect to serve with cold meats for a Boxing Day buffet or with cranberry glazed ham for a special dinner party.

  • 30 mins
  • 6
  • Easy


  • 150g fresh cranberries
  • 50g caster sugar, plus 2 extra heaped tsps
  • Juice and zest of 1 orange
  • 2 tbsps red wine vinegar
  • 50g pecans
  • 15g butter
  • ½ large red cabbage, finely sliced
  • 3 shallots, peeled and finally sliced
  • 2 carrots, peeled and grated
  • 1 apple, cored and cut into thin slices
  • 2 tbsp flat leaf parsley, finely chopped
  • 2 tbsps olive oil


  1. Place the cranberries in a saucepan with 50g of the sugar, and the orange zest and juice, bring to a simmer and cook for a few minutes until the cranberries are slightly softened but still holding their shape. Add the vinegar and cool.
  2. Next caramelise the pecans by dry roasting them in a frying pan for a few minutes. Then while stirring, add the butter, and when it has melted add the remaining sugar (2 heaped teaspoons) and a pinch of salt. Stir constantly as the sugar melts and caramelises, turn onto a piece of greaseproof paper and cool.
  3. In a large bowl mix together the red cabbage, shallots, carrots, apple, parsley and olive oil, before tossing in the cranberry mixture. Place in a serving bowl and sprinkle over the pecans. Serve with cold Christmas meats such as cranberry glazed ham.
  4. Cooks Tip: To make cranberry glazed ham to go with the coleslaw, cook the ham according to directions. Place 250g cranberries in a saucepan with the grated zest and juice of an orange, 100g caster sugar, a few cloves and a cinnamon stick. Cook for a few minutes until the cranberries have softened a little and the juice is syrupy. Remove the skin from the ham, stud the top of the ham with cloves then brush with a little of the sauce to make a sticky glaze, cut fresh cranberries in half and arrange over the top of the ham, serve with the remaining sauce and spoonfuls of the coleslaw.

About The Author

Catherine Scott is Associate Features Editor for Yorkshire Post Newspapers. A self-confessed foodie, she is also a judge of the Deliciousyorkshire/Yorkshire Post Taste Awards.

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