TOTAL TIME: Prep: 30 min. Cook: 10 min.
MAKES: 6 servings


  • 1 cup walnut halves
  • 4 tablespoons olive oil, divided
  • 2 tablespoons sugar
  • 1 tablespoon honey
  • 1/4 teaspoon each ground allspice, cinnamon and cloves
  • 2 cups shredded red cabbage
  • 2 cups fresh cauliflowerets
  • 1 cup watercress
  • 1 cup shredded radicchio
  • 1/3 cup dried cranberries
  • 1/4 cup chopped red onion
  • 2 tablespoons pomegranate juice
  • 1 tablespoon red wine vinegar
  • 1 tablespoon reduced-fat mayonnaise
  • 1 garlic clove, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon crushed red pepper flakes
  • 2 tablespoons minced fresh mint, optional

Nutritional Facts

3/4 cup: 280 calories, 21g fat (2g saturated fat), 1mg cholesterol, 101mg sodium, 23g carbohydrate (15g sugars, 4g fiber), 5g protein.


  1. In a small skillet, cook walnuts in 2 tablespoons oil over medium heat for 1 minute. Stir in the sugar, honey, allspice, cinnamon and cloves. Cook 3-4 minutes longer or until sugar is melted and nuts are evenly coated. Cool on waxed paper.
  2. In a large bowl, combine the cabbage, caulifloweretes, watercress, radicchio, cranberries and red onion. In a small bowl, whisk the pomegranate juice, vinegar, mayonnaise, garlic, salt, red pepper flakes and remaining oil. Stir in mint if desired. Pour over cabbage mixture; toss to coat.
  3. Place on a serving platter. Garnish with walnuts. Yield: 6 servings.
Originally published as Holiday Cauliflower Slaw in Taste of Home Christmas Annual Annual 2011, p55

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