This hearty, healthy and easy winter slaw makes a great side dish for roasted meats or a substantial wintery stew. The vinaigrette dressing complements the bitter red cabbage and radicchio with magical savory notes.

Round out your Meatless Monday meal with other gorgeous dishes from TABLE Magazine; Green Tomato Chutney, Seared Peaches in Gochujang Sauce, Rice and Beans and Roasted Cauliflower. Each dish is thoughtfully and interestingly flavored!

Wintery Red Slaw with Vinaigrette Dressing

*serves four to six*

Ingredients

For the salad:

1 medium sized red cabbage, julienned

1 head radicchio, julienned

1 yellow pepper, julienned

1 red pepper, julienned

1 bunch scallions, sliced thin

For the dressing:

Juice of 1 lemon and lime each

½ cup apple cider vinegar

¼ cup rice wine vinegar

½ cup avocado seed oil

¼ cup light brown sugar

½ tsp salt

2 tbsp sesame oil

2 tbsp Dijon mustard

1 tsp hot sauce, Sriracha or any preference. Can be omitted.

Combine all salad ingredients in a large bowl.

Combine all dressing ingredients in a mason jar or a tight lidded container with enough room to shake all contents vigorously. Shake!

Add just enough dressing to cut your taste to the salad mixture. Enjoy!