What gives this slaw its tangy flavor?

The dressing combines lemon and orange juice with red wine vinegar and sumac, creating a bright, citrusy tang.

Can I substitute the fennel bulb?

Yes, thinly sliced apple works well as a crunchy and slightly sweet alternative to fennel.

Allow the slaw to sit for 10 to 15 minutes so flavors can meld and the dressing is fully absorbed.

Toasted walnuts or slivered almonds are great options to add extra texture and nutty notes.

Yes, this slaw contains no gluten ingredients and is safe for gluten-free eating.

Fresh parsley, mint, and dill are finely chopped and tossed in for herbal freshness and aroma.

A bright, crunchy slaw inspired by Persian Shirazi salad, featuring winter vegetables and a tangy citrus-herb dressing.

This recipe quickly became a favorite in our house for its refreshing and vibrant flavors that brighten any meal.

Vegetables: 1 small red cabbage, finely shredded, 2 medium carrots, julienned, 1 small fennel bulb, thinly sliced, 1 small red onion, finely diced, 1 medium cucumber, diced, ½ cup pomegranate arils
Herbs: ½ cup fresh parsley, chopped, ¼ cup fresh mint leaves, chopped, 2 tablespoons fresh dill, chopped
Dressing: 3 tablespoons extra virgin olive oil, 2 tablespoons freshly squeezed lemon juice, 2 tablespoons freshly squeezed orange juice, 1 tablespoon red wine vinegar, 1 teaspoon sumac, ½ teaspoon salt or to taste, ¼ teaspoon ground black pepper

Step 1:: In a large salad bowl, combine the shredded red cabbage, carrots, fennel, onion, cucumber, and pomegranate arils.
Step 2:: Add the chopped parsley, mint, and dill to the bowl, tossing gently to distribute the herbs evenly.
Step 3:: In a small bowl or jar, whisk together the olive oil, lemon juice, orange juice, red wine vinegar, sumac, salt, and black pepper until well emulsified.
Step 4:: Pour the dressing over the slaw and toss thoroughly to coat all vegetables and herbs.
Step 5:: Let the slaw sit for 10–15 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.

This salad often brings my family together around the table especially during winter holiday meals.

Serve as a side with grilled meats, fish, or falafel to accentuate flavors and add a refreshing contrast.

Pairs well with dry white wines or light reds to complement the citrus-herb dressing.

Store leftovers covered in the refrigerator for up to 2 days to maintain crispness and freshness.

This slaw is the perfect vibrant addition to any meal, ready in minutes and loved by all ages.

→ What gives this slaw its tangy flavor?: The dressing combines lemon and orange juice with red wine vinegar and sumac, creating a bright, citrusy tang.
→ Can I substitute the fennel bulb?: Yes, thinly sliced apple works well as a crunchy and slightly sweet alternative to fennel.
→ How long should the slaw rest before serving?: Allow the slaw to sit for 10 to 15 minutes so flavors can meld and the dressing is fully absorbed.
→ What type of nuts can I add for extra crunch?: Toasted walnuts or slivered almonds are great options to add extra texture and nutty notes.
→ Is this slaw suitable for gluten-free diets?: Yes, this slaw contains no gluten ingredients and is safe for gluten-free eating.
→ Which herbs are used in this slaw?: Fresh parsley, mint, and dill are finely chopped and tossed in for herbal freshness and aroma.