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Holiday Cole Slaw

See the Original Recipe

The perfect addition to any meal!

All of the ingredients for this recipe (except pomegranate seeds) can be found in our online store

Serving Size



  • 1 medium to large red or green cabbage, very finely shredded
  • 2 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tbsp maple syrup
  • 1 tsp ground ginger
  • sea salt and pepper
  • 1 tbsp white wine
  • 2 -3 large beets, finely chopped or sliced
  • 4 small KN Bravo or Watermelon radishes, finely sliced
  • 1/2 lb. arugula (substitute cilantro, radicchio, escarole or endive frisee)
  • 2 tbsp pomegranate seeds

Recipe Directions


  1. Step 1

    Soak the shredded cabbage in cold water and refrigerate for two hours, then drain well.

  2. Step 2

    In a large bowl, whisk the olive oil, vinegar, mustard, maple syrup, ginger, sea salt and pepper. Whisk in the white wine to lighten.

  3. Step 3

    Add the cabbage, beets, radish and arugula and lightly toss. Scatter with pomegranate seeds and return to the fridge to stand for one hour (or bit more or less) before serving.

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