Parsnip, red cabbage and pear coleslaw

Crunchy, fun and perfectly adapted to winter fruits and vegetables! A salad that is out of the ordinary. Parsnips instead of carrots, a little sweetness thanks to pears. We also have thyme and honey to perfume our winter hearts... For some people, salads are boring lettuce-based dishes (I HATE lettuce, my oldest daughter keeps telling me). So let's forget the lettuce and go for it. So let's forget about lettuce and get creative.

What is in a salad? First of all, raw vegetables. Crisp if possible, and colorful if possible. With this salad, it's done. You also need a nice vinaigrette. Yes, without a dressing, a salad is nothing. I'll spare you the long list of cabbage's virtues, but rest assured that everything in this little dish will provide a ton of benefits in terms of vitamins, minerals and other essentials for a healthy body in a healthy mind. And don't forget that we made this recipe outdoors in the forest with the participants of our wood-fired cooking experiments. If that's not the ultimate in well-being!

In fact, if you wish, you can join us next time! Cooking in nature and on a wood fire, does that tempt you? Everything tastes different, of course!

And if you want to discover other seasonal recipes, escape from everyday life and share my favorites, subscribe to my newsletter. I look forward to seeing you!

Parsnip, red cabbage and pear coleslaw

Prep Time: 20 minutes
Course: Salad
Cuisine: Switzerland
Difficulty: easy
Servings: 4 people


  • 1 orange - bio
  • 1 tsp. coriander seeds - ground
  • 2 tablespoon canola oil
  • 1 tablespoon apple vinegar
  • 0.5 onion
  • 0.5 red cabbage - small
  • 2 parsnip
  • 2 pears
  • 1 tbsp. honey - liquid
  • salt and pepper


  • Squeeze and zest the orange. Set aside in a bowl.
  • Add oil, vinegar and coriander. Whisk with the orange juice, salt and pepper to obtain a vinaigrette.
  • Cut the red cabbage into thin strips and grate the parsnip like a carrot. Chop the onion. Dice the pear.
  • Add the vegetables and fruit to the salad bowl with the dressing. Mix well, paying attention to the pears. It is best to choose pears that are a little firm so that they do not fall apart in the salad.
  • Once well mixed, drizzle honey over the salad and sprinkle with sunflower seeds (you can toast them to make them tastier).


Calories: 356kcal | Carbohydrates: 74g | Protein: 11g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Sodium: 61mg | Potassium: 1521mg | Fiber: 35g | Sugar: 21g | Vitamin A: 1267IU | Vitamin C: 108mg | Calcium: 523mg | Iron: 11mg
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