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Ina Garten's Winter Slaw

Barefoot Contessa winter slaw
Samantha Okazaki / TODAY


  • 1/2 pound large kale leaves, center rib removed (6 to 8 leaves)
  • 6 ounces Brussels sprouts, trimmed, halved and cored
  • 1/2 small head radicchio, cored
  • 1/4 cup freshly squeezed lemon juice (2 lemons)
  • 1/2 cup good olive oil
  • Kosher salt and freshly ground black pepper
  • 1 (6-ounce) chunk good Parmesan cheese
  • 1 cup dried cranberries
  • Chef notes

    Kale is so popular now that happily, it’s available in grocery stores everywhere. Most markets carry both curly and flat varieties, but for this recipe I prefer the curly kind. Winter slaw is like coleslaw but with kale, Brussels sprouts, and radicchio instead of cabbage. I like it with a lemon vinaigrette and big shavings of Parmesan cheese.

    Make ahead: Prepare the salad ingredients, store in plastic bags, and refrigerate for a day or two. Make the vinaigrette and refrigerate up to one day. Toss together a few hours before serving. 


    With a very sharp chef ’s knife, cut the kale, Brussels sprouts, and radicchio crosswise in thin shreds, as you would cut cabbage for coleslaw, and place them in a large bowl.

    In a small bowl or liquid measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Pour enough dressing on the salad to just moisten it, reserving the rest.

    Shave the Parmesan in big shards with a vegetable peeler. Add the cheese and dried cranberries to the salad and toss it carefully to avoid breaking up the cheese. Check for seasonings, add more vinaigrette, if necessary, and serve cold or at room temperature.