Description
This Cranberry Almond Thanksgiving Slaw is a bright, crunchy, and refreshing holiday side dish made with crisp cabbage, sweet dried cranberries, toasted almonds, and a tangy apple cider vinaigrette. A perfect balance to rich Thanksgiving flavors.
Ingredients
-
- Apple Cider Vinaigrette:
- 6 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 2 teaspoons Dijon mustard
- 1 small garlic clove, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Cranberry Almond Slaw:
- 1/2 head green cabbage, shredded
- 1/2 small red onion, thinly sliced
- 1 cup dried cranberries
- 1 cup sliced almonds
- 1/2 cup flat-leaf parsley, chopped
Instructions
- In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic, salt, and pepper to make the vinaigrette.
- Thinly slice the cabbage and red onion. Add them to a large mixing bowl.
- Add dried cranberries, sliced almonds, and chopped parsley.
- Pour the vinaigrette over the slaw and toss until everything is well coated.
- Refrigerate for 20–30 minutes before serving to allow flavors to meld.
Notes
- Toast the almonds for extra flavor.
- Make ahead: This slaw holds up well for several hours in the fridge.
- Add grated carrots or thinly sliced apples for extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American