Cranberry Almond Thanksgiving Slaw
Cranberry Almond Slaw is a bright and crunchy salad that brings a wonderful mix of flavors and textures to your holiday table. Packed with crispy cabbage, sweet apples, and tart cranberries, it's perfect for adding a fresh element alongside your traditional Thanksgiving dishes.
Ingredients
Vegetables and Fruits
- 2 cups shredded green cabbage
- 2 cups shredded red cabbage
- 2 large carrots, shredded
- 2 medium apples (Honeycrisp or Gala), sliced Toss with lemon juice to prevent browning.
- ½ cup sliced almonds (toasted)
- ½ cup dried cranberries
- ¼ cup fresh parsley, chopped
Dressing
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- Salt and pepper, to taste
Instructions
Preparation
- Shred the green and red cabbage into thin strips.
- Peel and shred the carrots.
- Slice the apples into thin sticks and toss them with a little lemon juice to prevent browning.
Toasting the Almonds
- Toast the sliced almonds in a dry pan over medium heat.
- Stir them constantly for a few minutes until they turn golden.
Mixing the Slaw
- In a large bowl, combine the shredded cabbage, carrots, sliced apples, toasted almonds, and dried cranberries.
- Add the chopped parsley and toss everything together gently to combine.
Making the Dressing
- In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, and salt and pepper until everything is well mixed.
Dressing the Slaw
- Pour the dressing over the slaw.
- Toss gently until everything is well coated.
- Allow the slaw to sit for about 10-15 minutes before serving to allow the flavors to meld together nicely.
Notes
Serve chilled or at room temperature for the best flavor. Avoid dressing the slaw too early to prevent sogginess. This slaw can be made ahead of time but dress just before serving.
