Name: Cranberry Almond Thanksgiving Slaw Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 6 Tablespoons Extra Virgin Olive Oil; 2 Tablespoons Apple Cider Vinegar; 2 Tablespoons Maple Syrup; 2 teaspoons Dijon Mustard; 1 small clove Garlic (minced); 1/2 teaspoon Kosher Salt; 1/4 teaspoon Black Pepper; 1/2 head Green Cabbage; 1/2 small Red Onion; 1 cup Dried Cranberries; 1 cup Sliced Almonds; 1/2 cup Flat Leaf Parsley

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Introduction

This Cranberry Almond Thanksgiving Slaw is a bright, crunchy side dish perfect for holiday meals. The tangy apple cider vinaigrette pairs beautifully with sweet dried cranberries and toasted almonds, adding a fresh, festive touch to your table.

A clear glass bowl filled with a colorful mixed salad on a white marbled surface, featuring a base layer of finely shredded light green and white cabbage, topped with thin slices of red onion, green herbs, dried dark red cranberries, and small pieces of light brown almonds, giving it a fresh and textured look. Next to the bowl, there is a jar of orange salad dressing resting on the surface. The overall presentation is bright and fresh, showing a well-mixed, crunchy salad. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
2 tablespoons maple syrup
2 teaspoons Dijon mustard
1 small clove garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 head green cabbage
1/2 small red onion
1 cup dried cranberries
1 cup sliced almonds
1/2 cup flat leaf parsley

Instructions

Step 1: Make the apple cider vinaigrette by combining olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, kosher salt, and black pepper in a small mason jar. Screw the lid on tightly and shake well to combine. Refrigerate until ready to use.
Step 2: Prepare the slaw by slicing the cabbage into wedges and removing the core. Thinly slice the cabbage and place it in a large bowl.
Step 3: Thinly slice the red onion and chop the parsley, then add both to the bowl with the cabbage.
Step 4: Add dried cranberries and sliced almonds to the bowl. Toss all ingredients together to combine. Cover and refrigerate until ready to serve.
Step 5: Before serving, shake the vinaigrette well and pour it over the slaw. Toss to coat evenly and serve immediately or refrigerate for up to one hour before serving.

Tips & Variations

For extra crunch, toast the sliced almonds lightly in a dry pan before adding them to the slaw.
Swap maple syrup for honey if you prefer a different sweetness profile.
Add shredded carrots or thinly sliced apples for additional color and flavor.
If you like a bit of spice, sprinkle in some red pepper flakes to the vinaigrette.

Storage

Store any leftover slaw and vinaigrette separately in airtight containers in the refrigerator for up to 2 days. Toss the slaw with the vinaigrette just before serving to preserve its crisp texture.

How to Serve

A clear glass bowl filled with a layered salad sits on a white marbled surface. The base layer is light green shredded cabbage mixed with thin strips of purple-red onion and small bits of dark red dried fruit or berries, creating a colorful mix of textures. On top, there are scattered green herbs that add freshness. A woman's hand holds a small glass jar above the salad, pouring a bright orange dressing over it, with the liquid flowing smoothly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this slaw ahead of time?

Yes, you can prepare the slaw and vinaigrette separately up to one day in advance. Keep them refrigerated and combine just before serving to maintain freshness and crunch.

Can I use fresh cranberries instead of dried?

Fresh cranberries are quite tart and firm. If you prefer to use them, consider chopping them finely and adding a bit more sweetener to balance the tartness. Dried cranberries work best for this recipe’s texture and flavor.