Cranberry Almond Thanksgiving Slaw Recipe
This Cranberry Almond Thanksgiving Slaw is a fresh, vibrant side dish featuring a crisp mix of cabbage, red onion, dried cranberries, and sliced almonds, all tossed in a tangy apple cider vinaigrette. Perfect for holiday gatherings, it balances sweet, tart, and savory flavors in a colorful, crunchy salad.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Apple Cider Vinaigrette
- 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
Slaw
- 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
- Make the Apple Cider Vinaigrette: In a small mason jar, combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, kosher salt, and black pepper. Screw the lid on tightly and shake vigorously until all ingredients are well blended. Refrigerate the vinaigrette until you are ready to serve.
- Prep the Cranberry Almond Slaw: Slice the cabbage into wedges, remove the core, and thinly slice the cabbage. Transfer the sliced cabbage to a large bowl. Thinly slice the red onion and chop the flat leaf parsley, then add them to the bowl with the cabbage.
- Add Cranberries and Almonds: Add the dried cranberries and sliced almonds to the cabbage mixture. Toss all ingredients together thoroughly to combine. Cover the bowl and refrigerate the slaw until you are ready to serve.
- Serve the Cranberry Almond Slaw: Before serving, shake the vinaigrette well and pour it over the slaw. Toss everything together to ensure the slaw is evenly coated with the dressing. Serve immediately or refrigerate for up to 1 hour before serving for optimal freshness.
Notes
- This slaw is best served fresh but can be refrigerated for up to 1 hour after dressing.
- For a nut-free option, omit the sliced almonds or substitute with toasted pumpkin seeds.
- Use freshly squeezed lemon juice as a substitute for apple cider vinegar for a different tangy twist.
- Toast the almonds lightly in a dry skillet for enhanced flavor and crunch.
- The maple syrup can be adjusted to taste for more or less sweetness.
Keywords: cranberry almond slaw, thanksgiving slaw, cranberry salad, holiday side dish, cabbage salad, healthy slaw, no-cook salad
