Description
This Cranberry Almond Thanksgiving Slaw is a refreshing, vibrant side dish combining crunchy cabbage, sweet dried cranberries, and nutty sliced almonds tossed in a tangy maple Dijon vinaigrette. Perfect to brighten up any holiday feast with its crisp texture and balanced flavors.
Ingredients
Scale
Vinaigrette
- ½ cup Extra Virgin Olive Oil
- ¼ cup Apple Cider Vinegar
- 2 tablespoons Maple Syrup
- 1 tablespoon Dijon Mustard
- 1 clove Garlic, minced
- Kosher Salt, to taste
- Black Pepper, to taste
Slaw
- ½ head Green Cabbage, thinly sliced
- ½ small Red Onion, thinly sliced
- 1 cup Dried Cranberries
- 1 cup Sliced Almonds
- ½ cup Flat Leaf Parsley, chopped
Instructions
- Vinaigrette Preparation: In a mason jar, combine the extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, and a sprinkle of kosher salt and black pepper. Seal the jar tightly and shake well to emulsify the dressing. Place it in the refrigerator until you are ready to serve.
- Slaw Preparation: Thinly slice the green cabbage into fine strips and transfer to a large mixing bowl. Add the thinly sliced red onion and chopped flat-leaf parsley to the bowl, tossing gently to mix the ingredients evenly.
- Add Cranberries and Almonds: Stir in the dried cranberries and sliced almonds, gently tossing the slaw to combine all the elements without crushing the ingredients.
- Chill the Slaw: Cover the bowl with plastic wrap or a lid and refrigerate the slaw until it’s time to serve, allowing the flavors to meld and the cabbage to crisp up.
- Serve: Before serving, shake the vinaigrette again to recombine any separated ingredients. Drizzle the dressing over the slaw and toss lightly to coat everything evenly. Serve chilled for a fresh, crisp side dish.
Notes
- For a nut-free version, substitute sliced almonds with roasted pumpkin seeds or omit entirely.
- Maple syrup can be swapped with honey or agave nectar if preferred.
- Make the slaw up to a day in advance and keep refrigerated to deepen the flavors.
- Adjust salt and pepper in the vinaigrette to suit your taste preferences.
