Description
This Cranberry Almond Thanksgiving Slaw is a refreshing mix of crisp veggies, sweet cranberries, and crunchy almonds, all tossed in a tangy dressing. It’s an easy, make-ahead side dish that adds color and flavor to any holiday meal.
Ingredients
Units
Scale
For the Slaw:
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds (toasted for extra crunch)
- 1/4 cup chopped fresh parsley
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey (or maple syrup for a vegan option)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the slaw mix:
- In a large mixing bowl, combine the shredded green cabbage, red cabbage, carrots, dried cranberries, sliced almonds, and parsley. Toss to combine.
- Make the dressing:
- In a small bowl or jar, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until well emulsified.
- Toss and serve:
- Pour the dressing over the slaw and toss thoroughly to coat.
- Let the slaw sit for 15-20 minutes before serving to allow the flavors to meld.
Notes
- This slaw can be made up to 1 day in advance. Keep the almonds separate and add just before serving to maintain their crunch.
- Add 1/2 cup of thinly sliced red onion or diced apples for extra flavor and texture.