Thanksgiving Slaw
This Thanksgiving Slaw features a mix of shredded cabbage, dried cranberries, and toasted almonds, all tossed in a tangy maple-mustard vinaigrette. It’s a light and refreshing side that balances the richness of traditional holiday fare.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6-8 servings 1x
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
For the Slaw:
- 6 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1/2 cup thinly sliced red onion
- 1/2 cup dried cranberries
- 1/2 cup toasted sliced almonds
- 1/4 cup chopped fresh parsley
For the Dressing:
- 1/4 cup apple cider vinegar
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup extra-virgin olive oil
Instructions
- Prepare the Slaw:
- In a large bowl, combine the shredded green and red cabbage, shredded carrots, sliced red onion, dried cranberries, toasted almonds, and chopped parsley.
- Make the Dressing:
- In a small bowl or a jar with a lid, whisk together the apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper.
- Slowly drizzle in the olive oil while continuously whisking until the dressing is emulsified.
- Toss the Slaw:
- Pour the dressing over the cabbage mixture.
- Toss well to ensure all ingredients are evenly coated.
- Chill and Serve:
- Cover the bowl and refrigerate the slaw for at least 30 minutes to allow the flavors to meld.
- Toss again before serving.
Notes
- Make-Ahead: This slaw can be prepared a day in advance. Store it in an airtight container in the refrigerator and toss before serving.
- Variations: Add thinly sliced apples or pears for extra sweetness and crunch. Substitute pecans or walnuts for almonds if preferred.
- Serving Suggestion: This slaw pairs well with roasted turkey, ham, or as a topping for sandwiches.
Find it online: https://recipe.ukfinda.com/thanksgiving-slaw/