A vibrant Cranberry Almond Thanksgiving Slaw featuring shredded green and red cabbage, carrots, crisp apples, toasted almonds, and dried cranberries, all tossed in a tangy maple Dijon dressing. This refreshing side dish combines crunchy textures and sweet-tart flavors, perfect for holiday meals or any time you crave a healthy, colorful salad.
Total Time:25 minutes
Yield:6 servings
Ingredients
Slaw
2 cups shredded green cabbage
2 cups shredded red cabbage
2 large carrots, shredded
2 medium apples (Honeycrisp or Gala), sliced
1/2 cup sliced almonds, toasted
1/2 cup dried cranberries
1/4 cup fresh parsley, chopped
Dressing
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
1 small garlic clove, minced
Salt and pepper, to taste
Instructions
Prepare the Vegetables and Fruits: Shred the green and red cabbage into thin strips. Peel and shred the carrots. Slice the apples into thin sticks, and toss them with a little lemon juice to prevent browning.
Toast the Almonds: Heat a dry pan over medium heat and toast the sliced almonds for a few minutes until they turn golden and fragrant. Remove from heat and set aside to cool.
Mix the Slaw: In a large bowl, combine the shredded green and red cabbage, shredded carrots, sliced apples, toasted almonds, and dried cranberries. Add the chopped parsley and toss gently to mix evenly.
Make the Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper until well combined and emulsified.
Dress the Slaw: Pour the dressing over the prepared slaw mixture and toss gently until everything is evenly coated. Let the slaw sit for 10 to 15 minutes before serving to allow the flavors to meld beautifully.
Notes
To prevent apples from browning, toss them immediately in lemon juice after slicing.
Toasting almonds enhances their flavor and adds a crunchy texture to the slaw.
This slaw can be made a few hours ahead and refrigerated; just toss again before serving.
For a nut-free version, omit the almonds or substitute with sunflower seeds.
If left overnight, the slaw may release more liquid; drain excess before serving if needed.
