Description
Cranberry Almond Thanksgiving Slaw is a vibrant, crunchy salad perfect for holiday meals. It combines colorful cabbage, sweet apples, dried cranberries, and toasted almonds with a tangy, maple-Dijon dressing.
Ingredients
- 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
- For the 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
- In a large bowl, combine green and red cabbage, carrots, apples, cranberries, almonds, and parsley.
- In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper until emulsified.
- Pour dressing over the slaw and toss to coat evenly.
- Let slaw sit for 10–15 minutes before serving to allow flavors to meld.
- Serve chilled or at room temperature as a festive side dish.
Notes
- Toast almonds for extra flavor and crunch.
- Adjust maple syrup for desired sweetness.
- Can be prepared a few hours ahead and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish / Salad
- Method: No-Cook
- Cuisine: American