If you’re craving a bright, crunchy side that effortlessly steals the show at your holiday table, this Cranberry Almond Thanksgiving Slaw Recipe is a must-try. Packed with colorful cabbage, crisp apples, and toasted almonds, it’s like a fresh breeze amid all those rich dishes. I love pulling this together for Thanksgiving or any cozy fall gathering because it offers that perfect balance of sweet, tart, and nutty flavors—plus a satisfying crunch that everyone appreciates.
Jump to:
Why You’ll Love This Cranberry Almond Thanksgiving Slaw Recipe
This slaw nails that holiday magic with its vibrant mix of textures and flavors that refresh your palate. The mix of red and green cabbage creates a toasty, colorful crunch, while sweet apples and tangy cranberries add pops of sweetness and tartness. Plus, the toasted almonds lend a warm nuttiness, making every bite a delightful surprise.
- Texture you want: Crisp cabbage, juicy apple slices, and toasted almonds for that perfect crunch.
- Flavor that pops: Balanced tartness from cranberries and bright zing from apple cider vinegar dressing.
- Everyday ingredients: What’s in your kitchen pantry or local store—no specialty shopping required.
- Works for any night: Great not only for Thanksgiving but also weeknight dinners or potluck parties.
Ingredient Spotlight
To get this Cranberry Almond Thanksgiving Slaw Recipe just right every time, focus on freshness. Use crisp cabbages and juicy apples, and don’t skip toasting the almonds—it amps up the flavor and crunch. You can swap apple types and nuts depending on what’s in season or in your pantry.
- Green and red cabbage: Choose firm heads with no blemishes for crunch and color contrast.
- Apples: Honeycrisp or Gala work best for sweetness and texture, but Granny Smiths add a tangy twist.
- Almonds: Toast sliced almonds yourself for the freshest, nuttier flavor.
Seasonality & Sourcing
You’ll find green and red cabbages at their best in the fall and early winter, which fits perfectly with holiday menus. Come autumn, apples are everywhere, fresh from orchards, and local dried cranberries provide that burst of tart sweetness. For toasty almonds, it’s often cheaper and tastier to buy raw sliced almonds and toast them yourself instead of buying pre-toasted versions.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by shredding your green and red cabbage finely—this creates a light, fluffy base. Peel and shred the carrots, and slice the apples into thin sticks. Toss the apples with a little lemon juice if you want to avoid browning; it’s a simple trick that keeps the slaw looking fresh and bright. Avoid cutting the apples too thick—they should easily mingle with the other ingredients without overpowering.
Step 2 — Cook & Build Flavor
Next, toast your sliced almonds over medium heat in a dry skillet, stirring constantly until they turn a toasty golden brown. This only takes a few minutes, so don't walk away! Over-toasting can make them bitter, so keep an eye on the color and aroma. Then, in a large bowl, combine the shredded cabbage, carrots, apple slices, toasted almonds, dried cranberries, and chopped parsley for a fresh, herbal lift.
Step 3 — Finish & Rest
Whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper to make the dressing. Pour it over the slaw and toss gently until everything is evenly coated. Let the mix sit for 10–15 minutes to let the flavors meld—this resting time softens the cabbage slightly while keeping that delightful crunch you want in a slaw.
Troubleshooting Cranberry Almond Thanksgiving Slaw Recipe
If your slaw feels a little dry, adding a splash more olive oil or a teaspoon of extra maple syrup can bring it back to life. If the flavor is bland, a pinch more salt and tangier vinegar usually does the trick. Should it turn soggy, it’s likely the apples released too much juice—next time, toss them right before serving or drain excess liquid to keep things crisp.
Pro Tips
From personal experience, the key to this Cranberry Almond Thanksgiving Slaw Recipe is balance—both in texture and in flavor. Don't rush the toasting of almonds or the resting of the dressed slaw; patience here really pays off. Also, dressing it just before serving keeps everything fresh.
- Heat control: Use medium heat to toast almonds evenly without burning.
- Timing window: Let the slaw rest about 15 minutes; it softens just enough.
- Make-ahead move: Prepare the dressing and chop ingredients ahead; toss and dress right before serving.
- Avoid this pitfall: Don’t slice apples too early to prevent sogginess and browning.
Variations & Substitutions
Your Cranberry Almond Thanksgiving Slaw Recipe is super flexible. Swap almonds for pecans or walnuts for a richer nutty flavor. If you're serving someone who’s nut-free, consider pumpkin seeds for crunch. For a tangier dressing, add more apple cider vinegar or a splash of lemon juice. You can also add grated ginger or a pinch of cinnamon for a cozy holiday twist.
Great Debates
One common debate with recipes like this is whether to use olive oil or a neutral oil like canola. I prefer olive oil for its flavor that complements the dressing’s tang and sweetness, but if you want a lighter, less pronounced taste, neutral oils work fine too. Another is whether to toss the slaw immediately or let it sit—both work, but resting improves flavor melding without losing crunch if timed right.
Make-Ahead, Storage & Freezing
This slaw keeps well in the fridge for up to 3 days in an airtight container. Store the dressing separately if you want to keep the slaw at peak crunch and toss just before serving. Freezing is not recommended as the fresh produce will become mushy when thawed. If you want to prep ahead, chop and toast ingredients but wait to dress until mealtime.
Yield & Conversions
This Cranberry Almond Thanksgiving Slaw Recipe yields about 6 servings, perfect for a family gathering. To double, simply multiply each ingredient by two and use a larger bowl. Scaling down by half works well too for smaller groups. For metric fans, 2 cups shredded cabbage roughly equals 200 grams, and ½ cup almonds about 60 grams.
Serving Ideas & Pairings
This slaw pairs beautifully with roast turkey and mashed potatoes for that classic Thanksgiving feel. It also shines alongside grilled chicken or pork for a lighter weeknight dinner. Garnish with extra toasted almonds or fresh parsley for a pop of color, and consider serving with a dollop of creamy yogurt or sour cream to complement the tangy dressing.
FAQs
Yes! This recipe is naturally vegan since it uses plant-based ingredients and olive oil, making it perfect for vegan holiday tables.
Toss sliced apples with a little lemon juice right after cutting them to prevent browning—it also adds a nice fresh flavor boost.
You can chop and toast almonds ahead, but hold off on dressing the slaw until right before serving to keep everything crisp.
Dried cherries or raisins work well in a pinch, offering similar sweetness and chewiness.
Notes, Tools & Special Equipment
A large mixing bowl makes tossing easier, and a sharp knife or mandoline helps with shredding the cabbage thinly. For toasting almonds, use a dry skillet with a flat bottom for even heat distribution. A small whisk or fork works well to emulsify the dressing. No special gadgets needed—just basic kitchen tools you probably already have.
PrintPrintable Recipe 📖
Cranberry Almond Thanksgiving Slaw Recipe
This vibrant Cranberry Almond Thanksgiving Slaw is a refreshing and crunchy side dish perfect for any holiday meal. Featuring shredded green and red cabbage, sweet apples, toasted almonds, and dried cranberries, all tossed in a tangy maple-Dijon dressing, this slaw is full of flavor and texture that complements your Thanksgiving feast.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables and Fruits
- 2 cups shredded green cabbage
- 2 cups shredded red cabbage
- 2 large carrots, shredded
- 2 medium apples (Honeycrisp or Gala), sliced
- ½ cup dried cranberries
- ¼ cup fresh parsley, chopped
Nuts
- ½ cup sliced almonds (toasted)
Dressing
- ¼ 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 lemon juice to prevent browning.
- Toast the Almonds: Place the sliced almonds in a dry pan over medium heat and toast for a few minutes until golden and fragrant, stirring frequently to avoid burning.
- 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 fresh parsley and toss gently to distribute 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 slaw mixture and toss gently until all ingredients are coated evenly. Let the slaw sit for 10 to 15 minutes before serving to allow the flavors to meld and the textures to soften slightly.
Notes
- To prevent apples from browning, toss them immediately with a little lemon juice after slicing.
- Toast almonds carefully on medium heat to bring out their flavor and avoid burning.
- This slaw can be made a few hours ahead and refrigerated; toss again before serving.
- For a nuttier flavor, substitute sliced almonds with chopped pecans or walnuts.
- If you prefer a vegan version, ensure the maple syrup is pure and not processed with animal products.
Leave a Reply