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
- 1/2 cup dried cranberries
- 1/4 cup fresh parsley, chopped
Nuts
- 1/2 cup sliced almonds (toasted)
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 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.
