Cranberry Almond Thanksgiving Slaw Recipe

Introduction

This Cranberry Almond Thanksgiving Slaw is a vibrant and refreshing side dish perfect for the holiday table. Combining crisp cabbage, sweet apples, and tangy cranberries with a zesty maple dressing, it’s a colorful way to balance richer dishes.

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

1. Step 1: Shred the green and red cabbage into thin strips and peel and shred the carrots.
2. Step 2: Slice the apples into thin sticks and toss with a little lemon juice to prevent browning.
3. Step 3: Toast the sliced almonds in a dry pan over medium heat for a few minutes until golden and fragrant. Remove from heat and let cool.
4. Step 4: In a large bowl, combine the shredded cabbage, carrots, sliced apples, toasted almonds, and dried cranberries.
5. Step 5: Add the chopped fresh parsley and toss gently to mix.
6. Step 6: In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper until well combined.
7. Step 7: Pour the dressing over the slaw and toss gently until everything is evenly coated.
8. Step 8: Let the slaw sit for 10–15 minutes before serving to allow the flavors to meld together.

Tips & Variations

• To add a little extra crunch, sprinkle some pumpkin seeds or pepitas on top before serving.
• Swap the apples for pears if you prefer a softer fruit with similar sweetness.
• For a tangier dressing, increase the apple cider vinegar by a teaspoon or two.
• If you like a spicier kick, add a pinch of cayenne pepper to the dressing.

Storage

Store the slaw in an airtight container in the refrigerator for up to 2 days. The flavors develop even more after resting. Give it a good toss before serving. This slaw is best enjoyed fresh, as the apples may soften and the dressing can cause the cabbage to wilt over time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this slaw in advance?

Yes, you can prepare it a few hours ahead and refrigerate. For best texture, add the apples and almonds just before serving to keep them crisp.

What can I substitute for dried cranberries?

Dried cherries or raisins work well as a substitute and will provide a similar sweet and tart flavor.

Cranberry Almond Thanksgiving Slaw Recipe

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4.9 from 132 reviews

A vibrant and refreshing Cranberry Almond Thanksgiving Slaw featuring a crunchy mix of green and red cabbage, sweet apples, toasted almonds, and dried cranberries, all tossed in a tangy maple-Dijon dressing. Perfect as a festive side dish to complement your holiday meal.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Slaw Mix

• 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

1. Prepare the Vegetables and Fruits: Shred the green and red cabbage into thin strips using a sharp knife or a mandoline slicer for uniformity.
2. Shred the Carrots: Peel the carrots and grate them finely to add sweetness and color to the slaw.
3. Slice the Apples: Slice the apples into thin sticks and toss them with lemon juice to prevent browning and maintain freshness.
4. Toast the Almonds: Place sliced almonds in a dry skillet over medium heat, stirring frequently, until they turn golden and fragrant, about 3-5 minutes. Remove from heat and let cool.
5. Mix the Slaw Ingredients: In a large mixing bowl, combine the shredded green and red cabbage, shredded carrots, sliced apples, toasted almonds, and dried cranberries.
6. Add Parsley: Chop fresh parsley and add it to the bowl, gently tossing the ingredients to distribute evenly without bruising the delicate leaves.
7. Prepare the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper until smooth and emulsified.
8. Dress the Slaw: Pour the dressing over the slaw mixture and toss gently to coat all ingredients evenly with the flavorful dressing.
9. Let it Rest: Allow the slaw to sit for 10 to 15 minutes before serving, letting the flavors meld and the slaw soften slightly for optimal taste.

Notes

• To keep the apples from browning, toss them immediately in a little lemon juice once sliced.
• Toast almonds carefully to avoid burning and to bring out their full flavor and crunch.
• This slaw is best served fresh but can be refrigerated for up to 1 day.
• For a nuttier flavor, substitute almonds with pecans or walnuts.
• Adjust the maple syrup amount in the dressing to your preferred sweetness level.

Keywords: Thanksgiving slaw, cranberry almond slaw, holiday side dish, cabbage slaw, healthy slaw recipe, maple dressing slaw