Cranberry Almond Thanksgiving Slaw Recipe

Introduction

This Cranberry Almond Thanksgiving Slaw is a vibrant and fresh side dish perfect for holiday gatherings. With a crisp mix of cabbages, sweet apples, and a tangy maple dressing, it adds a bright contrast to your festive meal.

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
• 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; peel and shred the carrots. Slice the apples and toss them with a little lemon juice to prevent browning.
2. Step 2: Toast the sliced almonds in a dry pan over medium heat until they turn golden and fragrant. Set aside to cool.
3. Step 3: In a large bowl, combine the shredded cabbages, carrots, sliced apples, toasted almonds, dried cranberries, and chopped parsley. Toss gently to mix.
4. Step 4: Whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper in a small bowl until well combined.
5. Step 5: Pour the dressing over the slaw mixture and toss gently to coat everything evenly.
6. Step 6: Let the slaw sit for 10 to 15 minutes before serving to allow the flavors to meld.

Tips & Variations

• For added crunch, stir in some chopped celery or toasted pumpkin seeds.
• You can swap out almonds for pecans or walnuts for a different nutty flavor.
• Use apple cider or lemon juice on the apples to prevent browning and keep them fresh-looking.
• If you prefer a sweeter slaw, increase the maple syrup by a teaspoon or two.

Storage

Store the slaw in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh but can be chilled and tossed again before serving. Avoid storing it too long to maintain crispness and avoid sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this slaw ahead of time?

Yes, you can prepare it a few hours in advance and refrigerate it. Toss it again before serving to freshen up the texture.

Can I use another type of vinegar instead of apple cider vinegar?

Apple cider vinegar gives a mild tang, but white wine vinegar or rice vinegar can also work well in this dressing.

Cranberry Almond Thanksgiving Slaw Recipe

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4.6 from 137 reviews

A vibrant and crunchy Cranberry Almond Thanksgiving Slaw featuring shredded green and red cabbage, fresh apples, toasted almonds, and a tangy maple apple cider dressing. This refreshing side is perfect for holiday gatherings, offering a balance of sweet, tart, and nutty flavors with a crisp texture.

• Author: Emma
• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

1. Prepare the vegetables and fruits: Shred the green and red cabbage finely. Peel and shred the carrots. Slice the apples and toss them with a bit of lemon juice to prevent browning.
2. Toast the almonds: Heat a dry skillet over medium heat and toast the sliced almonds until they turn golden and fragrant, stirring frequently to avoid burning. Remove from heat and let cool.
3. Combine the slaw ingredients: In a large mixing bowl, add the shredded green and red cabbage, shredded carrots, sliced apples, toasted almonds, dried cranberries, and chopped fresh parsley. Toss gently to mix.
4. Make the dressing: In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper until well combined and emulsified.
5. Toss slaw with dressing: Pour the dressing over the slaw mixture and toss gently but thoroughly to coat all ingredients evenly.
6. Rest the slaw before serving: Allow the slaw to sit for 10–15 minutes to let the flavors meld and the cabbage soften slightly, enhancing the overall taste and texture.

Notes

• For best texture, shred the cabbage finely and slice apples thinly.
• Use fresh parsley for a bright herbal note that complements the sweetness.
• To keep almonds crunchy, toast them just before assembling the slaw.
• The slaw can be made a few hours ahead and refrigerated, but toss again before serving.
• Adjust salt and pepper to your taste, and feel free to add a squeeze of fresh lemon juice for extra brightness.

Keywords: cranberry almond slaw, thanksgiving salad, cabbage slaw, holiday side dish, crunchy slaw, apple cider dressing