Cranberry Almond Thanksgiving Slaw Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Toss slaw with dressing: Pour the dressing over the slaw mixture and toss gently but thoroughly to coat all ingredients evenly.
- 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
