Thanksgiving Slaw Recipe

Introduction

Thanksgiving Slaw is a vibrant and refreshing side dish that brings a perfect balance of tangy, sweet, and crunchy elements to your holiday table. Packed with cabbage, fresh parsley, toasted almonds, and dried cranberries, it’s dressed in a flavorful maple-Dijon dressing that brightens every bite.

Ingredients

• 1/2 medium red onion
• 1/3 cup vegetable or olive oil
• 1/4 cup apple cider vinegar
• 2 tablespoons maple syrup
• 4 teaspoons Dijon mustard
• 1/2 teaspoon kosher salt
• 1 small head green cabbage (about 2 1/2 pounds, or about 10 cups shredded cabbage or coleslaw mix)
• 1 bunch fresh parsley
• 3/4 cup toasted, sliced almonds
• 3/4 cup dried cranberries
• Kosher salt
• Freshly ground black pepper

Instructions

1. Step 1: Finely chop the red onion and place it in a large bowl. Whisk together the vegetable or olive oil, apple cider vinegar, maple syrup, Dijon mustard, and kosher salt. Let the dressing sit for at least 10 minutes to allow the flavors to meld.
2. Step 2: Cut the green cabbage into 8 wedges through the core and remove the core from each wedge. Thinly slice the cabbage crosswise to shred it, measuring about 10 cups.
3. Step 3: Pick the leaves from the parsley bunch and coarsely chop until you have approximately 2/3 cup.
4. Step 4: Add the shredded cabbage, chopped parsley, toasted almonds, and dried cranberries to the bowl with the dressing. Toss everything together until well combined.
5. Step 5: Taste the slaw and season with additional kosher salt and freshly ground black pepper as needed before serving.

Tips & Variations

• For extra crunch, add thinly sliced fennel or carrots to the slaw.
• Substitute toasted pecans or walnuts for almonds to add a different nutty flavor.
• Use honey instead of maple syrup if you prefer a lighter sweetness.
• Make the dressing ahead and refrigerate for up to 2 days for more developed flavor.
• If you like, add a pinch of crushed red pepper flakes for a subtle kick.

Storage

Store the slaw in an airtight container in the refrigerator for up to 2 days. To keep it crisp, add the almonds and cranberries just before serving. If the slaw becomes soggy, toss it gently with a little extra fresh cabbage or a splash of apple cider vinegar to revive the flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-shredded cabbage for this recipe?

Yes, pre-shredded cabbage or a coleslaw mix can be used to save time. Just ensure it is fresh and well-drained before tossing with the dressing.

Is it possible to make this slaw vegan?

Absolutely! This recipe is naturally vegan as written, using plant-based ingredients, including maple syrup as the sweetener.

Thanksgiving Slaw Recipe

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★★★★★

4.7 from 122 reviews

A vibrant and tangy Thanksgiving Slaw featuring shredded green cabbage, fresh parsley, toasted almonds, and dried cranberries, all tossed in a flavorful dressing made from red onion, apple cider vinegar, maple syrup, and Dijon mustard. This refreshing salad offers a perfect balance of sweet, tangy, and nutty flavors, making it an ideal side dish for your holiday feast.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 8 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the dressing:

• 1/2 medium red onion, finely chopped
• 1/3 cup vegetable or olive oil
• 1/4 cup apple cider vinegar
• 2 tablespoons maple syrup
• 4 teaspoons Dijon mustard
• 1/2 teaspoon kosher salt

For the salad:

• 1 small head green cabbage (about 2 1/2 pounds, or about 10 cups shredded cabbage or coleslaw mix)
• 1 bunch fresh parsley (about 2/3 cup chopped leaves)
• 3/4 cup toasted, sliced almonds
• 3/4 cup dried cranberries
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Make the dressing: Finely chop 1/2 medium red onion and place it into a large mixing bowl. Whisk in 1/3 cup vegetable or olive oil, 1/4 cup apple cider vinegar, 2 tablespoons maple syrup, 4 teaspoons Dijon mustard, and 1/2 teaspoon kosher salt until well combined. Let the dressing sit for at least 10 minutes to allow the flavors to meld while you prepare the cabbage.
2. Prepare the cabbage: Cut 1 small green cabbage into 8 wedges by slicing through the core. Remove the core from each wedge. Thinly slice the cabbage crosswise to create shredded pieces measuring about 10 cups in total.
3. Chop parsley: Pick the leaves from 1 bunch of fresh parsley and coarsely chop them until you have approximately 2/3 cup of chopped leaves.
4. Assemble the salad: Add the shredded cabbage, chopped parsley, 3/4 cup toasted sliced almonds, and 3/4 cup dried cranberries to the bowl containing the dressing. Toss all ingredients thoroughly to combine and coat everything evenly with the dressing.
5. Season to taste: Taste the slaw and season with additional kosher salt and freshly ground black pepper as desired. Toss again lightly to distribute the seasoning. Serve chilled or at room temperature as a refreshing side dish for Thanksgiving or any occasion.

Notes

• Let the dressing sit for at least 10 minutes before tossing with cabbage to deepen the flavor.
• To toast almonds, place them in a dry skillet over medium heat for 3–5 minutes until fragrant and slightly golden, stirring often to prevent burning.
• Use vegetable oil for a neutral flavor or olive oil for a fruitier note in the dressing.
• This slaw can be made a few hours ahead and refrigerated to allow flavors to meld even more.
• For a nut-free version, omit almonds and substitute with extra dried cranberries or seeds.

Keywords: Thanksgiving slaw, cabbage salad, holiday side dish, healthy slaw, vegetarian salad, maple Dijon dressing