Thanksgiving Slaw Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://platedbyemma.com/thanksgiving-slaw-recipe/
