Description
This Cranberry Almond Thanksgiving Slaw Recipe is a vibrant and refreshing addition to your holiday table. With its blend of crisp green and red cabbage, crunchy carrots, and sweet apples, this slaw brings a delightful contrast to traditional Thanksgiving dishes. The tangy apple cider vinaigrette complements the sweetness of dried cranberries and toasted almonds, making every bite a burst of flavor. Not only is it quick to prepare in just 20 minutes, but it’s also vegan-friendly and loaded with nutrients. Perfect for Thanksgiving feasts, potlucks, or any festive occasion, this slaw will impress your guests while offering a light and healthy side dish option.
Ingredients
Scale
- 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
- Shred green and red cabbage into thin strips. Peel and shred carrots. Slice apples into sticks; toss with lemon juice.
- Toast sliced almonds in a dry pan over medium heat until golden.
- In a large bowl, combine cabbage, carrots, apples, toasted almonds, cranberries, and parsley; toss gently.
- Whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper in a small bowl.
- Pour the dressing over the slaw mixture; toss gently to coat. Let sit for 10–15 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No cooking involved
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 150
- Sugar: 9g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg