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Cranberry Almond Thanksgiving Slaw is my go—to when the autumn menu starts feeling heavy and beige. This colorful salad adds crunch and sweet tang balancing out all the rich casseroles and mashed potatoes. In under twenty minutes you get a fresh beautiful centerpiece that stands out on both the eyes and the palate.
The first time I brought this to a potluck it vanished before the turkey even hit the table. It is now requested every year and I always get asked for the recipe.
Ingredients
- Green cabbage: Choose a fresh heavy head with tight leaves. This is your bulk and crunch.
- Red cabbage: Besides color this adds mild pepperiness and makes the dish pretty.
- Carrots: Look for firm brightly colored carrots for a fresh earthy bite.
- Apples: I love using Honeycrisp or Gala for their natural sweetness and juicy crunch.
- Sliced almonds: Toast these for a deeper nutty flavor and extra crispness.
- Dried cranberries: Bring the sweet tart punch that balances savory dishes
- Parsley: Fresh parsley brightens things up and cuts through richness.
- Olive oil: Use good olive oil as it forms the base of your vinaigrette.
- Apple cider vinegar: Go for raw unfiltered if you can for a more complex tang.
- Maple syrup: Pure maple syrup gives gentle sweetness that ties it all together.
- Dijon mustard: The backbone of the dressing adds a gentle bite.
- Garlic: Fresh minced is best for a mild heat.
- Salt and pepper: Always taste and adjust before serving.
Instructions
- Prepare the Vegetables and Fruits:
- Shred the green and red cabbage into fine strips using a sharp knife or mandoline. This ensures each piece is bite—sized and holds the dressing. Peel and shred the carrots using the large holes of a box grater for the right texture. Slice apples into thin matchsticks and toss them quickly with a spritz of lemon juice to keep the color bright and prevent browning.
- Toast the Almonds:
- Place sliced almonds in a dry skillet over medium heat. Stir constantly for two to three minutes until they are tinged with gold and you smell a warm nutty aroma. Remove them immediately so they do not burn.
- Mix the Slaw:
- In a large salad bowl toss together all the vegetables fruit almonds and dried cranberries. Sprinkle over chopped parsley and toss everything gently with your hands or tongs to keep the apples from breaking up.
- Make the Dressing:
- Whisk olive oil apple cider vinegar maple syrup Dijon mustard garlic and a generous pinch of salt and pepper in a small bowl. Give it a good whisk so the dressing emulsifies and clings to the slaw.
- Dress the Slaw:
- Pour vinaigrette over the slaw and toss gently with large spoons until every strand glistens. Let the mixture rest for ten to fifteen minutes before serving so cabbage absorbs the flavors and everything tastes bright instead of raw.
My favorite element is the way toasted almonds play with the plump cranberries and sharp apples each bite is different and lively. Every year my kids help toss everything together and sneak a few apple sticks when they think I am not looking.
Storage Tips
This slaw keeps well in the fridge for up to three days after mixing. If you want that just—made crunch prep the veggies and dressing separately and combine shortly before serving. A tight container helps keep everything crisp and prevents those apples from absorbing fridge odors.
Ingredient Substitutions
If you have nut allergies swap almonds for roasted sunflower or pumpkin seeds for the same crunch. I have loved making this with pear instead of apple for a mellow vibe. Raisins can stand in for cranberries. If you prefer your dressing more puckery use lemon juice instead of vinegar.
Serving Suggestions
Serve in a wide shallow bowl for the best curb appeal. I love it with a sprinkle of additional nuts and a snip of extra parsley. This slaw is perfect not just for Thanksgiving but also next to barbecue grilled chicken or even tossed over leftover roasted turkey sandwiches.
Cultural and Historical Context
Cabbage salads are traditional in many cultures from American coleslaw to German krautsalat. This version nods to classic slaw but gives it a seasonal North American twist with apples cranberries and maple.
Seasonal Adaptations
Try using pears if apples are out of season Swap in pomegranate seeds for holiday sparkle In spring a mix of radishes and fresh dill makes it feel bright and new
Success Stories
Friends have texted me photos of their colorful bowls using this slaw as a lunch meal prep and the reviews are always glowing. Even self—proclaimed cabbage haters take a second bite. One neighbor brought it to a summer picnic because it holds up even in heat with zero wilting or sogginess.
Freezer Meal Conversion
While this slaw does not freeze well as a finished salad you can prep and freeze the shredded cabbage and carrots separately to save time for a big event. Just thaw drain well and add the fresh dressing with fruit and nuts before serving.
This slaw is bright lively and always a hit at gatherings. Prepare ahead and enjoy the different textures in every bite.
Common Recipe Questions
- → Can I make this slaw in advance?
Yes, you can prepare the vegetables and dressing separately ahead of time. Combine them just before serving for the best crunch.
- → What type of apples work best?
Honeycrisp or Gala apples are recommended for their sweetness and texture, but any firm, crisp variety can be used.
- → How can I make it nut-free?
Simply swap out the almonds for sunflower seeds or pumpkin seeds to keep the slaw free from nuts.
- → Can I adjust the sweetness?
For a sweeter dish, increase the amount of maple syrup in the dressing to taste.
- → Is this dish suitable for special diets?
Yes, the slaw is naturally vegan and can be gluten-free, as long as all selected ingredients fit your dietary needs.
- → How long should the slaw sit before serving?
Letting it sit for 10–15 minutes after tossing with dressing helps the flavors meld without losing texture.