Cranberry Almond Thanksgiving Slaw (Print-Friendly Format)
Cabbage, apple, cranberry, and almonds tossed in tangy apple cider vinaigrette—crisp and refreshing holiday side.
# Ingredients You’ll Need:
→ Slaw Mix
01 -
200 g shredded green cabbage
02 -
200 g shredded red cabbage
03 -
2 large carrots, shredded
04 -
2 medium apples (such as Honeycrisp or Gala), sliced into matchsticks
05 -
60 g sliced almonds, toasted
06 -
60 g dried cranberries
07 -
15 g fresh parsley, chopped
→ Vinaigrette
08 -
60 ml extra-virgin olive oil
09 -
30 ml apple cider vinegar
10 -
15 ml maple syrup
11 -
5 ml Dijon mustard
12 -
1 small garlic clove, minced
13 -
Salt, to taste
14 -
Black pepper, to taste
# How to Make It:
01 -
Shred both green and red cabbages finely. Peel and shred the carrots. Slice apples into thin matchsticks, tossing with a small amount of lemon juice to prevent discoloration if desired.
02 -
Place sliced almonds in a dry skillet over medium heat. Toast, stirring frequently, for 2–3 minutes until fragrant and golden. Remove from heat and set aside.
03 -
In a large mixing bowl, combine shredded cabbages, shredded carrots, sliced apples, toasted almonds, dried cranberries, and chopped parsley. Toss gently to mix.
04 -
In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and black pepper until emulsified.
05 -
Pour vinaigrette over the slaw ingredients. Toss gently until all components are thoroughly coated.
06 -
Allow the dressed slaw to rest for 10–15 minutes before serving to enable flavors to meld.
# Extra Tips:
01 -
For optimal crispness, store vegetables and dressing separately until just before serving.
02 -
Almonds can be replaced with sunflower or pumpkin seeds for a nut-free variation.
03 -
Increase maple syrup for a sweeter flavor profile if desired.