This Thanksgiving coleslaw brings a little crunch and freshness to a plate full of rich holiday favorites. My cranberry almond slaw with apple cider vinaigrette is a staple on my Thanksgiving table, and it always receives rave reviews!
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What Readers Are Saying
"Made this for Thanksgiving, and it was a huge hit! Easy to make, nice crunch and a perfect dressing. Definitely will make again."
- TamaM
"That was so good and so easy to make. I did use a bag of slaw, but everything else was to the recipe. Thanks for the wonderful recipe."
- Allison
Katie's Recipe Notes
With so much going into Thanksgiving dinner, I appreciate a side that's simple to put together and doesn't need any oven space. Here's what I especially like about this slaw:
- Light and refreshing: Crisp cabbage is a welcome complement to rich sides like mashed potatoes and gluten-free sage and onion stuffing.
- Sweet and tangy dressing: A homemade apple cider vinaigrette brings everything together.
- Simple ingredients: Everything you need is easy to find at the grocery store.
Thanksgiving Slaw Ingredients
Slaw Ingredients
- Green cabbage: Slice it thinly for a slaw that's easy to toss and eat. A bag of plain shredded cabbage can save some prep time.
- Red onion: Slice it as thinly as possible. If you find raw onion too strong, soak the slices in cold water for 10-15 minutes, then drain and pat dry before adding.
- Dried cranberries: I use dried cranberries such as Craisins for their sweetness and chewy texture. Some readers have enjoyed fresh cranberries, but expect a much tarter slaw.
- Sliced almonds: Chopped pecans or sunflower seeds also work. Add them just before serving to keep their crunch.
- Flat-leaf parsley: Cilantro can be substituted if you enjoy its flavor, though it will change the flavor of the slaw. Use fresh herbs here rather than dried.
Apple Cider Vinaigrette
- Extra virgin olive oil: Use one you enjoy the taste of, since its flavor comes through in the dressing.
- Apple cider vinegar: Red wine vinegar works as a substitute if that's what you have.
- Maple syrup: Honey works here, too.
- Dijon mustard: Helps the oil and vinegar blend together. Use smooth Dijon for a smooth dressing.
- Garlic: Finely mince or grate it so you don't end up with large pieces of raw garlic in the slaw.
How to Make Thanksgiving Cabbage Salad
- Prep the vegetables. Thinly slice the cabbage and red onion, then chop the parsley. You'll need about 8 cups of shredded cabbage. Slice your own or use plain bagged shredded cabbage.
- Combine the slaw ingredients. Place the cabbage, red onion, parsley, and dried cranberries in a large bowl. If making ahead, cover and refrigerate. Keep the almonds separate until serving so they stay crunchy.
- Make the vinaigrette. Add all the dressing ingredients to a small jar, secure the lid, and shake until combined. You can make the dressing 1-2 days ahead and refrigerate it until needed. Shake again before using.
- Toss and serve. Just before serving, add the almonds and vinaigrette to the slaw and toss well to coat.
Make Ahead and Storage
- Make ahead: Prep the slaw 1-2 days before Thanksgiving. Slice the cabbage and red onion, chop the parsley, and make the vinaigrette. Refrigerate the vegetables and dressing in separate airtight containers. Keep the almonds dry until serving.
- Before serving: Toss all the ingredients together with the vinaigrette. Serve right away for the best crunch, or cover and refrigerate for up to 1 hour before serving.
- At the table: Leave the slaw at room temperature for no more than 2 hours, then refrigerate promptly.
- Leftovers: Store leftover slaw in an airtight container in the refrigerator. Enjoy within 1 day for the best texture, as the cabbage softens once dressed.
What to Serve with Thanksgiving Coleslaw
Serve this Thanksgiving cabbage salad alongside a few of my favorite gluten-free sides:
- Gluten-Free Sweet Potato Casserole
- Gluten-Free Cornbread Stuffing with Sausage and Apples
- Gluten-Free Corn Casserole
- Fluffy Gluten-Free Dinner Rolls
- Gluten-Free Crescent Rolls
- Gluten-Free Cornbread Muffins
You can find more ideas in my gluten-free Thanksgiving menu. If you're using a packaged stuffing mix, my guide to gluten-free stuffing mix brands can help you choose one.
Recipe FAQs
What kind of cabbage do you use for this coleslaw?
I use green cabbage for this Thanksgiving coleslaw. Feel free to use pre-shredded, or incorporate some red cabbage for added color and flavor.
How far ahead can you shred cabbage for coleslaw?
You can shred the cabbage for coleslaw up to 1-2 days ahead of time. Store in an airtight container in the refrigerator.
Does this coleslaw get soggy?
Yes, the cabbage softens as it sits in the dressing. For the best crunch, toss the coleslaw with the vinaigrette just before serving.
Recipe
Cranberry Almond Slaw with Apple Cider Vinaigrette
Ingredients
Apple Cider Vinaigrette
- 6 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 2 teaspoons Dijon mustard
- 1 small garlic clove (finely minced or grated)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Cranberry Almond Slaw
- 8 cups thinly sliced green cabbage (from about ½ head, depending on size, core removed)
- ½ small red onion (thinly sliced)
- 1 cup dried cranberries
- 1 cup sliced almonds
- ½ cup fresh flat-leaf parsley (chopped)
Instructions
Make the Vinaigrette
- Add the olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic, salt, and pepper to a small jar. Secure the lid and shake until well combined.
Assemble the Slaw
- Place the cabbage, red onion, dried cranberries, and parsley in a large bowl. Toss to combine.
- Just before serving, add the almonds. Shake the vinaigrette again, pour your desired amount over the slaw, and toss until evenly coated.
- Serve immediately for the best crunch, or cover and refrigerate for up to 1 hour before serving.
Notes
- Make ahead: Prepare the slaw mixture and vinaigrette 1-2 days in advance. Refrigerate in separate airtight containers. Keep the almonds in a separate airtight container at room temperature, then add them with the dressing just before serving.
- Substitutions: Honey can replace the maple syrup, and red wine vinegar can replace the apple cider vinegar. Chopped pecans or sunflower seeds can replace the almonds. Fresh cilantro can replace the parsley if you enjoy its flavor.
- Serving and storage: Refrigerate within 2 hours of tossing with the dressing or taking out of the refrigerator. Store leftovers in an airtight container in the refrigerator and enjoy within 1 day for the best texture.
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Estimated Nutrition
* Nutritional information is provided as a courtesy and should be used as an estimate only. See the nutrition policy for more information.
Terri Weatherby says
I make this every holiday ❤️🎄
Terri says
I was wondering if the sliced almonds will turn soggy if I mix in the cabbage a day before serving. I won’t put dressing on until ready to serve.
Katie Olesen says
I tend to play it safe and mix them in the day of!
Jen says
I made this for Thanksgiving this year and it was so good that my mom and sister requested it for Christmas. Love it and it's going in my regular rotation.
Jamie Minton says
I used this recipe for a local appreciation event for our police department. This dish, which has become a family favorite, received many compliments. While we typically don't have cranberries until late fall, I usually stock up throughout the year to be sure we have some just for this dish. Happy cooking!
karen says
Very popular at our place! Yummy.
Mary says
Can you use honey instead of maple syrup? I really don’t care for maple.
Katie Olesen says
Honey would be just fine!
TamaM says
Made this for Thanksgiving, and it was a huge hit! Easy to make, nice crunch and a perfect dressing. Definitely will make again. Thanks for sharing!
Katie | Wheat by the Wayside says
So glad you enjoyed it! I love this recipe too. It's the perfect light crunch with all the heavy sides.
Janet says
Love this! So refreshing and healthy with all those carbs.
Diane says
Where do you find dried cranberries?
Are they the ones that are sweetened?
Jessica F says
Dried fruit is usually located with the canned fruit in the store, or the nut aisle. I’m making this for thanksgiving and just picked up a bag of Craisins.
Jo says
Can cilantro be used in place of parsley?
Katie | Wheat by the Wayside says
I haven't personally done that but if you like cilantro, I think it would be fine.
Allison says
That was so good and so easy to make. I did use a bag of slaw, but everything else was to the recipe. Thanks for the wonderful recipe.
Teresa says
Did you use one bag in place of a half head? I'm trying to determine the measurements...
Jen says
I used a 10 ounce bag of angel hair shredded cabbage and it turned out beautifully. I have found the angel hair shredded cabbage at both Walmart and Kroger.
Angie says
This is fabulous. A new favorite. Made it again a couple days after Thanksgiving because I wanted more! Thank you.
Amanda says
I’m excited to make this - could the almonds be toasted or raw? Thanks!
Katie Olesen says
Either works!
Kathy says
We love this slaw. It’s become a favorite veggie on Thanksgiving. Light. Crispy. And good for you too.