Name: Cranberry Almond Slaw with Apple Cider Vinaigrette
Prep time: 20 min
Total time: 20 min
Yield: 10 servings
Ingredients: 6 Tablespoons Extra Virgin Olive OIl; 2 Tablespoons Apple Cider Vinegar; 2 Tablespoons Maple Syrup; 2 teaspoons Dijon Mustard; 1 small clove Garlic (minced); 1/2 teaspoons Kosher Salt; 1/4 teaspoons Black Pepper; 1/2 head Green Cabbage; 1/2 small Red Onion; 1 cup Dried Cranberries; 1 cup Sliced Almonds; 1/2 cup Flat Leaf Parsley (optional, if you can't find it)

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Cranberry Almond Slaw is tossed with an Apple Cider Vinaigrette. It is light, refreshing, and the perfect addition to your Thanksgiving menu!

Cranberry Almond Thanksgiving Slaw in a large bowl, ingredients separated, apple cider vinaigrette on the side.

Cranberry Almond Slaw with Apple Cider Vinaigrette

I discovered this Thanksgiving Slaw on The Kitchn a few years ago. I have been making a version of it ever since! Cranberry Almond Slaw adds crunch, cuts the richness of the other sides, and is satisfyingly light. This slaw is not a creamy, heavy slaw. It is tossed with an Apple Cider Vinaigrette that is just so good! By the way, the vinaigrette would be great on any salad, not just this slaw!

Making the Apple Cider Vinaigrette

First gather the ingredients for the vinaigrette. It uses super easy basic ingredients that you probably have on hand (really!):

Extra Virgin Olive Oil
Apple Cider Vinegar
Maple Syrup
Dijon Mustard
Garlic
Kosher Salt and Pepper

Making the Apple Cider Vinaigrette is so easy… just layer all the ingredients in a small mason jar, screw the lid on tight, and shake it up!

So simple, right?! Who knew it was so easy to make a fantastic dressing right at home? After you make the vinaigrette, keep it in the refrigerator. You can make it a day or two in advance of Thanksgiving. Just give it another shake when you’re ready to use it as it will separate.

Prepping the Cranberry Almond Slaw

The slaw portion of the recipe is also made up of basic ingredients, easily found at your local grocery store:

Cabbage
Red Onion
Sliced Almonds
Dried Cranberries
Flat Leaf Parsley

To prep the slaw, thinly slice the cabbage. I only used half of the cabbage for this recipe, which was about 8 cups of shredded cabbage. I prefer to slice my own cabbage as opposed to buying the pre-shredded, bagged stuff. Mostly because it’s cheaper and fresher. Put the sliced cabbage in a large bowl, mine was a 10-cup bowl and held everything perfectly.

Then slice the red onion and chop the parsley. Layer the red onion, parsley, cranberries, and almonds on top of the cabbage in a large bowl. Cover and refrigerate until serving. This can be done about 1 day in advance.

Serving the Cranberry Almond Slaw

When it’s time to serve the Cranberry Almond Slaw, all you need to do is take the bowl out of the fridge and toss the cabbage, red onion, cranberries, and almonds together. Then pour the Apple Cider Vinaigrette over the top and toss again. You can use as much or little of the Apple Cider Vinaigrette as you like!

Serve immediately or refrigerate up to 1 hour. I prefer to serve it fresh to ensure everything is still really crunchy. This slaw can sit out for a while, without concern for bacterial growth, since the dressing is not mayonnaise-based. The leftovers will keep well, refrigerated, for about one day!

Cranberry Almond Thanksgiving Slaw, apple cider vinaigrette on the side

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