Cranberry Almond Slaw with Apple Cider Vinaigrette
Looking for a unique salad to add to your Thanksgiving dinner? Try Cranberry Almond Slaw with Apple Cider Vinaigrette! It is easy to make, light, and refreshing. The perfect complement to a typically heavy meal.
Add the olive oil, apple cider vinegar, maple syrup, dijon mustard, garlic, kosher salt, and pepper to a small mason jar. Screw the lid on tight and shake to combine. Refrigerate until serving.
Prep the Cranberry Almond Slaw
Slice the cabbage into wedges and remove the core. Thinly slice the cabbage and place it in a large bowl.
Thinly slice the red onion and chop the parsley. Add to the bowl with the cabbage.
Next, add the cranberries and almonds to the bowl. Toss to combine. Cover and refrigerate until serving.
To Serve the Cranberry Almond Slaw
Shake the vinaigrette and pour over the slaw. Toss to combine. Serve immediately or refrigerate up to 1 hour.
Notes
You can prep the salad and dressing 1-2 days in advance. Store separately. Toss together right before serving to avoid a soggy slaw. The slaw will be fine sitting out on a buffet for several hours. Refrigerate leftovers for up to 1 day.