Cranberry Almond Slaw with Apple Cider Vinaigrette
Katie | Wheat by the Wayside.com
Cranberry Almond Slaw with Apple Cider Vinaigrette is light, refreshing, and the perfect addition to your Thanksgiving Menu!
Salad, Side Dish
Apple Cider Vinaigrette
Extra Virgin Olive OIl
Apple Cider Vinegar
Cranberry Almond Slaw
Flat Leaf Parsley
optional, if you can't find it
Make the Apple Cider Vinaigrette
Layer the vinaigrette ingredients in a small mason jar. Screw the lid on tight. Shake, shake, shake.
Refrigerate until serving. Can make 1-2 days in advance.
Prep the Cranberry Almond Slaw
Cut the half cabbage into 4 equal wedges. Remove the core and thinly slice the cabbage. Thinly slice the red onion. 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. Can make this up to 1 day in advance.
Serving the Cranberry Almond Slaw
Toss the cabbage, red onion, cranberries, and almonds together until combined.
Shake the vinaigrette and pour over the slaw. Toss to combine. Serve immediately or refrigerate up to 1 hour.
The slaw will be fine sitting out on a buffet for several hours. Refrigerate leftovers for up to 1 day.
All images and text ©Wheat by the Wayside - Katie Olesen wheatbythewayside.com