Cranberry Almond Slaw with Apple Cider Vinaigrette
Cranberry Almond Slaw with Apple Cider Vinaigrette is light, refreshing, and the perfect addition to your Thanksgiving Menu!
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 clove Garlic minced
- ½ teaspoons Kosher Salt
- ¼ teaspoons Black Pepper
Cranberry Almond Slaw
- ½ head Green Cabbage
- ½ small Red Onion
- 1 cup Dried Cranberries
- 1 cup Sliced Almonds
- ½ cup Flat Leaf Parsley optional, if you can't find it
Instructions
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.