Cranberry Almond Thanksgiving Slaw with Apple Cider Vinaigrette
A refreshing Cranberry Almond Thanksgiving Slaw with Apple Cider Vinaigrette that complements heavy meals perfectly.
Equipment
- Mason jar
- large bowl
- Knife
- cutting board
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 teaspoon Kosher Salt
- ¼ teaspoon 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
Instructions
Make the Apple Cider Vinaigrette
- 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.
Nutrition
Serving: 1cupCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 150mgPotassium: 200mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 1mg
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