Cranberry Almond Thanksgiving Slaw for a Crunchy Holiday Twist

Cranberry Almond Thanksgiving Slaw is a vibrant and refreshing addition to your holiday table, perfect for cutting through heavy dishes.

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Prep Time 15

Cook Time 5

Resting Time 15

Total Time 35

Servings: 8 cups

Course: Salads

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Slaw

4 cups green cabbage thinly sliced
4 cups red cabbage thinly sliced
2 medium carrots shredded
2 medium fresh apples (Honeycrisp or Gala) sliced and tossed with lemon juice
0.5 cup sliced almonds toasted for extra crunch
0.5 cup dried cranberries
0.25 cup fresh parsley chopped

For the Dressing

0.33 cup olive oil
0.25 cup apple cider vinegar
2 tablespoons maple syrup adjust to taste
1 tablespoon Dijon mustard
1 clove garlic minced
to taste salt
to taste pepper

Equipment

bowl
skillet
whisk

Method

Step-by-Step Instructions

Prep the vegetables: thinly slice green and red cabbage, shred carrots, and slice apples. Toss apples with lemon juice.
Toast the almonds in a dry skillet over medium heat for 3–5 minutes until golden.
Combine slaw ingredients: in a bowl, mix cabbage, carrots, apples, almonds, cranberries, and parsley.
Make the dressing: whisk together oil, vinegar, maple syrup, mustard, garlic, salt, and pepper.
Dress the slaw: drizzle dressing over the slaw mixture and toss gently to combine.
Serve: let the slaw sit for 10–15 minutes before serving for the flavors to meld.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 15gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 150mgPotassium: 200mgFiber: 3gSugar: 5gVitamin A: 3000IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

For a nut-free option, substitute the almonds with sunflower or pumpkin seeds. Best enjoyed fresh, store leftovers in an airtight container for up to 1–2 days.

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