Cranberry Almond Thanksgiving Slaw

Cranberry almond thanksgiving slaw brings color and crunch to any holiday table while balancing tart, sweet, and nutty flavors. With just a handful of pantry ingredients and fresh produce, you can whip up a slaw that feels festive and light yet substantial enough to stand alongside heavier dishes. This recipe has become my favorite way to add freshness and texture to a classic Thanksgiving spread or to enjoy as a lunch on crisp autumn days.

I started making this after needing a break from standard mayo based slaws, and it has since become one of the first things my family asks for at Thanksgiving.

Gather Your Ingredients

• Shredded green cabbage: Brings a mild crispness and soaks up the tangy dressing. Choose a firm head for best crunch.
• Shredded red cabbage: Adds beautiful color and a subtle peppery kick. Pick leaves that look glossy and bright.
• Large carrots: Offer natural sweetness plus extra crunch. Look for carrots that are firm and smooth.
• Honeycrisp or Gala apples: Provide juicy sweetness and a tart note that balances the slaw. Choose apples without soft spots.
• Sliced almonds: Toasting boosts their flavor and delivers a toasty crunch. Pick unsalted raw almonds for best results.
• Dried cranberries: Deliver a pop of chewy tart sweetness in every bite. Choose unsweetened or lightly sweetened as you prefer.
• Fresh parsley: Lifts the slaw with herbal notes and a shot of green. Opt for vibrant flat leaf parsley when available.
• Olive oil: Makes the base of the dressing, adding richness. Reach for extra virgin for good flavor.
• Apple cider vinegar: Offers tang and depth. Shake the bottle before using for the best mix of flavors.
• Maple syrup: Sweetens naturally and pairs beautifully with apple and cranberry. Buy pure maple syrup for best taste.
• Dijon mustard: Gives gentle sharpness and helps emulsify the dressing. Choose smooth Dijon for the right texture.
• Garlic: Powers up the dressing’s savory edge. Always use fresh and mince it fine for best flavor.
• Salt and pepper: Season everything to perfection. Freshly cracked black pepper adds extra bite.

How to Make It

Prepare the Vegetables and Fruits:

Shred the green and red cabbage into delicate strips using a sharp knife or mandoline for even texture. Peel and grate your carrots for even shreds. Cut the apples into thin matchsticks and toss with a splash of lemon juice so the slices stay crisp and bright while you finish the recipe.

Toast the Almonds:

Spread the sliced almonds in a dry skillet and toast gently over medium heat. Stir often and keep a close watch because nuts can burn in seconds once they start to brown. Remove from the pan as soon as they turn golden and fragrant. Let them cool so they keep their crunch.

Mix the Slaw:

In your biggest bowl, layer the shredded cabbages, grated carrots, apple matchsticks, toasted almonds, dried cranberries, and chopped parsley. Toss everything with your hands or tongs to ensure the mix is vibrant and even. This combination sets the foundation for layers of crispness and color.

Make the Dressing:

In a small mixing bowl whisk together olive oil apple cider vinegar maple syrup Dijon mustard minced garlic salt and black pepper. Whisk until the dressing thickens and becomes glossy. Taste and adjust the seasoning before adding it to your slaw.

Dress and Toss:

Pour the dressing evenly over your slaw mixture. Using clean hands or tongs toss everything gently to ensure all the vegetables and nuts are coated with the dressing. The aim is to keep the apple sticks intact and avoid mashing the crunchier veggies.

Let It Mingle:

Cover your slaw and let it chill in the fridge for at least 20 minutes. This gives the flavors time to meld and lets the cabbage relax slightly for the perfect texture.

I will always remember my aunt reaching for second helpings of this slaw when I first served it at Thanksgiving. Toasted almonds are my personal favorite ingredient here as their nutty crunch brings out the best in every other component. Sometimes I toast a little extra for snacking while I cook.

Flavor Boosters

Store leftovers in an airtight container in the refrigerator. The slaw will stay crisp for up to two days thanks to the hearty cabbage base. If planning to serve later hold back the toasted almonds and toss them in just before serving to preserve their texture.

Serving Suggestions

This slaw shines as a Thanksgiving side but is equally delicious stuffed into wraps or served over leafy greens for a hearty salad. It works great as a light lunch topped with crumbled feta or grilled chicken. For picnics use this as a refreshing side with grilled sausages or roasted vegetables.

Creative Twists

Swap the almonds for toasted pecans or pumpkin seeds if you have nut allergies at the table. Raisins or chopped dried apricots can stand in for cranberries and you can use pear instead of apple for a milder twist. For a vegan version make sure your Dijon and maple syrup are certified vegan. In autumn try adding thinly sliced fennel or replacing parsley with fresh dill. Swapping honey for maple syrup subtly shifts the flavor to match what is growing locally.

Once you try this slaw you might start bringing it to every potluck long after the holidays are over. The flavor and crunch are sure to win over even the most traditional guests.

Common Questions About This Recipe

→ Can I use only one type of cabbage?

Yes, you can use either green or red cabbage if you don't have both. The combination, however, adds more color and flavor.

→ What type of apples work best?

Honeycrisp or Gala apples add the right amount of sweetness and crisp texture, but you may substitute with similar firm apples.

→ Is it necessary to toast the almonds?

Toasting the almonds brings out their flavor and crunch, but you can use raw sliced almonds if short on time.

→ How far in advance can I prepare the slaw?

The slaw can be prepared several hours ahead. For best texture, add the dressing just before serving and toss well.

→ Can I make this dish nut-free?

Omit the almonds for a nut-free version. Consider swapping in roasted sunflower or pumpkin seeds for crunch.