Cranberry Almond Thanksgiving Slaw (Recipe for Printing)
Shredded green and red cabbage, apples, almonds, and cranberries shine in this crisp Thanksgiving slaw. Perfect for November feasts or autumn gatherings. Save & click.
# What You Need:
→ Vegetables and Fruits
01 -
2 cups shredded green cabbage
02 -
2 cups shredded red cabbage
03 -
2 large carrots, shredded
04 -
2 medium Honeycrisp or Gala apples, thinly sliced
05 -
1/4 cup fresh parsley, chopped
→ Dry and Prepared Ingredients
06 -
1/2 cup sliced almonds, toasted
07 -
1/2 cup dried cranberries
→ Dressing
08 -
1/4 cup olive oil
09 -
2 tablespoons apple cider vinegar
10 -
1 tablespoon maple syrup
11 -
1 teaspoon Dijon mustard
12 -
1 small garlic clove, minced
13 -
Salt and ground black pepper, to taste
# How to Make It:
01 -
Shred the green and red cabbage into thin strips. Peel and shred the carrots using a box grater or food processor.
02 -
Core and cut the apples into thin sticks. Lightly toss the slices with lemon juice if desired to prevent browning.
03 -
Place sliced almonds in a dry skillet over medium heat. Stir frequently for 2 to 3 minutes until they turn golden and fragrant. Remove from pan immediately.
04 -
In a large mixing bowl, add the shredded green cabbage, red cabbage, carrots, sliced apples, toasted almonds, dried cranberries, and chopped parsley. Toss gently to combine.
05 -
In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and black pepper until emulsified.
06 -
Pour the dressing over the slaw mixture. Toss gently until all ingredients are evenly coated. Serve immediately or refrigerate for up to two hours to develop more flavor.
# Extra Tips:
01 -
For extra crunch, add the toasted almonds just before serving. Slice the apples shortly before mixing to maintain freshness.