Description
This Cranberry Almond Thanksgiving Slaw is a vibrant and festive side dish perfect for holiday gatherings. Featuring crunchy green cabbage, sweet carrots, tart dried cranberries, and toasty almonds, all tossed in a light apple cider vinegar and honey dressing, this slaw offers a delightful balance of flavors and textures. Easy to prepare and served chilled, it’s a refreshing and healthy accompaniment to your Thanksgiving feast.
Ingredients
Vegetables
- 4 cups green cabbage, finely shredded
- 2 medium carrots, grated
- 3 green onions, chopped
Add-ins
- 1/2 cup dried cranberries
- 1/3 cup slivered almonds
Dressing
- 1/4 cup apple cider vinegar
- 2 tablespoons honey
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Prepare the Vegetables: Begin by finely shredding the green cabbage and grating the carrots. Place them in a large mixing bowl to create the base of the slaw.
- Add the Mix-ins: Toss in the dried cranberries, slivered almonds, and chopped green onions into the bowl with the cabbage and carrots, distributing the ingredients evenly.
- Make the Dressing: In a small bowl, whisk together the apple cider vinegar, honey, olive oil, salt, and pepper until the dressing is smooth and well combined.
- Combine: Pour the dressing over the slaw mixture. Gently toss everything together to ensure the cabbage and carrots are evenly coated with the flavorful dressing.
- Chill: Refrigerate the slaw for at least 30 minutes before serving. This resting time allows the flavors to meld and the slaw to become crisp and refreshing.
- Serve: Give the slaw a quick toss once chilled and serve as a festive, tangy side dish that complements any Thanksgiving meal.
Notes
- Almonds can be toasted lightly for added crunch and flavor.
- Adjust honey quantity for more or less sweetness depending on preference.
- Slaw can be prepared a few hours in advance and stored refrigerated.
- Substitute dried cranberries with dried cherries or raisins for variation.
- For a nut-free version, omit almonds or substitute with pumpkin seeds.
