Description
A refreshing and festive side dish perfect for Thanksgiving, this Cranberry Almond Thanksgiving Slaw combines crisp green cabbage, sweet carrots, tart dried cranberries, and crunchy almonds tossed in a tangy apple cider vinegar and honey dressing. It’s a colorful, flavorful addition to any holiday meal that’s quick to prepare and served chilled.
Ingredients
Vegetables
- 4 cups green cabbage, finely shredded
- 1 cup carrots, grated
- 3 green onions, chopped
Mix-ins
- 1/2 cup dried cranberries
- 1/3 cup slivered almonds
Dressing
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the Vegetables: Begin by finely shredding the green cabbage and grating the carrots. Place them in a large mixing bowl.
- Add the Mix-ins: Toss in the dried cranberries, slivered almonds, and chopped green onion to the bowl with the cabbage and carrots.
- Make the Dressing: In a small bowl, whisk together the apple cider vinegar, honey, olive oil, salt, and pepper until well combined.
- Combine: Pour the dressing over the slaw mixture. Gently toss everything together until the cabbage and carrots are evenly coated with the dressing.
- Chill: Let the slaw sit in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully.
- Serve: Give the slaw a quick toss before serving. It will be a refreshing addition to your Thanksgiving table!
Notes
- For extra crunch, toast the almonds lightly before adding them to the slaw.
- You can substitute honey with maple syrup to make the dressing vegan-friendly.
- Adjust the salt and pepper according to your taste preferences.
- Make ahead: This slaw can be prepared a few hours in advance and stored chilled to deepen the flavors.
- For added zest, sprinkle some freshly grated lemon zest into the dressing.
