Description
Cranberry almond thanksgiving slaw brings festive crunch to holiday tables with bold seasonal flavors. Crisp cabbage, tart berries, and nutty almonds create a refreshing side dish perfect for complementing rich turkey and classic stuffing.
Ingredients
Scale
Vegetables:
- 4 cups (946 ml) shredded green cabbage
- 2 cups (473 ml) shredded red cabbage
- 1 cup (237 ml) shredded carrots
Toppings and Nuts:
- ½ cup (118 ml) dried cranberries
- ½ cup (118 ml) sliced almonds (toasted for extra crunch)
- ¼ cup (59 ml) chopped fresh parsley
Dressing:
- ¼ cup (59 ml) olive oil
- 2 tablespoons (30 ml) apple cider vinegar
- 1 tablespoon (15 ml) Dijon mustard
- 1 tablespoon (15 ml) honey (or maple syrup for a vegan option)
- ½ teaspoon (2.5 ml) salt
- ¼ teaspoon (1.25 ml) black pepper
Instructions
- Create a vibrant base by combining shredded green and red cabbage with julienned carrots in a spacious mixing vessel, ensuring a colorful and textural foundation for the festive slaw.
- Incorporate dried cranberries, providing bursts of sweet-tart flavor and festive crimson accents throughout the mixture.
- Sprinkle sliced almonds for a delightful crunch and nutty undertone, gently folding the ingredients to distribute evenly.
- Chop fresh parsley and scatter across the vegetable medley, adding a hint of herbaceous brightness and visual appeal.
- Craft a harmonious dressing by whisking olive oil with tangy apple cider vinegar, creating a smooth emulsion that will bind the components.
- Introduce Dijon mustard for a subtle piquant depth, balancing the dressing’s richness with a gentle kick of flavor.
- Drizzle honey to provide a delicate sweetness that complements the vinegar’s acidity, creating a nuanced and balanced vinaigrette.
- Season the dressing with salt and freshly ground black pepper, enhancing the overall flavor profile.
- Pour the meticulously prepared dressing over the vegetable mixture, gently tossing to ensure every ingredient is luxuriously coated.
- Allow the slaw to rest for 15-20 minutes, enabling the flavors to meld and intensify, transforming the dish into a cohesive culinary experience.
Notes
- Prep ahead and let the slaw marinate longer to enhance flavor infusion and soften the cabbage slightly.
- Toast almonds briefly in a dry skillet to boost their nutty richness and add extra crunch to the dish.
- Swap honey with maple syrup for a vegan version or use agave nectar to create a plant-based alternative dressing.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, though the slaw might lose some initial crispness after the first day.
- Prep Time: 20 minutes
- Category: Lunch, Appetizer
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg