Description
This Cranberry Almond Thanksgiving Slaw is a vibrant and refreshing side dish perfect for the holiday table. Combining crunchy green cabbage and sweet carrots with tart dried cranberries, crunchy almonds, and a tangy honey-apple cider vinegar dressing, this slaw is both festive and flavorful. Ready in just 15 minutes, it offers a delightful balance of textures and flavors, making it an ideal complement to your Thanksgiving feast.
Ingredients
Scale
Vegetables
- 4 cups green cabbage, finely shredded
- 1 cup carrots, grated
- 2 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 both into 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 onion into the bowl with the cabbage and carrots, distributing them evenly for balanced flavor and texture.
- Make the Dressing: In a small bowl, whisk together the apple cider vinegar, honey, olive oil, salt, and pepper until the mixture is well combined and emulsified to create a flavorful dressing.
- Combine: Pour the prepared dressing over the slaw mixture. Gently toss all the ingredients together to ensure the cabbage and carrots are evenly coated with the tangy dressing.
- Chill: Place the slaw in the refrigerator for at least 30 minutes to allow the flavors to meld and the vegetables to absorb the dressing, enhancing the overall taste.
- Serve: Give the chilled slaw a quick toss before serving. This refreshing side dish is now ready to be enjoyed alongside your Thanksgiving meal.
Notes
- For added crunch, toast the slivered almonds lightly before adding them to the slaw.
- You can substitute honey with maple syrup for a vegan option.
- Adjust the amount of honey and vinegar to taste for sweeter or tangier dressing.
- Slaw can be prepared up to a day in advance and stored covered in the refrigerator.
- Try adding other nuts like pecans or walnuts for variation.
