Cranberry Almond Thanksgiving Slaw Recipe
- Prep Time: 20 minutes
- Total Time: 20 minutes
Ingredients
Scale
For the Slaw
- 4 cups shredded green cabbage
- 2 cups shredded purple cabbage
- 1 cup shredded carrots
- 1/2 cup dried cranberries
- 1/3 cup sliced almonds
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped fresh parsley (optional)
For the Dressing
- 1/3 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Prepare the Slaw Base
- Mix the Vegetables: In a large mixing bowl, combine the green cabbage, purple cabbage, shredded carrots, dried cranberries, sliced almonds, and red onion. Add the parsley if using. Toss to mix the ingredients well.
Make the Dressing
- Whisk the Dressing Ingredients: In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until smooth and well-combined.
Assemble the Slaw
- Add the Dressing to the Slaw: Pour the dressing over the slaw mixture and toss until the vegetables are evenly coated.
- Chill the Slaw: For the best flavor, refrigerate the slaw for at least 30 minutes before serving to allow the flavors to meld.
Serve
- Final Touch: Give the slaw a quick toss before serving and adjust seasoning if necessary.
Nutrition
- Serving Size: 6-8 servings
- Calories: 180kcal
- Fat: 12g
- Carbohydrates: 18g
- Protein: 3g