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Cranberry Almond Thanksgiving Slaw with Apple Cider Vinaigrette

Cranberry almond slaw pairs crisp green and red cabbage, carrots, apple, and dried cranberries with a tangy apple cider vinaigrette. Chill it briefly so the flavors meld, then fold in toasted almonds just before serving for a crunchy Thanksgiving side dish.
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Prep Time 15 minutes
Cook Time 5 minutes
chilling 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

For the slaw
  • 6 cup green cabbage thinly sliced
  • 2 cup red cabbage thinly sliced
  • 1 cup carrots shredded
  • 1 apple large, crisp, cored and cut into thin matchsticks
  • 0.75 cup dried cranberries
  • 2 scallions thinly sliced
  • 0.5 cup almonds sliced
For the vinaigrette
  • 3 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 0.33 cup olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 skillet

Method
 

Make the slaw
  1. Combine the green cabbage, red cabbage, carrots, apple, dried cranberries, and scallions in a large bowl.
Make the vinaigrette
  1. Whisk the apple cider vinegar, Dijon mustard, honey, olive oil, kosher salt, and black pepper in a small bowl until well combined.
Dress and finish the slaw
  1. Pour the vinaigrette over the slaw and toss to coat.
  2. Cover and refrigerate for 15 to 30 minutes.
  3. Toast the sliced almonds in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until fragrant and lightly golden.
  4. Fold the toasted almonds into the slaw just before serving.

Notes

For the best crunch, fold in the toasted almonds just before serving. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended. For a vegan swap, use maple syrup instead of honey.