Irresistible Thanksgiving Slaw Recipe with Apple Cider Dressing
A vibrant slaw featuring fresh veggies, dried cranberries, and toasted almonds, tossed in a sweet and tangy apple cider vinaigrette. Perfect as a refreshing side dish for Thanksgiving or any festive occasion.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Total Time: 18 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 4 cups shredded green cabbage (or a mix of green and red cabbage)
- 1 cup shredded carrots
- 1/2 cup thinly sliced red onion
- 1/3 cup dried cranberries (unsweetened if preferred)
- 1/3 cup sliced almonds (lightly toasted)
- 1/4 cup apple cider vinegar
- 2 tablespoons honey (or maple syrup for a vegan option)
- 1/3 cup olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Shred the cabbage and carrots, and thinly slice the red onion. Place them in a large mixing bowl.
- Toast the sliced almonds in a small pan over medium heat until golden brown, about 2-3 minutes.
- Combine apple cider vinegar, honey, olive oil, Dijon mustard, garlic powder, salt, and pepper in a small jar or bowl. Whisk or shake until well combined.
- Pour the vinaigrette over the veggies and toss until evenly coated.
- Add the dried cranberries and toasted almonds to the slaw. Toss again and adjust seasoning if needed.
- Chill the slaw in the fridge for at least 15 minutes before serving.
Notes
[‘Use pre-shredded cabbage and carrots to save time.’, ‘Hold off on adding almonds until just before serving to keep them crunchy.’, ‘Taste the vinaigrette before tossing to adjust sweetness or tanginess.’, ‘Using a mix of red and green cabbage adds color and flavor.’]
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 8
- Sodium: 150
- Fat: 10
- Saturated Fat: 1.5
- Carbohydrates: 12
- Fiber: 3
- Protein: 2
Keywords: Thanksgiving slaw, apple cider dressing, cranberry almond slaw, holiday side dish, fall recipe