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Thanksgiving Slaw with Cranberries and Almonds

A vibrant and crunchy holiday coleslaw featuring green cabbage, sweet dried cranberries, toasted almonds, and a creamy maple-cider dressing. The perfect refreshing side dish for Thanksgiving.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 8 Servings
Course: Salad, Side Dish
Cuisine: American, Holiday
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Slaw Base
  • 6 cups green cabbage thinly sliced or shredded
  • 0.5 cup red onion very thinly sliced
  • 1 cup dried cranberries
  • 0.5 cup sliced almonds
  • 0.25 cup fresh parsley finely chopped
Creamy Dressing
  • 0.75 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 0.5 tsp celery seed optional
  • 1 pinch salt and black pepper to taste

Equipment

  • Large mixing bowl
  • Small skillet
  • Whisk
  • Chef's knife or mandoline

Method
 

  1. Place sliced almonds in a dry skillet over medium-low heat. Cook, stirring frequently, for 3-5 minutes until fragrant and golden brown. Let cool completely.
  2. In a very large mixing bowl, combine the thinly sliced cabbage, red onion, dried cranberries, and chopped parsley.
  3. In a medium bowl, whisk together mayonnaise, apple cider vinegar, maple syrup, Dijon mustard, celery seed, salt, and pepper until smooth.
  4. Pour the dressing over the cabbage mixture and toss well to coat everything evenly.
  5. Let the slaw sit for 15-20 minutes for flavors to meld, if desired.
  6. Just before serving, add the toasted almonds and toss gently to combine.

Notes

Slice the cabbage and onion as thinly as possible for the best texture. Add almonds right before serving to keep them crunchy.