Description
Crisp cabbage ribbons mingle with sweet-tart dried cranberries and nutty almonds, bathed in a zesty apple cider vinaigrette. This vibrant slaw brings festive color and tang to your Thanksgiving table, brightening every bite.
Ingredients
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1/2 cup dried cranberries
- 1/2 cup toasted sliced almonds
- 1/4 cup chopped fresh parsley
- 1/3 cup apple cider
- 2 tablespoons apple cider vinegar
- 3 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Toast the sliced almonds in a dry skillet over medium heat until golden and fragrant, then set aside to cool.
- In a large bowl combine shredded green cabbage, shredded red cabbage, shredded carrots, dried cranberries, and chopped parsley.
- In a separate bowl whisk together apple cider, apple cider vinegar, olive oil, honey, Dijon mustard, salt, and black pepper until well emulsified.
- Pour the apple cider vinaigrette over the slaw mixture and toss thoroughly to coat all ingredients evenly.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Just before serving, give the slaw a final toss and adjust seasoning if necessary.
Notes
- The slaw can be made a day ahead for deeper flavor absorption.
- For extra crunch add thinly sliced crisp apple or green onions.
- Substitute maple syrup for honey to make the vinaigrette vegan-friendly.
- Serve chilled and toss again just before plating.