Description
This Pioneer Woman Cranberry Almond Slaw with Apple Cider Vinaigrette is crisp, tangy, and sweet, the perfect refreshing side for Thanksgiving or any fall meal. Featuring fresh cabbage, dried cranberries, and almonds tossed in a maple-sweetened vinaigrette, it’s ready in just 20 minutes.
Ingredients
Apple Cider Vinaigrette
6 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
2 tablespoons maple syrup
2 teaspoons Dijon mustard
1 small clove garlic, minced
½ teaspoon kosher salt
¼ teaspoon black pepper
Cranberry Almond Slaw
½ head green cabbage
½ small red onion
1 cup dried cranberries
1 cup sliced almonds
½ cup flat leaf parsley
Instructions
1. In a small mason jar, combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper. Shake until emulsified and refrigerate until needed.
2. Slice cabbage into thin shreds, removing the core. Place in a large mixing bowl.
3. Thinly slice red onion and chop parsley, then add both to the bowl.
4. Add dried cranberries and sliced almonds, tossing gently to mix.
5. Shake vinaigrette again, drizzle over the slaw, and toss to coat evenly.
6. Serve immediately or refrigerate for up to 1 hour before serving.
Notes
Make ahead by preparing vinaigrette and slaw separately up to 2 days in advance. Combine before serving.
For a nut-free option, replace almonds with sunflower or pumpkin seeds.
Add sliced apples or pomegranate seeds for extra fall flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 192
- Sugar: 13g
- Sodium: 139mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg