Description
This Pioneer Woman Thanksgiving Cranberry Almond Slaw is a vibrant and refreshing salad made with crisp cabbage, apples, toasted almonds, and cranberries in a tangy apple cider vinaigrette. Quick to prepare and perfect for any holiday table.
Ingredients
2 cups shredded green cabbage
2 cups shredded red cabbage
2 large carrots, shredded
2 medium apples, thinly sliced
1/2 cup sliced almonds, toasted
1/2 cup dried cranberries
1/4 cup chopped parsley
Dressing:
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
1 small garlic clove, minced
Salt and pepper to taste
Instructions
1. Shred both cabbages and carrots finely.
2. Slice apples and toss with lemon juice to prevent browning.
3. Toast almonds in a dry pan until golden, then let cool.
4. Whisk olive oil, vinegar, maple syrup, Dijon, garlic, salt, and pepper.
5. Combine all ingredients in a bowl.
6. Pour dressing and toss until evenly coated.
7. Rest for 10–15 minutes before serving.
Notes
Prep ahead by keeping vegetables and dressing separate.
Make nut-free using pumpkin or sunflower seeds.
Add green onions or feta for more flavor.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish, Salad
- Method: Mixing
- Cuisine: American, Thanksgiving
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg