Cranberry Almond Thanksgiving Slaw Recipe
This Cranberry Almond Thanksgiving Slaw is a fresh, colorful, and flavorful side dish that adds a crunchy contrast to your holiday feast. Made with shredded cabbage, sweet cranberries, and toasted almonds, all tossed in a tangy-sweet dressing, it’s a light and refreshing addition to your Thanksgiving table. Bonus: it’s quick to prepare and can be made ahead of time!
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Slaw:
- 4 cups green cabbage, finely shredded
- 2 cups red cabbage, finely shredded
- 1 cup carrots, julienned
- ½ cup dried cranberries
- ½ cup sliced almonds, toasted
- 3 green onions, thinly sliced
- ¼ cup fresh parsley, chopped (optional)
For the Dressing:
- ¼ cup apple cider vinegar
- 3 tablespoons olive oil
- 1 tablespoon honey (or maple syrup for a vegan option)
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the Slaw: In a large mixing bowl, combine the green cabbage, red cabbage, carrots, dried cranberries, almonds, green onions, and parsley.
- Make the Dressing: In a small bowl or jar, whisk together the apple cider vinegar, olive oil, honey, Dijon mustard, salt, and black pepper until well combined.
- Toss & Serve: Pour the dressing over the slaw and toss everything together until evenly coated.
- Let it Rest (Optional): For the best flavor, let the slaw sit in the refrigerator for 30 minutes before serving.
- Serve & Enjoy! Garnish with extra almonds and cranberries if desired.
Notes
- Best if served fresh but can be made up to 1 day in advance and stored in the fridge.
- Swap the almonds for pecans or walnuts for a different flavor.
- For a creamy version, mix in ¼ cup Greek yogurt or mayo with the dressing.
- Add feta or goat cheese for extra richness