Description
A vibrant and refreshing slaw featuring cranberries and almonds, dressed with a zesty apple cider vinaigrette, perfect for Thanksgiving.
Ingredients
Scale
- 4 cups shredded green cabbage
- 1 cup shredded carrots
- 1 cup fresh cranberries
- 1/2 cup sliced almonds
- 1/4 cup chopped green onions
- 1/2 cup apple cider vinegar
- 1/4 cup olive oil
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- In a large bowl, combine the shredded cabbage, carrots, cranberries, sliced almonds, and green onions.
- In a separate bowl, whisk together the apple cider vinegar, olive oil, honey, Dijon mustard, salt, and pepper until well combined.
- Pour the vinaigrette over the slaw mixture and toss to coat evenly.
- Let the slaw sit for at least 30 minutes in the refrigerator to allow the flavors to meld.
- Serve chilled as a side dish for your Thanksgiving meal.
Notes
- For a vegan option, substitute honey with maple syrup.
- This slaw can be made a day in advance for convenience.
- Feel free to add other ingredients like apples or nuts for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg