Cranberry Almond Thanksgiving Slaw
A vibrant, crunchy slaw with sweet cranberries, toasted almonds, and a tangy-sweet dressing—perfect for holiday feasts. Ready in 45 minutes!
Ingredients
- 4 cups shredded green cabbage
- 2 cups shredded purple cabbage
- 1 cup shredded carrots
- ½ cup dried cranberries
- ⅓ cup sliced almonds
- ¼ cup thinly sliced red onion
- ¼ cup chopped fresh parsley optional
- ⅓ cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- In a large bowl, combine green cabbage, purple cabbage, carrots, cranberries, almonds, red onion, and parsley.
- In a small bowl, whisk mayo, vinegar, Dijon mustard, honey, salt, and pepper until smooth.
- Pour dressing over slaw and toss to coat.
- Refrigerate for 30+ minutes before serving.
Notes
- Toast almonds for extra flavor.
- Swap honey with maple syrup for a vegan version.
- Store leftovers in an airtight container for up to 2 days.