Thanksgiving Slaw
Ingredients
Vinaigrette:
- ⅓ cup neutral-flavored oil (canola, vegetable, grapeseed, avocado)
- ¼ cup apple cider vinegar
- 2 tablespoons pure maple syrup or honey
- 1 tablespoon dijon mustard
- ½ teaspoon coarse, kosher salt
Slaw:
- 10 cups finely shredded cabbage (from 1 medium head green cabbage, about 2 to 2 1/2 pounds)
- 1 cup toasted pecans or sliced almonds (see note)
- 1 cup dried cranberries (i.e. craisins)
- ¼ to ½ cup finely diced red onion (see note!)
- ¼ cup chopped fresh parsley
- Salt and pepper, to taste
Instructions
- For the vinaigrette, in a 2-cup liquid measuring cup or medium bowl, whisk together all the ingredients until well-combined. Set aside.
- In a serving bowl, toss together the cabbage, pecans (or almonds), cranberries, onion and parsley.
- Drizzle the dressing over the top and toss to combine evenly. Season to taste with salt and pepper, if needed.
- Serve immediately or refrigerate for up to 2 hours before serving. Give the slaw a quick toss to recombine ingredients right before serving if made ahead.
Notes
Toasted Nuts: this microwave-method makes easy work of toasting the pecans or almonds.
Cabbage: you can use pre-shredded coleslaw/cabbage in place of slicing the cabbage yourself. Look for thinly sliced pre-packaged coleslaw/cabbage.
Red Onions: if you want to tone down the pungent bite of the red onions, either toss them in with the dressing and let sit for 10 to 20 minutes OR soak the onions in ice water for 10 minutes (drain, pat dry and use in the recipe).