Thanksgiving is always such a whirlwind of heavy, comforting dishes, so I love bringing something bright and crunchy to the table. I first made This Salad a few years ago when I realized our holiday spread was missing a fresh element to balance out the rich gravy and savory stuffing. It has quickly become a favorite tradition that everyone looks forward to as soon as the autumn leaves start to fall.
Recipe Details
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Servings: 8 servings
- Difficulty: Easy
Nutrition Information (Per Serving)
- Calories: 185
- Protein: 3g
- Carbs: 22g
- Fat: 10g
Why You’ll Love This Salad
This Salad provides the perfect textural contrast to the soft textures of mashed potatoes and turkey that usually dominate the Thanksgiving plate. The combination of tart dried cranberries, toasted almonds, and a zesty apple cider dressing creates a flavor profile that is both sophisticated and approachable. It is incredibly easy to assemble, making it a stress-free addition to your holiday cooking schedule when oven space is at a premium.
This Salad Ingredients & Substitutions
- 6 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1 cup dried cranberries
- 3/4 cup slivered almonds, toasted
- 1/2 cup thinly sliced green onions
- 1/3 cup apple cider vinegar
- 1/2 cup extra virgin olive oil
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
If you are short on time, you can use two bags of pre-shredded coleslaw mix instead of cutting the cabbage and carrots yourself. Maple syrup is a wonderful alternative to honey if you want a deeper autumnal flavor, and you can swap the slivered almonds for toasted pecans or walnuts depending on what you have in your pantry. For those who enjoy a bit of fruitiness, adding a thinly sliced Granny Smith apple just before serving adds an extra layer of tart crunch.
Step-by-Step Instructions to Make This Salad
Step 1: Prepare the Vegetables
In a very large mixing bowl, combine the shredded green cabbage, red cabbage, and shredded carrots. Toss them together until the colors are evenly distributed. Add the dried cranberries and sliced green onions to the mixture, and give it another light toss to ensure the fruit is not all clumped at the bottom.
Step 2: Toast the Almonds
Place the slivered almonds in a small skillet over medium heat. Stir them constantly for about 3 to 5 minutes until they become golden brown and fragrant. Be careful not to leave them unattended as they can burn quickly. Once toasted, remove them from the heat and let them cool completely before adding them to the bowl.
Step 3: Whisk the Vinaigrette
In a small jar or a medium bowl, whisk together the apple cider vinegar, extra virgin olive oil, honey, Dijon mustard, salt, and black pepper. Continue whisking until the dressing is fully emulsified and the honey has completely dissolved into the vinegar.
Step 4: Dress and Toss
Pour the apple cider vinaigrette over the cabbage mixture. Use large spoons or salad tongs to toss everything together until every shred of cabbage is lightly coated in the dressing. Add the cooled toasted almonds last and give one final gentle toss to keep them crunchy.
Step 5: Chill and Serve
For the best flavor, let the salad sit in the refrigerator for at least 20 minutes before serving. This allows the cabbage to soften slightly and the flavors to meld together. Give it one more quick toss right before putting it on the Thanksgiving table.
Tips for Success
To keep This Salad as crisp as possible, wait to add the toasted almonds until just before you are ready to eat. If you find the dressing has settled at the bottom of the bowl, a quick stir will bring those bright flavors back to the top. Always use fresh black pepper and high quality olive oil, as these simple ingredients make a significant difference in the final taste of the vinaigrette. If you are preparing this several hours in advance, keep the dressing and the cabbage mixture separate until about 30 minutes before dinner time.
Variations of This Salad
You can easily customize This Salad to fit your family preferences or dietary needs. For a creamier version, whisk in two tablespoons of Greek yogurt or mayonnaise into the dressing. If you want more harvest flavors, add half a cup of crumbled feta cheese or some diced celery for extra earthiness. For a bit of heat, a pinch of crushed red pepper flakes in the vinaigrette provides a nice contrast to the sweet cranberries.
Serving Suggestions: What to Pair with This Salad
This Salad is the ultimate companion to a traditional roast turkey and savory herb stuffing. Its bright acidity cuts through the richness of buttery mashed potatoes and creamy green bean casserole perfectly. It also works beautifully as a topping for leftover turkey sandwiches the next day, adding a much needed crunch to the meal. If you are hosting a smaller gathering, it pairs wonderfully with roasted chicken or even a simple vegetable tart.
Storage & Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. While the cabbage will soften over time, the flavors actually deepen, making it a delicious snack the next day. This dish should not be frozen, as the fresh vegetables will lose their texture. There is no need to reheat This Salad, as it is designed to be served cold or at room temperature for the best experience.
Memories Made Around the Table
I remember one Thanksgiving when our oven decided to stop working halfway through the morning. While the chaos of finding a backup plan for the turkey ensued, I sat at the counter quietly shredding cabbage for This Salad. It was a grounding moment of preparation amidst the holiday stress, and seeing the vibrant colors come together reminded me that the simplest parts of the meal are often the most beautiful. When we finally sat down to eat, that bowl of fresh slaw was the first thing to disappear, proving that sometimes the side dishes truly steal the show.
FAQs
Can I make this salad a day in advance?
Yes, you can prepare the cabbage mixture and the dressing a day ahead of time. Store them in separate containers in the fridge and toss them together shortly before serving to ensure the vegetables stay crisp and fresh.
What if I do not have apple cider vinegar?
You can substitute white wine vinegar or rice vinegar if you do not have apple cider vinegar on hand. While the flavor will change slightly, it will still provide the necessary acidity to balance the salad.
How do I stop the almonds from getting soggy?
The best way to maintain the crunch is to add the toasted almonds at the very last second. If you are bringing This Salad to a potluck, carry the almonds in a small bag and sprinkle them over the top right before people start serving themselves.
Can I use frozen cranberries?
It is not recommended to use frozen cranberries for This Salad as they are too tart and watery when thawed. Dried cranberries provide the perfect chewy texture and concentrated sweetness that this recipe requires.
Is this recipe suitable for large groups?
Absolutely, this recipe is very easy to double or triple. Just make sure you have a large enough bowl to toss everything together without spilling. It is one of the most cost-effective and simple ways to feed a large crowd during the holidays.
Final Thoughts
Bringing This Salad to your Thanksgiving table is a wonderful way to add color, nutrition, and a burst of freshness to the holiday feast. It is a reliable, crowd-pleasing dish that requires no cooking time and very little effort, allowing you to focus on your guests and the main course. I hope This Salad becomes a cherished part of your holiday tradition just as it has for my family.
Cranberry Almond Thanksgiving Slaw with Apple Cider Vinaigrette
- Total Time: 15 minutes
Ingredients
- 6 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1 cup dried cranberries
- 3/4 cup slivered almonds, toasted
- 1/2 cup thinly sliced green onions
- 1/3 cup apple cider vinegar
- 1/2 cup extra virgin olive oil
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a very large mixing bowl, combine the shredded green cabbage, red cabbage, and shredded carrots. Toss them together until the colors are evenly distributed. Add the dried cranberries and sliced green onions to the mixture, and give it another light toss to ensure the fruit is not all clumped at the bottom.
- Place the slivered almonds in a small skillet over medium heat. Stir them constantly for about 3 to 5 minutes until they become golden brown and fragrant. Be careful not to leave them unattended as they can burn quickly. Once toasted, remove them from the heat and let them cool completely before adding them to the bowl.
- In a small jar or a medium bowl, whisk together the apple cider vinegar, extra virgin olive oil, honey, Dijon mustard, salt, and black pepper. Continue whisking until the dressing is fully emulsified and the honey has completely dissolved into the vinegar.
- Pour the apple cider vinaigrette over the cabbage mixture. Use large spoons or salad tongs to toss everything together until every shred of cabbage is lightly coated in the dressing. Add the cooled toasted almonds last and give one final gentle toss to keep them crunchy.
- For the best flavor, let the salad sit in the refrigerator for at least 20 minutes before serving. This allows the cabbage to soften slightly and the flavors to meld together. Give it one more quick toss right before putting it on the Thanksgiving table.
- Cook Time: 15 minutes
- Diet: Gluten-Free, Vegetarian