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.
