This cranberry almond Thanksgiving slaw brings crisp cabbage, tart apples, chewy dried cranberries, and toasted almonds together in a bright holiday side. I love serving it with a tangy apple cider vinaigrette when the table needs something fresh and crunchy alongside the richer Thanksgiving dishes.
Why You’ll Love This Slaw
This slaw is colorful, easy to prepare, and full of contrasting textures. The apples and cranberries add a sweet-tart pop, while toasted almonds bring a lovely crunch. You can slice the vegetables and mix the vinaigrette ahead, then toss everything shortly before serving for a relaxed holiday meal.
This Slaw Ingredients & Substitutions
- 6 cups finely shredded green cabbage
- 2 cups finely shredded red cabbage
- 1 large crisp apple, cored and thinly sliced or julienned
- 1 cup shredded carrots
- 3/4 cup dried cranberries
- 1/2 cup sliced almonds, toasted
- 2 tablespoons chopped fresh parsley
- 1/4 cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon fine salt, plus more to taste
- 1/8 teaspoon black pepper
Green and red cabbage make a festive base, but you can use all green cabbage if that is what you have. Swap the almonds for toasted pecans or sunflower seeds, and use a firm pear in place of the apple if you like. For a slightly sweeter dressing, add another teaspoon of maple syrup.
Step-by-Step Instructions to Make This Slaw
1. Toast the almonds
Set a dry skillet over medium heat. Add the sliced almonds and toast for 3 to 5 minutes, stirring often, until fragrant and lightly golden. Transfer them to a plate so they stop cooking.
2. Prepare the vegetables and fruit
Add the green cabbage, red cabbage, carrots, apple, dried cranberries, and parsley to a large serving bowl. Keep the apple slices fairly thin so they mix easily with the cabbage.
3. Mix the vinaigrette
In a small bowl or jar, whisk or shake together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper until combined.
4. Toss and serve
Pour the vinaigrette over the slaw and toss until everything is lightly coated. Fold in the toasted almonds just before serving, taste, and adjust the salt or pepper as needed.
Tips for Success
- Slice the cabbage thinly for a tender crunch that is easy to eat.
- Toast the almonds shortly before serving for the freshest flavor and crisp texture.
- To prep ahead, keep the dressing, sliced apple, and toasted almonds separate from the cabbage until close to serving time.
- If you are slicing the apple in advance, toss it with a little of the apple cider vinegar to help limit browning.
- Start with less salt, then taste the dressed slaw and adjust to suit your table.
Variations of This Slaw
Make it extra hearty by adding thinly sliced Brussels sprouts or a handful of baby spinach. For a creamy twist, replace a tablespoon of olive oil with plain yogurt. You can also add crumbled feta for a savory, tangy finish, or use toasted pecans instead of almonds for a deeper nutty flavor.
Serving Suggestions: What to Pair with This Slaw
Serve this slaw with roasted turkey, baked chicken, or a savory vegetable main. It also adds a fresh, crunchy contrast to mashed potatoes, roasted squash, green beans, and other Thanksgiving favorites. For a casual holiday lunch, tuck leftovers into a sandwich or wrap.
Storage & Reheating Instructions
Store dressed leftovers in an airtight container in the refrigerator for up to 2 days. The cabbage will soften as it sits, but the flavors will still be bright. This slaw is served chilled or at room temperature, so reheating is not needed. For the best make-ahead texture, refrigerate the chopped vegetables and dressing separately for up to 1 day, then toss just before serving.
Memories Made Around the Table
I like bringing a bowl of this slaw to the table when the holiday meal is full of warm, rich dishes. Its bright colors and crisp bite make it feel right at home among the Thanksgiving favorites, and there is always room for one more fresh side. I often set a little extra toasted almond topping nearby so everyone can add a final handful.
FAQs
Can I make cranberry almond Thanksgiving slaw ahead of time?
Yes. Shred the cabbage and carrots and mix the dressing up to a day ahead. Store them separately, and slice the apple and toss the slaw shortly before serving for the best texture.
What apples work best in this slaw?
Choose a firm, crisp apple such as Honeycrisp, Gala, or Granny Smith. A tart apple gives the slaw a sharper flavor, while a sweeter variety makes it a little milder.
Can I use a different nut?
Absolutely. Toasted pecans or chopped walnuts work well, and sunflower seeds are a good choice if you want a nut-free crunch.
How long will leftovers keep?
Keep leftovers covered in the refrigerator and enjoy them within 2 days. The slaw will lose some crunch as it rests, so it is best freshly tossed.
Final Thoughts
This cranberry almond Thanksgiving slaw is an easy way to add fresh color, crunch, and a bright apple cider dressing to the holiday table. Make it just before serving, pass the bowl around, and enjoy it alongside your favorite Thanksgiving dishes.
Thanksgiving Slaw
Equipment
- 1 Skillet
- 1 Large serving bowl
- 1 Small bowl or jar
Ingredients
- 6 cups green cabbage finely shredded
- 2 cups red cabbage finely shredded
- 1 crisp apple large, cored and thinly sliced or julienned
- 1 cup carrots shredded
- 0.75 cup dried cranberries
- 0.5 cup sliced almonds toasted
- 2 tablespoons fresh parsley chopped
- 0.25 cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- 0.25 teaspoon fine salt plus more to taste
- 0.125 teaspoon black pepper
Instructions
- Set a dry skillet over medium heat. Add the sliced almonds and toast for 3 to 5 minutes, stirring often, until fragrant and lightly golden. Transfer them to a plate so they stop cooking.
- Add the green cabbage, red cabbage, carrots, apple, dried cranberries, and parsley to a large serving bowl. Keep the apple slices fairly thin so they mix easily with the cabbage.
- In a small bowl or jar, whisk or shake together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper until combined.
- Pour the vinaigrette over the slaw and toss until everything is lightly coated. Fold in the toasted almonds just before serving, taste, and adjust the salt or pepper as needed.