I love bringing this cranberry almond Thanksgiving slaw to the holiday table because it adds a crisp, colorful contrast to rich mains and cozy sides. Tossed with a tangy apple cider vinaigrette, it is easy to prepare ahead and serves six to eight people.
Why You’ll Love This Cranberry Almond Slaw
This slaw is crunchy, sweet-tart, and refreshing, with crisp cabbage, juicy apple, chewy cranberries, and toasted almonds in every bite. The simple vinaigrette comes together quickly, and you can prep most of the ingredients in advance for a less hectic Thanksgiving.
Cranberry Almond Slaw Ingredients & Substitutions
- 6 cups thinly sliced green cabbage, about half a medium head
- 1 cup thinly sliced red cabbage
- 1 large crisp apple, cored and cut into matchsticks
- 1 medium carrot, peeled and grated
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds, toasted
- 2 tablespoons finely sliced green onion
- 2 tablespoons chopped fresh parsley
- 1/4 cup olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon fine salt, plus more to taste
- 1/8 teaspoon black pepper
For a little extra sweetness, use a crisp pear in place of the apple. Pecans or sunflower seeds can stand in for the almonds, and maple syrup works instead of honey.
Step-by-Step Instructions to Make Cranberry Almond Slaw
1. Make the vinaigrette
Whisk the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper in a small bowl until blended.
2. Prepare the slaw ingredients
Add the green cabbage, red cabbage, apple, carrot, cranberries, green onion, and parsley to a large serving bowl.
3. Toss with dressing
Pour the vinaigrette over the slaw and toss well so the vegetables and fruit are lightly coated. Let it rest for 10 to 15 minutes so the flavors can mingle.
4. Finish and serve
Fold in the toasted almonds just before serving. Taste and adjust the salt or pepper if needed.
Tips for Success
- Slice the cabbage thinly so it is tender and easy to scoop, while still staying crisp.
- Toast the almonds in a dry skillet over medium-low heat for a few minutes, stirring often, until fragrant. Let them cool before adding.
- If preparing the slaw ahead, keep the dressing and almonds separate until close to serving time.
- Cut the apple just before tossing, or coat the slices with a little vinaigrette to help keep them from browning.
Variations of Cranberry Almond Slaw
Add thinly sliced celery for extra crunch, or mix in a handful of baby kale for a leafy twist. For a creamier dressing, whisk in two tablespoons of plain yogurt. If you like a sharper, tangier slaw, add an extra teaspoon of apple cider vinegar.
Serving Suggestions: What to Pair with Cranberry Almond Slaw
Serve this slaw alongside roasted turkey, baked chicken, or a hearty vegetable main. It also makes a fresh counterpoint to mashed potatoes, roasted root vegetables, and warm dinner rolls. For a casual gathering, spoon it into sandwiches or serve it as part of a holiday buffet.
Storage & Reheating Instructions
Store leftover dressed slaw in an airtight container in the refrigerator for up to two days. The cabbage softens as it sits, so for the best crunch, store the dressing, slaw mixture, and almonds separately and combine them shortly before serving. This salad is served cold and does not need reheating.
Memories Made Around the Table
I love the moment a colorful bowl of slaw lands among the familiar Thanksgiving dishes. The tart cranberries and crisp apple bring a little brightness to the plate, and the toasted almonds add a satisfying crunch that invites everyone back for another scoop.
FAQs
Can I make this slaw ahead of time?
Yes. Slice the cabbage and carrot and make the vinaigrette up to a day ahead. Store them separately in the refrigerator, then slice the apple and toss everything together shortly before serving.
How do I keep the slaw crunchy?
Keep the dressing and almonds separate until serving. Thinly sliced cabbage holds its crunch well, especially when the slaw is dressed shortly before the meal.
Can I use a bagged cabbage mix?
Yes. Use about seven cups of a plain cabbage slaw mix, then add the apple, cranberries, almonds, and dressing as directed.
What kind of apple works best?
A crisp, slightly tart apple such as Granny Smith, Honeycrisp, or Pink Lady gives the slaw a pleasant crunch and balances the sweet cranberries.
Final Thoughts
This cranberry almond slaw is a simple way to bring fresh color and crunch to a Thanksgiving spread. With its apple cider vinaigrette and make-ahead options, it is an easy side to return to for holiday meals and everyday dinners alike.
Cranberry Almond Slaw
Equipment
- 1 Large serving bowl
- 1 Small bowl for the vinaigrette
- 1 Whisk
Ingredients
- 6 cups green cabbage thinly sliced
- 1 cup red cabbage thinly sliced
- 1 large crisp apple cored and cut into matchsticks
- 1 medium carrot peeled and grated
- 0.5 cup dried cranberries
- 0.5 cup sliced almonds toasted
- 2 tablespoons green onion finely sliced
- 2 tablespoons fresh parsley chopped
- 0.25 cup olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 0.25 teaspoon fine salt plus more to taste
- 0.125 teaspoon black pepper
Instructions
- Whisk the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper in a small bowl until blended.
- Add the green cabbage, red cabbage, apple, carrot, cranberries, green onion, and parsley to a large serving bowl.
- Pour the vinaigrette over the slaw and toss well so the vegetables and fruit are lightly coated. Let it rest for 10 to 15 minutes so the flavors can mingle.
- Fold in the toasted almonds just before serving. Taste and adjust the salt or pepper if needed.