Thanksgiving Slaw

Yum

The idea of serving salad at Thanksgiving is, in theory, a good one — you want something light, crunchy, and refreshing to balance out the roast turkey and rich sides.


Recipe_Thanksgiving_Slaw

Ingredients

For the dressing:

  • 1/3 cup vegetable oil
  • 1/4 cup apple cider vinegar
  • 2 tablespoons maple syrup
  • 4 teaspoons Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/2 medium red onion, finely chopped

For the salad:

  • 1 small head green cabbage (about 2 1/2 pounds, or about 10 cups shredded cabbage)
  • 3/4 cup sliced almonds, toasted
  • 3/4 cup dried cranberries
  • 3/4 cup fresh Italian parsley leaves, coarsely chopped
  • Kosher salt
  • Freshly ground black pepper

Instructions

  1. Make the dressing: Whisk the vinegar, oil, maple syrup, Dijon, and salt together in a large bowl. Add the red onion and stir to combine. Let sit at least 10 minutes for the flavors to meld. Meanwhile, prepare the cabbage.
  2. Make the salad: Cut the cabbage into eight wedges through the core, then cut the core from each piece. Thinly slice the cabbage wedges crosswise to shred.
  3. Add the shredded cabbage, almonds, cranberries, and parsley to the dressing and toss to combine. Taste and season with salt and pepper as needed.

Recipe Notes

Make ahead: This slaw can sit out at room temperature for up to 2 hours without wilting, making it a great make-ahead or buffet dish.

Storage: Leftover slaw can be stored in an airtight container in the refrigerator for up to 1 day.

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