Name: Cranberry Almond Slaw Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 20 min
Cuisine: American
Ingredients: 2 cups shredded green cabbage; 2 cups shredded red cabbage; 2 large carrots, shredded; 2 medium apples (Honeycrisp or Gala), sliced; 1/2 cup dried cranberries; 1/4 cup fresh parsley, chopped; 1/2 cup sliced almonds (toasted); 1/4 cup olive oil; 2 tablespoons apple cider vinegar; 1 tablespoon maple syrup; 1 teaspoon Dijon mustard; 1 small garlic clove, minced; Salt and pepper, to taste

Jump to Recipe· 4.4 from 8 reviews

I absolutely love sharing this Cranberry Almond Slaw Recipe with everyone because it’s such a refreshing and vibrant dish that brightens up any meal. With its perfect mix of crunchy cabbage, sweet dried cranberries, and toasted almonds, all brought together by a tangy and slightly sweet apple cider vinaigrette, this slaw is my go-to side for holidays, weeknight dinners, or just when I want something light but flavorful. It’s quick to whip up, colorful on the plate, and always gets compliments, so I’m excited for you to try it too!

Why You’ll Love This Cranberry Almond Slaw Recipe

What truly stands out to me about this Cranberry Almond Slaw Recipe is how well the flavors and textures play off each other. The crispness of the green and red cabbage gives a beautiful crunch, while the shredded carrots and juicy apple slices add a natural sweetness. The dried cranberries bring in subtle tart notes that are perfectly balanced by the rich, nutty crunch of toasted almonds. Plus, the apple cider vinaigrette dressing ties everything together with just the right amount of tang and sweetness, creating a slaw that’s bright, fresh, and incredibly satisfying.

Besides the taste, I love how easy this recipe is to prepare. It doesn’t require any complicated steps or hours in the kitchen, which means I can throw it together quickly whether I’m planning a big holiday feast or just a casual family meal. It’s a versatile side that works beautifully with roasted turkey, grilled tofu, or even a simple sandwich. I’m always reaching for this recipe when I want something colorful and healthy that still feels festive and special.

Ingredients You’ll Need

A clear glass bowl filled with a fresh cabbage salad that has shredded green and purple cabbage, thin slices of radish, and some light green cabbage pieces mixed together. On top, a woman's hand is pouring a bright orange dressing from a small glass jar over the colorful salad. The bowl is placed on a white marbled surface. The scene is bright and focused on the vibrant colors and textures of the cabbage and dressing photo taken with an iphone --ar 4:5 --v 7

The beauty of this slaw is in its simplicity. Each ingredient is essential for building the perfect balance of taste, texture, and color. From the crisp cabbage and sweet apples to the crunchy almonds and bright dressing components, every element contributes something unique that makes this salad shine.

Pro Tip ✨

Check out the full list of ingredients and measurements in the recipe card below.

Green and red cabbage: Using both adds a vibrant color contrast and a variety of textures to the slaw.
Carrots: Shredded for sweetness and an extra crunch that complements the cabbage.
Apples (Honeycrisp or Gala): Their natural sweetness and crispness brighten the entire dish.
Sliced almonds: Toasted to deepen their flavor and add a satisfying nutty crunch.
Dried cranberries: Provide tart bursts that contrast beautifully with the dressing.
Fresh parsley: Adds a fresh herbaceous note and a pop of green color.
Olive oil: Creates a smooth base for the tangy dressing.
Apple cider vinegar: The key tangy component that brings acidity and brightness.
Maple syrup: Adds subtle natural sweetness to balance the vinegar.
Dijon mustard: Gives the dressing a little kick and helps emulsify it.
Garlic: Minced garlic infuses fragrant depth to the dressing.
Salt and pepper: Essential for seasoning the slaw perfectly.

Directions

Step 1: Start by shredding the green and red cabbage into thin strips for the best crunch and texture.

Step 2: Peel and shred the carrots, then slice the apples into thin sticks. Toss the apple slices with a little lemon juice to prevent browning and keep them fresh-looking.

Step 3: Next, toast the sliced almonds in a dry pan over medium heat for about 3 to 5 minutes, stirring frequently until they turn golden and smell fragrant. This step brings out their rich flavor.

Step 4: In a large bowl, combine the shredded cabbage, carrots, apple slices, toasted almonds, dried cranberries, and chopped fresh parsley. Toss gently so everything mixes well but remains crisp.

Step 5: Whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper in a small bowl until the dressing emulsifies and becomes smooth.

Step 6: Pour the dressing over the prepared slaw and toss gently to coat every bite with that tangy, sweet vinaigrette.

Step 7: Let the slaw sit for 10 to 15 minutes before serving so the flavors can meld beautifully. This resting time really enhances the overall taste.

Servings and Timing

This Cranberry Almond Slaw Recipe serves about 6 to 8 people, making it perfect for family dinners or holiday gatherings. The prep time is approximately 15 minutes, and there’s no cook time aside from toasting the almonds, which takes about 5 minutes. With the 10-15 minute resting time, you’re looking at a total time of around 20 minutes from start to finish. It’s a quick and easy recipe that fits effortlessly into any meal plan.

How to Serve This Cranberry Almond Slaw Recipe

A clear glass bowl filled with a colorful salad that has many thin layers: the bottom and middle layers are mostly light green shredded cabbage mixed with thin orange carrot strips; scattered on top are dark red dried cranberries, light brown whole and sliced almonds, and thin white almond slices, adding texture and color contrast. The salad looks fresh and crisp with a variety of textures. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

I love serving this slaw chilled or at room temperature because it lets all the fresh flavors shine through without being overwhelming. It pairs beautifully with rich, savory dishes like roasted turkey or ham, making it a standout side during the holidays. On casual weeknights, I enjoy it alongside grilled veggies or a protein-packed salad for a refreshing crunch that balances heavier meals.

For a beautiful presentation, I often arrange the slaw in a wide shallow bowl or on a serving platter, then sprinkle a few extra toasted almonds and fresh parsley leaves on top for garnish. It’s such a colorful dish that it brightens up any table setting instantly. If I’m serving guests, I sometimes add a few thin lemon slices on the side to enhance the fresh vibe.

To drink alongside, I usually choose something light and crisp like a dry white wine or sparkling water with a splash of lemon. For parties or casual lunches, a fruity iced tea or a refreshing ginger ale works wonderfully. This slaw is so versatile that it really suits both festive celebrations and simple daily meals.

Variations

I enjoy mixing things up with this Cranberry Almond Slaw Recipe depending on what’s in my pantry or my mood. For instance, if you want to keep it nut-free, swapping the almonds out for pumpkin or sunflower seeds works brilliantly without losing any crunch. If you prefer your slaw a bit sweeter, simply increase the maple syrup in the dressing or toss in a few extra dried cranberries.

To make the recipe gluten-free or vegan, you don’t need to adjust much since all the ingredients naturally fit these diets, but always double-check your mustard and vinegar labels to be safe. For a flavor twist, I’ve tried adding a pinch of ground cinnamon or a splash of fresh orange juice to the dressing, which adds a warm, seasonal note that’s wonderful during the colder months.

If you’d like a creamier texture, a spoonful of vegan mayonnaise or tahini stirred into the dressing can transform this slaw into something richer and more indulgent. I’ve also experimented with swapping out the cabbage for kale or Brussels sprouts when I wanted a heartier bite, which worked great after massaging the greens gently before tossing.

Storage and Reheating

Storing Leftovers

This slaw stores beautifully in an airtight container in the refrigerator for up to 3 days. I recommend keeping the dressing separate if you plan to store it for longer or want to maintain maximum crunch, then tossing everything together right before serving. Using a glass or BPA-free plastic container helps preserve freshness without absorbing any fridge odors.

Freezing

I don’t recommend freezing this Cranberry Almond Slaw Recipe because the fresh vegetables and apples tend to lose their crispness and become watery when thawed. It’s best enjoyed fresh to savor the texture and bright flavors at their peak.

Reheating

The slaw is meant to be served chilled or at room temperature, so reheating isn’t necessary or recommended. If you want a warm salad, consider lightly steaming the cabbage separately and tossing it with the other ingredients before serving, but keep in mind this will change the traditional texture and taste.

FAQs

Can I prepare this Cranberry Almond Slaw Recipe ahead of time?

Yes! You can prep all the vegetables and slice the apples the day before, but to keep everything crisp, I suggest storing the dressing separately and combining it with the slaw right before serving. This keeps the cabbage and apples from becoming soggy.

What type of apples work best in this slaw?

I recommend using crisp, mildly sweet apples like Honeycrisp or Gala because they hold their shape well and add a lovely natural sweetness without overpowering the other flavors.

Can I use other nuts instead of almonds?

Absolutely! Pecans or walnuts also add great texture and flavor if you prefer a different nut. Just be sure to toast them lightly to bring out their oils and crunch.

Is this slaw suitable for a vegan diet?

Yes, this recipe is completely vegan as written. All the ingredients are plant-based, and the dressing contains no animal products, making it a perfect vegan-friendly side dish.

How long does the slaw keep its crunch after dressing it?

For the best texture, I find the slaw stays crunchy for about 12 to 24 hours after adding the dressing. Beyond that, the cabbage and apples can start to soften, so it’s better eaten fresh or within a day.

Conclusion

I’m genuinely excited for you to try this Cranberry Almond Slaw Recipe because it’s one of those dishes that feels like a celebration in every bite. It’s bright, crunchy, perfectly balanced, and so simple to make. Whether you serve it at a holiday gathering, a casual dinner, or just when you want something fresh and flavorful, it never disappoints. I can’t wait to hear how it becomes a favorite in your kitchen too!