Description
This Cranberry Almond Slaw is a vibrant and crunchy vegan side dish perfect for Thanksgiving or any meal needing a light, refreshing accompaniment. It features shredded green and red cabbage, carrots, tart apples, toasted almonds, and dried cranberries tossed in a tangy apple cider vinaigrette that balances sweetness and acidity perfectly. Quick to prepare and full of texture, this slaw adds both color and brightness to your holiday spread or everyday table.
Ingredients
Vegetables and Fruits
- 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
Nuts
- 1/2 cup sliced almonds (toasted)
Dressing
- 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
Instructions
- Prepare the Vegetables and Fruits: Shred the green and red cabbage into thin strips. Peel and shred the carrots. Slice the apples into thin sticks and toss them with lemon juice to prevent browning.
- Toast the Almonds: Place the sliced almonds in a dry pan over medium heat and toast them for a few minutes, stirring frequently, until they turn golden and fragrant. Remove from heat and set aside.
- Mix the Slaw: In a large bowl, combine the shredded green and red cabbage, shredded carrots, sliced apples, toasted almonds, and dried cranberries. Add the chopped parsley and toss gently to mix.
- Make the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper until well emulsified.
- Dress the Slaw: Pour the prepared dressing over the slaw mixture. Toss gently to coat all ingredients evenly with the dressing.
- Let It Sit: Allow the slaw to rest for 10–15 minutes before serving, so the flavors meld together and the cabbage slightly softens while retaining crunch.
Notes
- You can prepare the veggies and dressing separately in advance and combine them just before serving to keep the slaw crisp and fresh.
- For a nut-free alternative, substitute sliced almonds with sunflower seeds or pumpkin seeds.
- Adjust sweetness by increasing the maple syrup if you prefer a sweeter dressing.
- This slaw is naturally vegan and can be gluten-free as long as all ingredients comply with dietary restrictions.
