This cranberry almond Thanksgiving slaw brings crisp cabbage, tart apple, sweet dried cranberries, and a bright apple cider vinaigrette to the holiday table. I love serving it when the meal needs something fresh and colorful alongside the richer dishes.
Why You’ll Love This Cranberry Almond Slaw
This slaw is crunchy, lightly sweet, and pleasantly tangy, with toasted almonds for a little extra texture. It comes together without cooking, travels well to a gathering, and can be made ahead so there’s one less thing to do before dinner.
Cranberry Almond Slaw Ingredients & Substitutions
- 6 cups finely shredded green cabbage
- 2 cups finely shredded red cabbage
- 1 cup grated carrots
- 1 crisp apple, cored and thinly sliced or cut into matchsticks
- 3/4 cup dried cranberries
- 1/2 cup sliced almonds, toasted
- 2 tablespoons chopped fresh parsley
- 3 tablespoons apple cider vinegar
- 3 tablespoons olive oil
- 1 1/2 tablespoons maple syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon fine salt, plus more to taste
- 1/4 teaspoon black pepper
Green and red cabbage make a colorful base, but you can use all green cabbage if that is what you have. A firm apple, such as Honeycrisp or Granny Smith, stays crisp in the salad. Swap the sliced almonds for chopped pecans or pumpkin seeds, and use honey instead of maple syrup if you prefer.
Step-by-Step Instructions to Make Cranberry Almond Slaw
1. Toast the almonds
Place the sliced almonds in a dry skillet over medium heat. Stir for 3 to 5 minutes, until fragrant and lightly golden, then transfer them to a plate to cool.
2. Mix the vinaigrette
In a small bowl, whisk together the apple cider vinegar, olive oil, maple syrup, Dijon mustard, salt, and black pepper until blended.
3. Toss the slaw
Add the green cabbage, red cabbage, carrots, apple, and dried cranberries to a large bowl. Pour the vinaigrette over the top and toss until everything is lightly coated.
4. Finish and serve
Fold in the parsley and toasted almonds just before serving. Taste and adjust the salt or vinegar as you like.
Tips for Success
- Slice the cabbage thinly so each bite is crisp and easy to eat.
- Let the toasted almonds cool before adding them, which helps keep them crunchy.
- If making the slaw ahead, keep the dressing and almonds separate until close to serving time.
- For a softer slaw, toss it with the dressing 20 to 30 minutes before serving. The cabbage will relax slightly while staying pleasantly crisp.
Variations of Cranberry Almond Slaw
For a creamier version, stir a spoonful of plain yogurt into the vinaigrette. Add thinly sliced celery for extra crunch, or swap the apple for a ripe pear. If you like a little more sweetness, add another tablespoon of dried cranberries. For a nut-free option, use toasted pumpkin seeds in place of the almonds.
Serving Suggestions: What to Pair with Cranberry Almond Slaw
This bright salad works beautifully beside roasted turkey, baked chicken, or a savory vegetable main. I also like it with mashed potatoes, roasted squash, and warm rolls, where its tangy crunch balances the softer sides. For a holiday buffet, serve it chilled in a wide bowl so the colorful cabbage and cranberries stand out.
Storage & Reheating Instructions
Store leftover dressed slaw in an airtight container in the refrigerator for up to 2 days. The cabbage will soften as it sits, but the flavors remain fresh. Keep undressed vegetables and vinaigrette separate for up to 3 days, then toss before serving. This salad is served cold or at room temperature, so reheating is not needed.
Memories Made Around the Table
I always appreciate having a crisp, colorful salad on a holiday table, especially among all the cozy casseroles and warm sides. The sweet-tart cranberries and crunchy almonds make this one feel festive, while the simple dressing lets the fresh cabbage and apple shine. It is the kind of bowl I like to pass around and refill as everyone settles in for dinner.
FAQs
Can I make cranberry almond slaw ahead of time?
Yes. Shred the vegetables and mix the vinaigrette up to 3 days ahead, storing them separately in the refrigerator. Toss them together shortly before serving, then add the toasted almonds.
How do I keep the apple from browning?
Cut the apple just before tossing the salad, or coat the slices with a little apple cider vinegar from the dressing. A firm apple also holds its color and texture well.
Can I use a bag of coleslaw mix?
Yes. Use about 8 cups of coleslaw mix in place of the green cabbage, red cabbage, and carrots. Add the apple, cranberries, and remaining ingredients as directed.
Can I make this slaw without nuts?
Absolutely. Leave out the almonds or replace them with toasted pumpkin seeds for a similar crunch.
Final Thoughts
This cranberry almond Thanksgiving slaw is a fresh, easy addition to a holiday meal, with plenty of crunch and a lively cider dressing. Make it ahead in parts, toss it just before serving, and enjoy a bright bite alongside your favorite Thanksgiving dishes.
Thanksgiving Slaw
Equipment
- 1 Skillet dry
- 1 Large bowl
- 1 Small bowl
- 1 Whisk
Ingredients
- 6 cups green cabbage finely shredded
- 2 cups red cabbage finely shredded
- 1 cup carrots grated
- 1 crisp apple cored and thinly sliced or cut into matchsticks
- 0.75 cup dried cranberries
- 0.5 cup sliced almonds toasted
- 2 tablespoons fresh parsley chopped
- 3 tablespoons apple cider vinegar
- 3 tablespoons olive oil
- 1.5 tablespoons maple syrup
- 1 teaspoon Dijon mustard
- 0.5 teaspoon fine salt plus more to taste
- 0.25 teaspoon black pepper
Instructions
- Place the sliced almonds in a dry skillet over medium heat. Stir for 3 to 5 minutes, until fragrant and lightly golden, then transfer them to a plate to cool.
- In a small bowl, whisk together the apple cider vinegar, olive oil, maple syrup, Dijon mustard, salt, and black pepper until blended.
- Add the green cabbage, red cabbage, carrots, apple, and dried cranberries to a large bowl. Pour the vinaigrette over the top and toss until everything is lightly coated.
- Fold in the parsley and toasted almonds just before serving. Taste and adjust the salt or vinegar as you like.