Introduction

Hey there, foodie friends! Gather ’round, because today we’re diving into a recipe that’s become an absolute staple at my table, especially during the holidays. It’s the Thanksgiving Slaw, and let me tell you, it’s a game-changer. This isn’t your average, boring slaw. This one is bursting with flavor, texture, and it’s so ridiculously easy to whip up, you’ll be making it way beyond Thanksgiving Day. Seriously, it’s so good, it’ll be your new go-to side dish for almost any occasion!

Why You’ll Love This Recipe

Fast: You can have this beautiful slaw ready in under 15 minutes!
Easy: No fancy techniques here, just simple chopping and whisking.
Giftable: Make a batch and give it as a thoughtful, homemade gift (just keep the dressing separate until serving).
Crowd-pleasing: The perfect balance of sweet, tangy, and crunchy will have everyone asking for the recipe.

Ingredients

Alright, let’s get our pantry ready! Here’s what you’ll need to create this magic:

For the Vinaigrette:

⅓ cup neutral-flavored oil (I like using canola or vegetable oil because they let the other flavors shine, but grapeseed or avocado oil work wonderfully too!)
¼ cup apple cider vinegar (the backbone of our tangy dressing!)
2 tablespoons pure maple syrup or honey (for that touch of natural sweetness – maple syrup adds a lovely warmth)
1 tablespoon Dijon mustard (this adds a little zing and helps emulsify the dressing)
½ teaspoon coarse kosher salt (enhances all those delicious flavors)

For the Slaw:

10 cups finely shredded cabbage (this is about 1 medium head of green cabbage, roughly 2 to 2 ½ pounds. Pre-shredded is a time-saver, but shredding your own gives you the freshest taste!)
1 cup toasted pecans or sliced almonds (toasting them brings out their nutty goodness – a must-do!)
1 cup dried cranberries (for that pop of chewy sweetness and vibrant color)
¼ to ½ cup finely diced red onion (use less if you’re not a huge onion fan, or more if you love that slight bite)
¼ cup chopped fresh parsley (adds a burst of freshness and a lovely green hue)
Salt and pepper, to taste (because seasoning is key, always!)

How to Make It

Ready to get this party started? It’s so straightforward, you’ll feel like a kitchen wizard!

Prepare the vinaigrette: Grab a small bowl. Whisk together the neutral-flavored oil, apple cider vinegar, your chosen sweetener (maple syrup or honey), Dijon mustard, and kosher salt. Whisk until everything is nicely combined and looks like a beautiful, emulsified dressing. I always give it a good whisk to make sure that salt is fully dissolved.
Prepare the slaw: Now for the fun part! In a nice, big bowl, combine your finely shredded cabbage, those wonderfully toasted pecans or almonds, the chewy dried cranberries, your finely diced red onion, and that fresh, chopped parsley. Give it a gentle toss just to get everything acquainted.
Dress the slaw: It’s time to bring it all together! Pour that glorious vinaigrette you just made all over the slaw ingredients. Gently toss everything together. My trick is to use two large spoons or salad tongs to make sure every single piece of cabbage and every cranberry gets coated in that delicious dressing.
Season: This is where you become the maestro. Taste your slaw and add a pinch more salt and a grind of black pepper if you think it needs it. It’s all about making it perfect for your taste buds.
Serve: You can absolutely serve this beauty right away, and it’s fantastic! Or, if you want the flavors to meld even more, cover it and pop it in the fridge for about 30 minutes to an hour. It just gets even better!

Substitutions & Additions

Feeling creative? I love to play around with this recipe. Here are some ideas:

Nuts: Walnuts are another fantastic option if pecans or almonds aren’t your jam.
Sweetness: If you don’t have maple syrup or honey, a light agave nectar can work, though it will slightly alter the flavor profile.
Fruit: For an extra fruity kick, try adding a handful of chopped fresh apples or pears. They’ll add a lovely crispness.
Cheese: A sprinkle of crumbled feta or goat cheese can add a creamy, salty element that’s delicious!
Herbs: Fresh cilantro instead of parsley can give it a more Southwestern vibe.

Tips for Success

Let’s make sure your slaw is absolutely perfect every time!

Shredding the Cabbage: If you’re shredding it yourself, use the slicing blade on your food processor for the fastest, most consistent results. If you’re doing it by hand, a sharp knife and a bit of patience will get you there!
Toasting Nuts: Don’t skip toasting the nuts! It makes a huge difference in flavor and texture. Just spread them on a baking sheet and toast in a 350°F (175°C) oven for 5-10 minutes, watching them carefully so they don’t burn.
Don’t Overdress: Start with the amount of dressing listed and add more only if needed. You want the slaw to be coated, not swimming.
Prep Ahead: You can make the vinaigrette up to a week in advance and store it in the fridge. The slaw components (cabbage, nuts, cranberries, onion) can also be prepped and stored separately for a few days. Just combine and dress right before serving to keep everything crisp.

How to Store It

Leftovers? Lucky you! This slaw keeps wonderfully.

Store any leftover dressed slaw in an airtight container in the refrigerator for up to 3-4 days. It might soften a little over time, but it’s still incredibly tasty. If you have undressed components, they’ll last even longer!

FAQs

Got questions? I’ve got answers!

Q: Can I make this ahead of time?
A: Yes! You can prep the dressing and chop the slaw ingredients separately a day or two in advance. Toss with the dressing just before serving for the best texture.

Q: My slaw looks a bit watery, what did I do wrong?
A: This can happen if the cabbage sits too long with the dressing. Ensure you toss and serve relatively soon after dressing, or chill it for a short period. If it’s slightly watery from sitting, you can drain off any excess liquid before serving.

Q: Can I use a different type of cabbage?
A: While green cabbage is classic, a mix of green and red cabbage can add beautiful color! Napa cabbage might be a bit too delicate, so stick with firm varieties like green or red for the best crunch.

Q: Is this recipe good for picnics or potlucks?
A: Absolutely! It travels really well, especially if you pack the dressing separately and toss everything right before serving. It’s always a hit!

Thanksgiving Slaw

A fast, easy, and delicious Thanksgiving Slaw recipe that's bursting with flavor and texture, perfect for any occasion.

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Prep Time 10

Servings 10 cups

Equipment

Small bowl For preparing the vinaigrette.
Large bowl For combining slaw ingredients.
Whisk For emulsifying the dressing.
Baking Sheet Optional, for toasting nuts.
Food processor Optional, for shredding cabbage quickly.
Sharp knife For shredding cabbage by hand.
Salad tongs For tossing the slaw.
Airtight container For storing leftovers.

Ingredients

Vinaigrette

0.33 cup Neutral-flavored oil Canola, vegetable, grapeseed, or avocado oil.
0.25 cup Apple cider vinegar
2 tablespoons Pure maple syrup or honey Maple syrup adds warmth.
1 tablespoon Dijon mustard Adds zing and helps emulsify.
0.5 teaspoon Coarse kosher salt Enhances flavors.

Slaw

10 cups Finely shredded cabbage About 1 medium head or 2-2.5 lbs. Green cabbage is recommended.
1 cup Toasted pecans or sliced almonds Toasting is highly recommended.
1 cup Dried cranberries
0.25 cup Finely diced red onion Adjust to taste.
0.25 cup Chopped fresh parsley
to taste Salt and pepper For seasoning.

Instructions

Prepare the vinaigrette: In a small bowl, whisk together the neutral-flavored oil, apple cider vinegar, maple syrup or honey, Dijon mustard, and kosher salt until nicely combined and emulsified.
Prepare the slaw: In a large bowl, combine the finely shredded cabbage, toasted pecans or almonds, dried cranberries, diced red onion, and chopped parsley. Toss gently.
Dress the slaw: Pour the vinaigrette over the slaw ingredients. Gently toss with two large spoons or salad tongs to ensure everything is coated.
Season: Taste the slaw and add salt and pepper as needed.
Serve: Serve immediately, or cover and refrigerate for 30 minutes to an hour for flavors to meld.

Notes

Toasting nuts significantly enhances their flavor and texture. If shredding cabbage yourself, a food processor with a slicing blade is the quickest method. The slaw can be made ahead of time by preparing the dressing and chopping the slaw ingredients separately, then combining and dressing just before serving to maintain crispness.