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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 minutes
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.