Ultimate Cranberry Almond Slaw with Apple Cider Vinaigrette — Perfect Fall Coleslaw With Apples

Fall Coleslaw With Apples — Apple Coleslaw Recipe Cider Vinegar (Cranberry Almond Slaw with Apple Cider Vinaigrette)

Fall Coleslaw With Apples makes a crisp, bright appearance on any holiday table — and yes, it belongs on yours. This Cranberry Almond Slaw tossed with a tangy Apple Coleslaw Recipe Cider Vinegar dressing is exactly the kind of fresh, crunchy counterpoint busy Thanksgiving plates crave. Light, make-ahead friendly, and full of seasonal flair, it’s the salad that keeps guests coming back for “just one more bite.”

Why you’ll fall for this slaw

Thanksgiving tables can get heavy — mashed potatoes, buttery casseroles, silky gravy. That’s why a bright, refreshing salad feels essential. This recipe balances sweet, tart, nutty, and herbal notes in every forkful. It’s crunchy without being stiff, sweet without being cloying, and utterly forgiving to busy cooks.

Top reasons to make it:

• It’s a great make-ahead — prep ingredients and dressing separately to save time on the big day.
• It cuts richness — the vinaigrette adds acidity that refreshes the palate between richer bites.
• Crowd-friendly — gluten-free friendly and naturally vegetarian, it plays well with lots of dietary needs.
• Speedy assembly — once the chopping is done, it’s five minutes to toss.

FYI — if you want to keep things super crisp, dress the slaw right before serving. That small step keeps cabbage crunchy and almonds audible.

The little story behind this Thanksgiving slaw

I first tossed a version of this at a potluck where everyone expected traditional sides. The plate disappeared before I could say “seconds.” People loved the contrast — the tang of the apple cider dressing woke up every mouthful of turkey and gravy. Since then, it’s become my go-to Thanksgiving Recipes Side Dishes pick whenever I need a lighter option that still feels festive.

Ingredients & what each brings to the party

Below I break down the components so you can swap confidently and personalize.

For the slaw

• Green cabbage (shredded) — sturdy, crisp, and the best base for a true slaw.
• Red onion (thinly sliced) — a mild bite plus color.
• Dried cranberries — bursts of tart-sweet fruitiness that scream “holiday.”
• Sliced almonds — crunchy, nutty texture. Substitute sunflower seeds or pecans if you prefer.
• Flat-leaf parsley (chopped) — fresh herb lift and bright color.

For the Apple Cider Vinaigrette

• Extra-virgin olive oil — the base that carries flavor.
• Apple cider vinegar — brings brightness and slight fruitiness. (If you need a swap: red wine vinegar works too.)
• Maple syrup — natural sweetness that complements apples & cranberries.
• Dijon mustard — emulsifies and adds a savory tang.
• Garlic — soft aromatic depth.
• Kosher salt & black pepper — balance and seasoning.

This is essentially an Apple Orchard Salad With Maple-dijon Vinaigrette in slaw form — same bright acid and cozy maple notes, just shredded into a crunchy package.

How to make it — step-by-step (simple & practical)

1. Make the dressing first. Combine apple cider vinegar, maple syrup, Dijon, minced garlic, salt, and pepper in a mason jar. Fill with olive oil, secure the lid, and shake vigorously until emulsified. Chill until ready. (Pro tip: vinaigrettes keep well for several days in the fridge — just shake before using.)
2. Prep the slaw base. Thinly slice the cabbage (about 8 cups shredded if using half a small head), thin-slice the red onion, chop parsley, and measure cranberries and almonds. Toss everything in a large bowl.
3. Store separately if making ahead. Keep the shredded cabbage mixture covered in the fridge and seal the vinaigrette jar.
4. Dress and serve. Right before serving, pour vinaigrette over the slaw and toss until evenly coated. Taste and adjust seasoning. Serve immediately for maximum crunch.

Pro tip: If you need to transport the slaw to a potluck, bring the dressing separately and toss on-site.

Smart swaps & variations (make it yours)

• Add fruit: Thinly sliced apples or pear slices echo the apple cider dressing and add freshness.
• Make it vegan: Swap maple syrup for agave if you want, and everything else is already plant-based.
• Nuts vs seeds: Pecans or walnuts make it richer; sunflower seeds keep it nut-free.
• Heat it up: Add a pinch of cayenne to the dressing for subtle warmth.
• Creamy twist: Mix 2 tbsp Greek yogurt into the vinaigrette if you want a slightly creamy finish without losing brightness.

This flexibility makes the slaw a winner for many eating styles — and a solid entry among other Slaw Recipes on holiday menus.

Best ways to serve (pairing ideas)

Wondering how to slot this into your spread? Here are some pairings that shine:

• With roasted turkey or honey-glazed ham — the vinaigrette balances fatty bites.
• As an accompaniment to Thanksgiving Dishes like buttery mashed potatoes and gravy — it lifts the plate.
• On sandwiches or BBQ plates the next day — use as a refreshing topping on leftover turkey sandwiches.
• As a side to a grain bowl — toss with quinoa, roasted squash, and a protein of choice for a make-ahead lunch.

Make-ahead & storage notes

• Prep timeline: Shred the cabbage and chop aromatics 1–2 days ahead. Store in an airtight container.
• Dressing: Keep vinaigrette refrigerated up to 5 days; shake before using.
• Final toss: Dress slaw no more than 1 hour before serving to avoid sogginess. If left dressed for longer, textures soften and almonds lose crunch.
• Leftovers: Keep undressed slaw in the fridge for up to 3 days. Once dressed, refrigerate and consume within 24 hours.

Because this is a vinaigrette-based slaw (not mayo-based), it’s fairly safe to leave on the buffet for a few hours — still, dress at the last minute for peak texture.

Pro tips for perfect texture & flavor

• Slice thin: Use a sharp knife or mandoline for even shredding. This helps dressing coat every piece.
• Chill your bowl: Slightly chilled ingredients keep everything crisp.
• Taste the vinaigrette: Adjust maple or vinegar balance to your preference — some like it sweeter, others tangier.
• To toast or not to toast: Lightly toasting almonds brings out nuttier flavor — do it in a dry skillet for a minute or two.
• Freshness matters: Use fresh parsley and quality apple cider vinegar — they’re small ingredients that make a big difference.

Bold tip: Dress the salad at the last minute — this maintains that satisfying crunch we all want from a slaw.

Frequently Asked Questions

Nutrition & accessibility

This slaw leans light: mostly veggies, fruit, and a simple oil-based dressing. It’s naturally gluten-free and vegetarian. You can adjust nuts for allergies and swap sweeteners to accommodate dietary preferences.

Final thoughts — the case for a refreshing side

When your table looks like a comforting, carb-forward orchestra, the Cranberry Almond Slaw with Apple Cider Vinaigrette shows up like a soprano solo — clear, bright, and utterly necessary. It balances bold, rich dishes and reminds your guests that vegetables can be both festive and fun. Make it as part of your Thanksgiving Sides lineup and watch it vanish.

If you’re building a holiday menu, use this slaw to pair with heavier mains, or keep it handy for post-Thanksgiving sandwiches. Either way, it’s a small addition that makes a big difference.

And remember — if you’re exploring more side options, check out other Thanksgiving Recipes Side Dishes for ideas that fit every table and preference. Want alternative dressings or a gluten-free twist? I’ve got plenty of ideas to help you customize.

Happy cooking — and enjoy the crunch!

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