Description
A bright, crunchy slaw that pairs perfectly with rich holiday mains — tart cranberries, toasty almonds, and a zippy apple-cider dressing. Light, quick to assemble, and easy to make ahead.
Ingredients
Apple Cider Vinaigrette
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 2 teaspoons Dijon mustard
- 1 small garlic clove, minced
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Cranberry-Almond Slaw
- ½ head green cabbage
- ½ small red onion
- 1 cup dried cranberries
- 1 cup sliced almonds
- ½ cup flat-leaf parsley, chopped
Instructions
Make the dressing
Pour the olive oil, apple cider vinegar, maple syrup, Dijon, minced garlic, salt, and pepper into a small jar with a lid. Fasten the lid and shake vigorously until the ingredients emulsify. Chill the vinaigrette in the fridge until you’re ready to use it.
Prep the slaw
Cut the cabbage into quarters and remove the core. Using a sharp knife, shred the cabbage thinly and transfer it to a large mixing bowl. Slice the red onion paper-thin and add it to the bowl. Stir in the dried cranberries, sliced almonds, and chopped parsley.
Assemble and serve
Give the vinaigrette a shake, drizzle the desired amount over the slaw, and toss until everything is evenly coated. Serve immediately for maximum crunch, or cover and refrigerate up to 1 hour before plating.
Notes
- Make-ahead & storage tips
- You can chop the vegetables and whisk the dressing 1–2 days ahead — keep them stored separately in the fridge.
- Combine the slaw and dressing just before serving to avoid sogginess.
- This vinaigrette-dressed slaw holds well on a buffet for several hours; refrigerate leftovers and eat within 24 hours.
Nutrition
- Calories: 192kcal
- Sugar: 13g
- Sodium: 139mg
- Fat: 13g
- Saturated Fat: 2g
- Trans Fat: 0.002g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g