Cranberry Almond Slaw with Apple Cider Vinaigrette

Cranberry Almond Slaw with Apple Cider Vinaigrette

from wheatbythewayside.com
Salad
20 min
192 kcal / serving

Looking for a unique salad to add to your Thanksgiving dinner? Try Cranberry Almond Slaw with Apple Cider Vinaigrette! It is easy to make, light, and refreshing. The perfect complement to a typically heavy meal.

Ingredients

  • 6 tablespoonsextra virgin olive oil
  • 2 tablespoonsapple cider vinegar
  • 2 tablespoonsmaple syrup
  • 2 teaspoonsdijon mustard
  • 1 smallclove garlic (minced)
  • ½ teaspoonskosher salt
  • ¼ teaspoonsblack pepper
  • ½ headgreen cabbage
  • ½ smallred onion
  • 1 cupdried cranberries
  • 1 cupsliced almonds
  • ½ cupflat leaf parsley

Directions

Make the apple cider vinaigrette

  1. 1

    Add the olive oil, apple cider vinegar, maple syrup, dijon mustard, garlic, kosher salt, and pepper to a small mason jar. Screw the lid on tight and shake to combine. Refrigerate until serving.

Prep the cranberry almond slaw

  1. 1

    Slice the cabbage into wedges and remove the core. Thinly slice the cabbage and place it in a large bowl.

  2. 2

    Thinly slice the red onion and chop the parsley.  Add to the bowl with the cabbage.

  3. 3

    Next, add the cranberries and almonds to the bowl. Toss to combine. Cover and refrigerate until serving.

To serve the cranberry almond slaw

  1. 1

    Shake the vinaigrette and pour over the slaw.  Toss to combine.  Serve immediately or refrigerate up to 1 hour.