Salad Thanksgiving

Recipe: Thanksgiving Slaw


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Recipe: Thanksgiving Slaw, Recipe: Thanksgiving Slaw

Recipe: Thanksgiving Slaw
The idea of serving salad at Thanksgiving is, in principle, a good one — you need something light, crunchy, and refreshing to adjust the roast turkey and rich sides. The reality, however, is that most salads should be tossed at last and eaten rapidly before shrinking — not the best decision when there’s a great deal going on in the kitchen as of now and the nourishment may sit out for a couple of hours.

This easy, colorful slaw is the answer to this issue. It won’t shrivel like other green salads and can sit out for some time, making it a great addition to the Thanksgiving buffet.

Tame the Onions First

This slaw uses red onions for a bit of crunch and spiciness, but the crude bite of them is best restrained down first. Soaking the onions in the dressing for just 10 minutes does the trick, and the onions, thusly, help season the dressing as well.

After the dressing is made, just toss in shredded cabbage (purchase pre-shredded cabbage as a shortcut), crunchy almonds, tart cranberries, and some parsley for freshness. The slaw actually benefits from sitting around for a bit so the flavors merge. The cabbage will stay crisp for as long as two hours, making it the ideal salad to serve for Thanksgiving dinner.


Recipe: Thanksgiving Slaw

  • Yield: 8 1x


Recipe: Thanksgiving Slaw



  • Freshly ground black pepper
  • Kosher salt
  • 3/4 cup fresh Italian parsley leaves, coarsely chopped
  • 3/4 cup dried cranberries
  • 3/4 sliced almonds, toasted
  • 1 small head green cabbage (about 2 1/2 pounds, or about 10 cups shredded cabbage)
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  1. Make the dressing: Whisk the vinegar, oil, maple syrup, Dijon, and salt together in a large bowl. Add the red onion and stir to combine. Let sit at least 10 minutes for the flavors to meld. Meanwhile, prepare the cabbage.
  2. Make the salad: Cut the cabbage into eight wedges through the core, then cut the core from each piece. Thinly slice the cabbage wedges crosswise to shred.
  3. Add the shredded cabbage, almonds, cranberries, and parsley to the dressing and toss to combine. Taste and season with salt and pepper as needed.


Make ahead: This slaw can sit out at room temperature for up to 2 hours without wilting, making it a great make-ahead or buffet dish.


Recipe: Thanksgiving Slaw, Recipe: Thanksgiving Slaw

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