Print

Recipe: Thanksgiving Slaw


  • Yield: 8 1x


Description

Recipe: Thanksgiving Slaw


Scale

Ingredients

  • 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)



Instructions

  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.

Notes

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.

Source: https://www.thekitchn.com/recipe-thanksgiving-slaw-237475?utm_source=pinterest&utm_medium=social&utm_campaign=managed&utm_content=custompinrecipeold1&crlt.pid=camp.6STgnt2ueIzd&crlt.pid=camp.rc4WxErSzC0P

shares