Description
Festive Thanksgiving slaw brings zesty crunch to holiday tables, elevating traditional side dishes with crisp vegetables and tangy dressing. Guests will love this colorful, fresh alternative that adds brightness and excitement to classic family gatherings.
Ingredients
Scale
Main Vegetables:
- 6 cups (1.4 kg) shredded green cabbage
- 2 cups (0.5 kg) shredded red cabbage
- 1 cup (0.2 kg) shredded carrots
- ½ cup thinly sliced red onion
Mix-ins:
- ½ cup dried cranberries
- ½ cup toasted sliced almonds
- ¼ cup chopped fresh parsley
Dressing Ingredients:
- ¼ cup (60 ml) apple cider vinegar
- 2 tablespoons (30 ml) pure maple syrup
- 1 tablespoon (15 ml) Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ⅓ cup (80 ml) extra-virgin olive oil
Instructions
- Carefully shred cabbage and carrots using a box grater or food processor, creating thin, uniform strips for consistent texture and even flavor distribution.
- Thinly slice red onion and apple, ensuring delicate, translucent pieces that will blend harmoniously with the other ingredients.
- Gently toast pecans in a dry skillet over medium heat, stirring constantly until they release a rich, nutty aroma and develop a golden-brown color. Chop the toasted pecans into smaller, bite-sized pieces.
- Whisk mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until the mixture transforms into a smooth, creamy dressing with balanced tanginess and sweetness.
- In a spacious mixing bowl, combine the shredded vegetables, sliced apple, fresh cranberries, and toasted pecan pieces, creating a vibrant and colorful base.
- Drizzle the prepared dressing over the vegetable mixture, carefully folding and tossing to ensure every ingredient is evenly coated and seasoned.
- Cover the slaw and refrigerate for at least an hour, allowing the flavors to meld and the vegetables to soften slightly, enhancing the overall taste profile.
- Before serving, give the slaw a final gentle toss and taste, adjusting seasoning with additional salt and pepper if desired to achieve the perfect balance of flavors.
Notes
- Make ahead the slaw a day in advance to deepen flavor intensity and allow ingredients to marinate beautifully.
- Use Greek yogurt instead of mayonnaise for a lighter, tangier, and healthier dressing option that reduces calories.
- Swap pecans with sunflower seeds or pumpkin seeds for nut-free alternatives, maintaining crunch and nutritional value.
- Add crispy bacon bits or roasted chickpeas for extra protein and a delightful textural contrast if desired.
- Prep Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 150
- Sugar: 8 g
- Sodium: 120 mg
- Fat: 13 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg