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CRANBERRY ALMOND THANKSGIVING SLAW RECIPE

Sana Umer
This Cranberry Almond Thanksgiving Slaw is crunchy, tangy, and slightly sweet with a festive touch. It’s the perfect make-ahead side dish that adds brightness and texture to your holiday table.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine American
Servings 8 people
Calories 180 kcal

Ingredients
  

  • 4 cups shredded green cabbage
  • 2 cups shredded red cabbage
  • 1 cup matchstick carrots
  • ½ cup dried cranberries
  • ½ cup sliced almonds toasted
  • ¼ cup chopped green onions optional

For the Dressing:

  • ½ cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions
 

Make the Dressing:

  • In a small bowl, whisk together mayo, apple cider vinegar, honey, Dijon mustard, salt, and pepper.

Toss the Slaw:

  • In a large bowl, combine cabbages, carrots, cranberries, almonds, and green onions.

Dress and Chill:

  • Pour dressing over the slaw and toss until evenly coated. Chill for 30 minutes before serving for best flavour.

Notes

Make Ahead:
Can be prepared up to 1 day in advance. Store covered in the refrigerator.
Customise It:
Add chopped apples or use Greek yogurt instead of mayo for a lighter version.
Serving Tip:
Great alongside roast turkey, stuffing, and mashed potatoes for a colourful crunch on the Thanksgiving table.
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Keyword cabbage slaw, cranberry almond slaw, crunchy coleslaw, festive slaw, holiday side dish