This cranberry-pecan Thanksgiving slaw recipe is so scrumptious! A zesty French dressing provides taste to the crunchy and contemporary slaw elements.
The right praise to starchy, heavy Thanksgiving meals, this gentle and refreshing slaw recipe is extremely tasty and might keep contemporary for hours because the cabbage doesn’t wilt!
The Excellent French dressing for Slaw
Whereas conventional coleslaw normally has a creamy dressing, this French dressing for this zesty, refreshing Thanksgiving slaw is vinegar-based including candy and tangy flavors to the crunchy veggies.
- neutral-flavored oil
- apple cider vinegar
- pure maple syrup or honey
- Dijon mustard
- salt
How one can Slice Cabbage for Slaw
You’ll want about 10 cups thinly sliced cabbage for this recipe. You should purchase pre-shredded cabbage – in that case, search for thinly sliced cabbage. It really works higher on this recipe than chunky items.
How one can slice cabbage:
- Minimize the top of cabbage in half
- Trim out the core
- Flip every half of cabbage cut-side down and thinly slice crosswise into skinny shreds
You may as well use a shredding disc on a meals processor for even faster work (and thinner shreds), when you’d like.
The slaw itself has only a few elements: cabbage, dried cranberries, pecans, parsley and purple onions.
- Purple Onion: if you wish to tone down the pungent chew of the purple onions, both toss them in with the dressing and let sit for 10 to twenty minutes OR soak the onions in ice water for 10 minutes (drain, pat dry and use within the recipe).
- Pecans: you may sub sliced almonds for the pecans. I extremely advocate toasting the nuts earlier than utilizing them within the slaw recipe.
- Make-Forward: this Thanksgiving slaw does fairly properly at room temperature for as much as 2 hours because the cabbage gained’t wilt, or it may be refrigerated for as much as 4 hours. If you could make it a day prematurely, prep all of the elements and refrigerate individually from the dressing. Mix the salad and dressing 1 to 2 hours earlier than serving.
This Thanksgiving slaw is so improbable!
Judging by the truth that I stood by the bowl and constantly shoveled it in my mouth for a stable 5 minutes throughout recipe testing ought to inform you simply how yummy it’s. I actually couldn’t tear myself away.
With the crunchy, contemporary, tangy-sweet flavors and textures, it makes the proper accompaniment to a vacation meal stuffed with tasty, hearty, often-heavy meals.
And regardless of the identify, this slaw shouldn’t be relegated to Thanksgiving solely. It deserves to be devoured any day of the 12 months!
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Thanksgiving Slaw
French dressing:
- ⅓ cup neutral-flavored oil (canola, vegetable, grapeseed, avocado)
- ¼ cup apple cider vinegar
- 2 tablespoons pure maple syrup or honey
- 1 tablespoon dijon mustard
- ½ teaspoon coarse, kosher salt
Slaw:
- 10 cups finely shredded cabbage (from 1 medium head inexperienced cabbage, about 2 to 2 1/2 kilos)
- 1 cup toasted pecans or sliced almonds (see be aware)
- 1 cup dried cranberries (i.e. craisins)
- ¼ to ½ cup finely diced purple onion (see be aware!)
- ¼ cup chopped contemporary parsley
- Salt and pepper, to style
Forestall your display screen from going darkish
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For the French dressing, in a 2-cup liquid measuring cup or medium bowl, whisk collectively all of the elements till well-combined. Put aside.
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In a serving bowl, toss collectively the cabbage, pecans (or almonds), cranberries, onion and parsley.
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Drizzle the dressing excessive and toss to mix evenly. Season to style with salt and pepper, if wanted.
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Serve instantly or refrigerate for as much as 2 hours earlier than serving. Give the slaw a fast toss to recombine elements proper earlier than serving if made forward.
Cabbage: you need to use pre-shredded coleslaw/cabbage instead of slicing the cabbage your self. Search for thinly sliced pre-packaged coleslaw/cabbage.
Purple Onions: if you wish to tone down the pungent chew of the purple onions, both toss them in with the dressing and let sit for 10 to twenty minutes OR soak the onions in ice water for 10 minutes (drain, pat dry and use within the recipe).
Serving: 1 serving, Energy: 227kcal, Carbohydrates: 21g, Protein: 2g, Fats: 17g, Saturated Fats: 1g, Sodium: 164mg, Fiber: 4g, Sugar: 16g
Recipe Supply: despatched to me by a reader, Tami S., final 12 months – I altered the recipe barely (impressed by this recipe and this recipe)
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