This Cranberry Almond Thanksgiving Slaw has been my family fixture for holiday meals for years. I first put this together on a busy November afternoon when I wanted something colorful to cut through a rich Thanksgiving table. The combination of green and red cabbage gives the bowl great visual energy. The crisp apples add juicy sweetness and the toasted almonds provide a warm nutty crunch. Each bite has a balance of sweet tart and savory notes that keeps people coming back for more.

I remember the first time I served this at a friends gathering. The host told me she had expected a simple side and instead received compliments that lasted the whole evening. It is light enough to pair with roasted turkey and hearty sides, yet substantial enough to stand alone as a fresh salad for a casual lunch. The dressing is simple to whisk together and it coats the vegetables without making them soggy. Tasting the dressing on the first round will make you want to double it next time.

Ingredients

• Green cabbage 2 cups shredded Use a crisp head with pale green leaves. Look for firm heads without soft spots. Green cabbage gives a neutral crunchy base that absorbs the dressing well.
• Red cabbage 2 cups shredded Choose a deep purple head for color contrast. Red cabbage is slightly peppery and keeps its texture and vivid color when dressed.
• Carrots 2 large shredded Use sweet carrots such as Nantes for bright orange color and natural sweetness. Shredding on a coarse grater makes them mingle with the cabbage.
• Apples 2 medium, sliced Honeycrisp or Gala are recommended for crispness and balanced sweetness. Slice into thin sticks and toss immediately with a small splash of lemon juice to prevent browning.
• Sliced almonds 1 2/3 cups Toasted in a dry pan until fragrant and golden. The toasting brings out oils and intensifies the nutty flavor. If you prefer pieces, chop coarsely after toasting.
• Dried cranberries 1/2 cup Choose sweetened or unsweetened based on preference. They provide chewy bursts of tart sweetness that echo Thanksgiving flavors.
• Fresh parsley 1/4 cup chopped Flat leaf parsley adds a bright herbal note and lifts the overall freshness of the bowl.
• Olive oil 1/4 cup Use a good quality extra virgin oil for flavor or a lighter olive oil if you prefer a more neutral taste.
• Apple cider vinegar 2 tablespoons This adds acidity and a touch of fruity tang that complements apples and cranberries.
• Maple syrup 1 tablespoon Use pure maple syrup for a warm sweetness that pairs with almonds and cranberries.
• Dijon mustard 1 teaspoon A little mustard helps emulsify the dressing and gives it a gentle savory lift.
• Garlic 1 small clove minced Use a fresh clove for a sharp aromatic note. Mince finely so it does not overpower the mix.
• Salt and pepper to taste Start with a quarter teaspoon salt and a few cracks of black pepper, then adjust after tossing.

Instructions

Prepare the produce:Shred the green and red cabbage into thin strips using a knife or a shredding blade on a food processor. Peel and shred the carrots on the coarse side of a box grater. Core the apples and slice into thin sticks. Toss the apple sticks with about one teaspoon of lemon juice or a splash of bottled lemon juice to prevent browning and to add a bright note to the mix. Place everything in a large mixing bowl so you can toss easily.Toast the almonds:Place the sliced almonds in a dry skillet over medium heat. Stir constantly for two to four minutes until they turn a light golden color and become fragrant. Watch closely because almonds can go from perfect to burnt very quickly. Remove from heat and transfer to a small plate to cool so they keep their crunch.Combine the slaw:Add the toasted almonds and dried cranberries to the bowl with the shredded cabbage, carrots, and apple sticks. Chop the parsley finely and add it to the mixture. Toss gently so the components distribute evenly and the apples do not break down. The goal is an even spread of color and texture.Make the dressing:In a small bowl whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, and a pinch of salt and pepper. Whisk until the dressing is glossy and slightly thickened. Taste and adjust seasoning. If you want a brighter tang, add an extra half teaspoon of apple cider vinegar. If you prefer sweeter, add a touch more maple syrup.Dress and rest:Pour the dressing over the slaw and toss gently until everything is well coated. Allow the bowl to sit for ten to fifteen minutes at room temperature so the flavors meld and the cabbage softens very slightly while keeping a good bite. Give it a final taste and adjust salt and pepper before serving.

Storage Tips

Store leftovers in an airtight container in the refrigerator. For best texture, use a shallow container so the dressing coats evenly and the slaw cools quickly. It will keep well for up to two days with minimal loss of crunch. If you need to refrigerate for longer, store the dressing separately in a glass jar and the slaw components in another container, then toss together just before serving. When reheating for a warm accompaniment, spoon a portion into a warmed bowl and serve immediately. Quality indicators to watch for include excess water at the bottom of the container and soft apples which indicate it is past peak.

Ingredient Substitutions

If you need to modify ingredients, there are simple swaps that keep the character intact. Replace olive oil with a mild vegetable oil if you prefer a lighter taste. Use agave or honey in place of maple syrup for a different sweet profile, keeping the same quantity. Swap sliced almonds for chopped pecans for a deeper nutty flavor. If you are serving people with nut allergies, substitute toasted sunflower seeds for crunch and flavor. For a sharper crunch, substitute Napa cabbage for green cabbage and add a tablespoon of lemon juice to the dressing.

Serving Suggestions

This slaw pairs beautifully with roasted turkey, baked ham, or a pan of gratin. Serve it in a wide shallow bowl so the colors show through. Garnish with a few whole toasted almonds and a small parsley sprig for presentation. For a casual gathering set up a self serve bowl near the main carving station. It also works as a topping for sandwiches and wraps in the days after the holiday. For a lunch version add cooked quinoa and a handful of chickpeas to make it more filling.

Cultural Background

Coleslaw style salads appear across many culinary traditions as a simple way to present raw cabbage with a tangy dressing. The use of apples and dried cranberries nods to North American harvest traditions where apples and tart berries are plentiful in autumn. Toasted nuts and a maple sweetener reflect regional flavors common in northeastern cuisine. This particular combination evolved from family attempts to bring color and texture to holiday tables while using local ingredients that evoke seasonal comfort.

Seasonal Adaptations

In colder months use root vegetables like thinly sliced fennel or roasted beets to add warmth and heartiness. In summer swap dried cranberries for fresh chopped strawberries or cherries and reduce the vinegar slightly to let the fruit shine. For a spring variation add shredded radish and a splash of white balsamic vinegar. Holiday editions can include toasted pepitas and a sprinkle of grated orange zest to emphasize citrus and nutmeg notes on the table.

Meal Prep Tips

To save time, prepare the dressing one to two days ahead and refrigerate in a sealed jar. Keep the almonds toasted and stored in a covered container at room temperature for up to two days. Shred the cabbage and carrots and store them in a perforated bag in the refrigerator to maintain crispness. Slice the apples right before assembly and toss with a small amount of lemon to prevent browning. Assemble everything the morning of serving to preserve the best texture and color.

This slaw is a reliable bright counterpoint on busy holiday tables. It is forgiving, approachable, and beloved by family and friends. Try it once and you will understand why it has become a simple tradition in my home.