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Thanksgiving Slaw

A crisp, refreshing slaw with cabbage, apples, and a spiced vinegar dressing, perfect for a make-ahead Thanksgiving side that improves as it sits.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 small head green cabbage thinly sliced (about 6 cups)
  • 1 small head red cabbage thinly sliced (about 3 cups)
  • 2 medium Honeycrisp or Granny Smith apples julienned or thinly sliced
  • 3 large carrots shredded or julienned
  • 1/2 cup fresh cranberries halved
  • 1/4 cup fresh parsley roughly chopped
  • 1/4 cup apple cider vinegar
  • 2 tablespoons maple syrup
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground cinnamon
  • Pinch of cayenne pepper optional

Equipment

  • Sharp chef's knife
  • Large cutting board
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk or fork
  • Measuring cups and spoons
  • Box grater or mandoline slicer
  • Wooden spoon for tossing

Method
 

  1. Remove outer leaves and cut the green cabbage into quarters; thinly slice into ribbons.
  2. Cut the red cabbage into quarters and slice into thin ribbons, using a mandoline if desired.
  3. Shred the carrots into thin matchsticks using a box grater or julienne peeler.
  4. Core the apples and thinly slice or julienne; toss immediately with a squeeze of lemon juice to prevent browning.
  5. Combine sliced green cabbage, red cabbage, carrots, apples, cranberries, and parsley in a large mixing bowl.
  6. In a medium bowl, whisk together apple cider vinegar, maple syrup, olive oil, and Dijon mustard until emulsified.
  7. Add salt, black pepper, ground cinnamon, and cayenne to the dressing and whisk again to combine.
  8. Pour the dressing over the slaw mixture and toss gently with a wooden spoon until evenly coated.
  9. Cover the bowl and refrigerate for at least 2 hours before serving to allow flavors to meld.

Notes

Make this slaw up to 8 hours ahead; store covered in the refrigerator and toss briefly before serving.