Cranberry Almond Thanksgiving Slaw with Apple Cider Vinaigrette (2024)

Why You'll Love This Recipe

TamaM says: "Made this for Thanksgiving, and it was a huge hit! Easy to make, nice crunch and a perfect dressing. Definitely will make again."

When it comes to Thanksgiving, we often find ourselves indulging in rich and comforting side dishes like instant pot mashed potatoes, gluten-free sage and onion stuffing, or gluten-free sweet potato casserole. (Well, maybe your sides aren't gluten-free, but mine have to be since I have celiac disease.)

While these classic dishes are undeniably delicious, there's something to be said for introducing a fresh and vibrant element to your Thanksgiving table.

Enter Thanksgiving slaw, a refreshing and crisp side that perfectly complements any Thanksgiving menu! Made with basic ingredients that are easy to find!

Unlike the traditional creamy cole slaw, Cranberry Almond Slaw shines with its unique character. It's tossed with a homemade Apple Cider Vinaigrette that's simply irresistible, offering a blend of sweet and tangy flavors. This slaw cuts the richness of the other sides and is satisfyingly light.

What makes this easy salad truly special are the reviews it receives year after year. Give it a try, and we're confident that this refreshing slaw will become a treasured addition to your holiday table, right next to the cranberry sauce, green beans, and sweet potatoes!

For more great Thanksgiving side dishes, check out all of my gluten-free Thanksgiving side dish recipes. There are great options like, gluten-free cornbread stuffing, gluten-free corn casserole, fluffy gluten-free dinner rolls, and gluten-free cornbread muffins.

Prefer store-bought stuffing mix? Check out my guide to gluten-free stuffing mix brands.

Thanksgiving Slaw Ingredients

Apple Cider Vinaigrette:

• Extra Virgin Olive Oil: Provides a rich, fruity base for the vinaigrette.
• Apple Cider Vinegar: Adds a tangy and slightly sweet flavor to balance the dressing. You could substitute red wine vinegar if needed.
• Maple Syrup: Infuses a delightful natural sweetness that complements the tartness of the vinegar.
• Dijon Mustard: Brings a zesty and slightly spicy kick to the vinaigrette.
• Garlic: Gives a subtle but aromatic depth to the dressing.
• Kosher Salt: Enhances the overall flavor and helps balance the sweetness.
• Black Pepper: Adds a touch of heat and a hint of earthiness to round out the vinaigrette.

Slaw Ingredients:

• Green Cabbage: The crisp and sturdy base of the slaw, offering a fresh and slightly peppery flavor.
• Red Onion: Provides a mild onion flavor and a vibrant splash of color.
• Dried Cranberries: Infuse a sweet and tangy burst of flavor and a pop of red color.
• Sliced Almonds: Bring a satisfying crunch and a nutty flavor to the slaw. Sunflower seeds or crunchy pecans would also be good!
• Flat Leaf Parsley: Fresh Italian parsley leaves add a touch of herbaceous freshness and a bright green accent.

Making the Apple Cider Vinaigrette

Making homemade Apple Cider Vinaigrette is so easy. Simply add all of the ingredients to a small mason jar, screw the lid on tight, and shake it up! After you make the vinaigrette, store it in the refrigerator.

You can make this a day or two in advance of Thanksgiving, just give it another shake before you're ready to use it because it will separate.

Prepping the Cranberry Almond Slaw

To prep the slaw, thinly slice the cabbage with a sharp knife. I only used half of a small head of cabbage for this recipe, which was about 8 cups of shredded cabbage. I prefer to slice my own cabbage as opposed to buying the pre-shredded kind, but either will work. Put the sliced cabbage in a large bowl.

Then slice the red onion and chop the parsley. Add the red onion, parsley, cranberries, and almonds on top of the cabbage in a large bowl. Cover and refrigerate until serving. This can be done about 1 day in advance.

Serving the Cranberry Almond Slaw

When it's time to serve theCranberry Almond Slaw, all you need to do is take the bowl out of the refrigerator and toss the slaw together. Drizzle the Apple Cider Vinaigrette over the salad mixture and toss again. You can use as much or little of the Apple Cider Vinaigrette as you prefer.

Serve the slaw immediately or refrigerate up to 1 hour. I prefer to serve it as fresh as possible to ensure everything is still crunchy.

Make Ahead and Storage

• This slaw can be prepped 1-2 days in advance of Thanksgiving.
• Prep the salad and vinaigrette separately and store in an airtight container in the refrigerator.
• Toss the slaw together with the vinaigrette just before serving.
• Once tossed, the salad is fine to sit out at room temperature for several hours. Since it is not a mayonnaise-based slaw, there is nothing that will spoil.
• Refrigerate any leftover slaw for about 1 day. After that the slaw tends to get a little soggy.

Top Recipe Tip

Keep it fresh! Dress the shredded cabbage just before serving. This helps to maintain the crispness and freshness of the coleslaw, preventing it from becoming soggy if it sits too long with the dressing. Wait until you're ready to serve before mixing in the dressing for the best texture and flavor.

What to Serve With Thanksgiving Slaw

Recipe FAQs

Gluten-Free Thanksgiving Desserts

Cranberry Almond Slaw with Apple Cider Vinaigrette

Katie Olesen

Looking for a unique salad to add to your Thanksgiving dinner? Try Cranberry Almond Slaw with Apple Cider Vinaigrette! It is easy to make, light, and refreshing. The perfect complement to a typically heavy meal.

Nutrition

Calories: 192kcalCarbohydrates: 18gProtein: 3gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.002gSodium: 139mgPotassium: 190mgFiber: 3gSugar: 13gVitamin A: 298IUVitamin C: 21mgCalcium: 56mgIron: 1mg