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The Best Crunchy Thanksgiving Slaw
Thanksgiving is synonymous with hearty meals and cozy family gatherings, but no festive spread is complete without a vibrant, crunchy slaw to balance the heavier dishes. The Best Crunchy Thanksgiving Slaw is a colorful, flavorful salad that combines crisp cabbage, sweet fruits, tangy dressing, and a satisfying crunch that will delight every guest. Perfect as a side dish for turkey, ham, or roasted vegetables, this slaw is not only easy to make but also versatile enough to be enjoyed any time during the fall season.
This recipe brings together textures and flavors in harmony. The secret to its crunchiness is a careful combination of shredded cabbage, carrots, and apples, paired with toasted nuts. The dressing is tangy, lightly sweetened, and perfectly coats the ingredients without making them soggy. Whether you’re hosting Thanksgiving for the first time or simply love seasonal salads, this slaw will be the star of your holiday table.
Ingredients
- 4 cups green cabbage, finely shredded
- 2 cups red cabbage, finely shredded
- 2 medium carrots, julienned or shredded
- 1 medium apple, julienned (Granny Smith recommended for tartness)
- ½ cup dried cranberries
- ½ cup toasted pecans or walnuts, roughly chopped
- ¼ cup fresh parsley, chopped
- ½ cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- 1 tsp lemon juice
- Optional: 1 tsp poppy seeds for extra texture
Instructions
- Prepare the vegetables and fruit: Shred the green and red cabbage and carrots. Julienne the apple and chop the parsley. Place all ingredients in a large mixing bowl.
- Toast the nuts: In a dry skillet over medium heat, toast the pecans or walnuts for 3–5 minutes until fragrant. Remove from heat and let cool slightly.
- Make the dressing: In a small bowl, whisk together mayonnaise, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, pepper, and lemon juice until smooth.
- Combine ingredients: Pour the dressing over the cabbage mixture. Toss thoroughly to coat evenly.
- Add extras: Mix in dried cranberries, toasted nuts, and optional poppy seeds. Adjust salt and pepper to taste.
- Chill and serve: Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve cold or at room temperature.
Tips for the Perfect Slaw
- Shred uniformly: Using a mandoline or food processor ensures even texture.
- Make ahead: Prepare up to 1 day in advance. Keep dressing separate until ready to serve if you prefer extra crunch.
- Balance sweetness and acidity: Taste the dressing before mixing, and adjust honey or vinegar as needed.
- Add more texture: Consider roasted pumpkin seeds, sunflower seeds, or crispy fried onions as garnish.
Variations to Try
- Autumn Fruit Twist: Add pear slices or pomegranate seeds for seasonal flair.
- Vegan Option: Substitute mayonnaise with a vegan mayo or Greek yogurt alternative.
- Spicy Slaw: Add ½ tsp crushed red pepper flakes for a subtle kick.
- Creamy Yogurt Dressing: Replace half the mayonnaise with Greek yogurt for tangy richness.
Serving Suggestions
- Pair with roasted turkey, ham, or grilled chicken.
- Serve alongside mashed potatoes or sweet potato casserole for a classic Thanksgiving plate.
- Great as a filling for sandwiches or wraps during post-holiday lunches.
Fun Facts / Cultural Context
Coleslaw, a combination of shredded cabbage and dressing, has roots dating back to Dutch settlers in the 18th century. While traditional recipes are simple, modern variations include fruits, nuts, and diverse dressings. Thanksgiving slaws often reflect the abundance of autumn harvest produce, making them a celebration of seasonal flavors. This crunchy Thanksgiving slaw captures both tradition and creativity in one colorful bowl.
The Best Crunchy Thanksgiving Slaw
A colorful and crunchy Thanksgiving slaw packed with cabbage, carrots, apples, nuts, and a tangy dressing. Perfect for holiday tables.
Equipment
- Mixing bowls
- Skillet
- Cutting board
- Knife
Ingredients
Slaw Base
- 4 cups green cabbage shredded
- 2 cups red cabbage shredded
- 2 medium carrots julienned or shredded
- 1 medium apple julienned
- 0.5 cup dried cranberries
- 0.5 cup toasted pecans or walnuts roughly chopped
- 0.25 cup fresh parsley chopped
Dressing
- 0.5 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 tsp lemon juice
- 1 tsp poppy seeds optional
Instructions
- Shred green and red cabbage and carrots. Julienne apple and chop parsley. Place in a large mixing bowl.
- Toast pecans or walnuts in a dry skillet over medium heat for 3–5 minutes. Let cool.
- Whisk together mayonnaise, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, pepper, and lemon juice in a small bowl.
- Pour dressing over cabbage mixture and toss to coat.
- Mix in cranberries, toasted nuts, and optional poppy seeds. Adjust seasoning as needed.
- Cover and refrigerate for at least 30 minutes before serving.
Notes
Best served chilled, can be made 1 day ahead, dressing can be mixed separately for extra crunch.
