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.