Thanksgiving Slaw

 

Ingredients

For the dressing:

• 1/3 cup

  vegetable oil

• 1/4 cup

  apple cider vinegar

• 2 tablespoons

  maple syrup

• 4 teaspoons

  Dijon mustard

• 1/2 teaspoon

  kosher salt

• 1/2

  medium

  red onion, finely chopped

For the salad:

• 1

  small head green cabbage (about 2 1/2 pounds, or about 10 cups shredded cabbage or coleslaw mix) - or  mixed bag from trader joes
  

• 3/4 cup

  sliced almonds, toasted

• 3/4 cup

  dried cranberries

• 3/4 cup

  fresh Italian parsley leaves, coarsely chopped

• Kosher salt

• Freshly ground black pepper

Instructions

1. Make the dressing: Whisk the vinegar, oil, maple syrup, Dijon, and salt together in a large bowl. Add the red onion and stir to combine. Let sit at least 10 minutes for the flavors to meld. Meanwhile, prepare the cabbage.

2. Make the salad: Cut the cabbage into eight wedges through the core, then cut the core from each piece. Thinly slice the cabbage wedges crosswise to shred.

3. Add the shredded cabbage, almonds, cranberries, and parsley to the dressing and toss to combine. Taste and season with salt and pepper as needed.

Recipe Notes

Make ahead: This slaw can sit out at room temperature for up to 2 hours without wilting, making it a great make-ahead or buffet dish.

Storage: Leftover slaw can be stored in an airtight container in the refrigerator for up to 1 day.

Half recipe: To make half the amount of slaw, use the following amounts:
Dressing: 3 tablespoons vegetable oil, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 2 teaspoons Dijon mustard, 1/4 teaspoon kosher salt, 1/4 small red onion, finely chopped
Salad: 1 (about 14 oz) bag shredded green cabbage or coleslaw mix, 1/3 cup EACH toasted sliced almonds, dried cranberries, and coarsely chopped fresh Italian parsley leaves