Thanksgiving Slaw

• servings: 8 servings
• active time: 15 minutes
• total time: 15 minutes

Ingredients

1/2 medium red onion

1/3 cup vegetable or olive oil

1/4 cup apple cider vinegar

2 tablespoons maple syrup

4 teaspoons Dijon mustard

1/2 teaspoon kosher salt

1 small head green cabbage (about 2 1/2 pounds, or about 10 cups shredded cabbage or coleslaw mix)

1 bunch fresh parsley

3/4 cup toasted, sliced almonds

3/4 cup dried cranberries

Kosher salt

Freshly ground black pepper

Directions

Make the dressing:

Step 1: Make the dressing:

Finely chop 1/2 medium red onion and add to a large bowl. Whisk in 1/3 cup vegetable oil, 1/4 cup apple cider vinegar, 2 tablespoons maple syrup, 4 teaspoons Dijon mustard, and 1/2 teaspoon kosher salt. Let sit for at least 10 minutes for the flavors to meld. Meanwhile, prepare the cabbage.

Make the salad:

Step 1: Make the salad:

Cut 1 small green cabbage into 8 wedges through the core, then cut the core from each piece. Thinly slice the cabbage wedges crosswise to shred (about 10 cups). Pick the leaves from 1 bunch fresh parsley and coarsely chop until you have 2/3 cup.

Step 2: Make the salad:

Add the shredded cabbage, chopped fresh parsley leaves, 3/4 cup toasted, sliced almonds, and 3/4 cup dried cranberries to the dressing. Toss to combine. Taste and season with kosher salt and black pepper as needed.

Recipe Notes

Notes

Mom made this for Thanksgiving 2025. It is an easy crowd pleaser and nice as a lighter piece of a big meal.

Nutrition

• Serving Size: Serves 8
• Calories: 248 cal
• Total Fat: 16.1 g
• Saturated Fat: 1.8 g
• Unsaturated Fat: 0.0 g
• Cholesterol: 0 mg
• Sodium: 363.9 mg
• Total Carbohydrate: 25.5 g
• Dietary Fiber: 5.3 g
• Total Sugars: 17.8 g
• Protein: 4.5 g