Thanksgiving Slaw
Serves 8
Ingredients:
For the dressing:
For the salad:
Instructions:
Make the dressing:
Make the salad:
Note: I did not take this photo
Serves 8
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)
- 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:
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.
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.
- Add the shredded cabbage, almonds, cranberries, and parsley to the dressing and toss to combine.
- Taste and season with salt and pepper as needed.
Note: I did not take this photo