This cranberry-pecan Thanksgiving slaw recipe is so delicious! The zesty vinaigrette adds flavor to the hot and fresh parts of the slaw.
The perfect compliment to a starchy, heavy Thanksgiving meal, this simple and refreshing slaw recipe is incredibly flavorful and can stay fresh for hours as cabbage won’t!
Perfect Vinaigrette for Slaw
While traditional coleslaw is usually dressed with a glaze, the vinaigrette for this refreshing, refreshing Thanksgiving slaw is vinegar-based which adds the sweet and tangy flavors of the vegetables it eats.
- oil with a neutral flavor
- apple cider vinegar
- pure maple syrup or honey
- Dijon mustard
- salt
How to Cut Cabbage for Slaw
You will need about 10 cups of shredded cabbage for this recipe. You can buy pre-shredded cabbage – if so, look for thinly sliced cabbage. It works better in this recipe than small pieces.
How to cut cabbage:
- Cut the head of cabbage in half
- Cut the spine
- Turn each half of the sliced cabbage upside down and cut it into small pieces
You can also use the shredding disc in a food processor for quick work (and small shreds), if you’d like.
The slaw itself has a few ingredients: cabbage, dried cranberries, pecans, parsley and red onion.
- Red Onion: if you want to reduce the red bite of red onions, you can throw them in the dressing and let it sit for 10 to 20 minutes OR soak the onions in ice water for 10 minutes (take out, wipe and use the recipe) .
- Pecans: you can substitute sliced almonds for pecans. I highly recommend toasting the nuts before using them in the slaw recipe.
- Make-Ahead: This Thanksgiving slaw does best at room temperature for up to 2 hours since the cabbage won’t wilt, or it can be refrigerated for 4 hours. If you need to make a date in advanceprepare all the ingredients and refrigerate separately from the dressing. Mix the salad and dressing 1 to 2 hours before serving.
This Thanksgiving meal is so delicious!
Judging by the fact that I stood next to the bowl and kept shoveling it into my mouth for a solid five minutes during recipe testing should tell you how delicious it is. I literally couldn’t tear myself away.
With a tangy, fresh, sweet-sweet flavor and texture, it makes a perfect accompaniment to a holiday meal filled with sweet, hearty, often heavy foods.
And despite the name, this slaw shouldn’t be served only on Thanksgiving. Perfect for devouring any day of the year!
One year ago: Creamy Cranberry Jalapeño Dip
Two years ago: Holiday Salad with Balsamic Dressing
Three Years Ago: Creamy Chicken Gnocchi Soup {New and Improved}
Four Years Ago: Black Bottom Banana Coconut Cream Pie
Five Years Ago: The Best Leftover Turkey Soup
Six years ago: Slow Cooker Tortellini Sausage Potato Soup
Seven Years Ago: Homemade Glazed Hot Chocolate {in 15 Minutes or Less}
Eight years ago: Cranberry Lemon Glazed Cake
Nine years ago: Holiday Pomegranate Guacamole
Ten Years Ago: Perfect Pumpkin Cakes
Thanksgiving Slaw
Vinaigrette:
- ⅓ cup unsaturated fats (canola, vegetable, grapeseed, avocado)
- ¼ cup apple cider vinegar
- 2 of spoons pure maple syrup or honey
- 1 a spoon Dijon mustard
- ½ a teaspoon coarse, kosher salt
Slaw:
- 10 cups finely chopped cabbage (from 1 medium head of green cabbage, about 2 to 2 1/2 pounds)
- 1 cup toasted pecans or chopped almonds (see note)
- 1 cup dried cranberries (ie craisins)
- ¼ to ½ cup finely diced red onion (see note!)
- ¼ cup chopped fresh parsley
- Salt and pepper, to taste
Prevent your screen from going dark
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For the vinaigrette, in a two-cup liquid measuring cup or medium bowl, combine all ingredients until well combined. Set aside.
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In a serving bowl, mix together the cabbage, pecans (or almonds), cranberries, onion and parsley.
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Spread the dressing on top and toss to combine evenly. Season to taste with salt and pepper, if needed.
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Serve immediately or refrigerate up to 2 hours before serving. Give the slaw a quick toss to re-mix the ingredients before serving if made in advance.
Cabbage: you can use pre-made coleslaw/cabbage instead of cutting the cabbage yourself. Look for lightly shredded coleslaw/cabbage.
Red Onion: if you want to reduce the red bite of red onions, you can throw them in the dressing and let it sit for 10 to 20 minutes OR soak the onions in ice water for 10 minutes (take out, wipe and use the recipe) .
Serving: 1 worship, Calories: 227kcal, Carbohydrates: 21g, Protein: 2g, Oil: 17g, Saturated Fats: 1g, Sodium: 164mg, Fiber: 4g, Sugar: 16g
Recipe Source: sent to me by a reader, Tami S., last year – I modified the recipe slightly (inspired by this recipe and this recipe)
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