Introduction

This Cranberry Almond Slaw with Apple Cider Vinaigrette is a bright and crunchy salad perfect for any occasion. The combination of sweet dried cranberries, toasted almonds, and a tangy vinaigrette makes it a refreshing side dish or light lunch.

A large clear glass bowl filled with shredded pale green cabbage with small bits of dark red and purple mixed in, along with thin strips of light purple onion and some green leafy herbs throughout. On top, a bright orange sauce is being poured from a small glass jar held by a woman's hand, the sauce flowing in a smooth stream down onto the salad. The bowl sits on a white marbled surface, and the background is a soft gray blur. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Apple Cider Vinegar
2 Tablespoons Maple Syrup
2 teaspoons Dijon Mustard
1 small clove Garlic (minced)
1/2 teaspoon Kosher Salt
1/4 teaspoon Black Pepper
1/2 head Green Cabbage
1/2 small Red Onion
1 cup Dried Cranberries
1 cup Sliced Almonds
1/2 cup Flat Leaf Parsley

Instructions

Step 1: Make the apple cider vinaigrette by combining olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, kosher salt, and black pepper in a small jar. Secure the lid and shake well. Refrigerate until ready to use.
Step 2: Prepare the slaw by slicing the cabbage into wedges and removing the core. Thinly slice the cabbage and place it into a large bowl.
Step 3: Thinly slice the red onion and chop the parsley, then add them to the bowl with the cabbage.
Step 4: Add the dried cranberries and sliced almonds to the bowl, then toss all ingredients together. Cover and refrigerate until serving.
Step 5: When ready to serve, shake the vinaigrette again and pour it over the slaw. Toss well to coat. Serve immediately or chill for up to 1 hour before serving.

Tips & Variations

For extra crunch, toast the sliced almonds lightly in a dry skillet before adding them to the slaw.
Swap the green cabbage for Napa cabbage or add shredded carrots for added color and texture.
If you prefer a sweeter dressing, increase the maple syrup by 1 tablespoon.
Fresh cranberries can be used instead of dried for a tart bite, but reduce the apple cider vinegar slightly to balance flavors.

Storage

Store the slaw and vinaigrette separately in airtight containers in the refrigerator. The slaw will keep well for up to 2 days, and the vinaigrette can be stored for up to 1 week. Toss the slaw with the dressing just before serving for the best texture. Reheat is not recommended.

How to Serve

A glass bowl filled with a colorful coleslaw salad sits on a white marbled surface. The salad has layers of shredded pale green and white cabbage mixed with thin slices of purple-red onion scattered on top. Bright red dried cranberries and pieces of almonds add texture and color contrast, along with sprigs of fresh green parsley spread throughout. To the upper left of the bowl, a glass jar contains a thick, orange-colored dressing with visible black pepper specks. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this slaw ahead of time?

Yes, you can prepare the slaw and vinaigrette separately and combine them just before serving to keep the cabbage crisp.

What can I substitute for Dijon mustard?

If you don’t have Dijon mustard, you can use yellow mustard or omit it altogether; just note it will slightly change the vinaigrette’s flavor profile.

Cranberry Almond Slaw with Apple Cider Vinaigrette Recipe

Print Recipe

★★★★★

4.6 from 131 reviews

A refreshing and crisp Cranberry Almond Slaw dressed with a tangy and slightly sweet Apple Cider Vinaigrette. This slaw combines shredded green cabbage, red onion, dried cranberries, sliced almonds, and fresh parsley for a colorful, crunchy salad perfect as a light side dish or a healthy snack.

Author: Marco
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 6 servings 1x
Category: Side Dish
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Apple Cider Vinaigrette

6 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Apple Cider Vinegar
2 Tablespoons Maple Syrup
2 teaspoons Dijon Mustard
1 small clove Garlic, minced
1/2 teaspoon Kosher Salt
1/4 teaspoon Black Pepper

Slaw

1/2 head Green Cabbage
1/2 small Red Onion
1 cup Dried Cranberries
1 cup Sliced Almonds
1/2 cup Flat Leaf Parsley

Instructions

Make the Apple Cider Vinaigrette: Combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, kosher salt, and black pepper in a small mason jar. Secure the lid tightly and shake vigorously until the ingredients are well emulsified. Refrigerate the vinaigrette until ready to serve.
Prep the Cranberry Almond Slaw: Slice the cabbage into wedges and carefully remove the core. Thinly slice the cabbage and transfer it to a large mixing bowl. Thinly slice the red onion and finely chop the parsley, then add both to the bowl with the cabbage.
Add the remaining ingredients: Add the dried cranberries and sliced almonds to the cabbage mixture. Toss all ingredients together thoroughly to combine, then cover the bowl and refrigerate to chill until serving.
Serve the slaw: Before serving, shake the vinaigrette again to remix any separated ingredients. Pour the vinaigrette over the slaw mixture and toss well to coat all components evenly. Serve immediately or refrigerate for up to 1 hour before serving for best freshness.

Notes

For a nuttier flavor, toast the sliced almonds lightly before adding.
Vinaigrette can be made up to 2 days in advance and stored refrigerated.
Slaw is best served fresh but can be refrigerated for up to 1 hour after dressing.
Feel free to substitute maple syrup with honey or agave nectar for sweetness.
To reduce sodium, use a low-salt or no-salt mustard and adjust added salt accordingly.

Keywords: Cranberry Almond Slaw, Apple Cider Vinaigrette, cabbage salad, healthy side dish, vegetarian slaw, fall salad, crunchy salad