Cranberry Almond Slaw with Apple Cider Vinaigrette Recipe
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.
- 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
