We believe the Thanksgiving table should be balanced with something light, crunchy, and refreshing. This thanksgiving slaw is simple to make and doesn’t take much time. It can sit out for a while, without it wilting, perfect for when the kitchen is already in overtime.
For Preparing the dressing:
- 30 ml of vegetable oil
- A quarter cup of apple cider vinegar
- maple syrup, 2 tablespoons
- Quart of Dijon mustard
- 1/2 kosher salt spoon
- 1 medium red onion (diced finely)
Note: The onions should be subdued first by soaking in the dressing for 10 minutes
To make the salad:
- 1 small head of green cabbage (10 cups of coleslaw mix or shredded cabbage, or approximately 2½ pounds)
- 3/4 cup of roasted and salted almond slices
- Dried cranberries, 3/4 cup
- 3/4 cup of fresh Italian parsley leaves (coarsely chopped)
- Some Kosher salt
- black pepper (freshly ground)
To prepare the dressing:
- In a sizable bowl, combine the salt, oil, vinegar, maple syrup, and Dijon.
- Stir in the red onion after you’ve added it and let the ingredients sit for at least 10 minutes.
- Prepare the cabbage at this time.
Now to Prepare the salad:
- Cut the core from each wedge after slicing the cabbage into eight equal wedges. The cabbage wedges should be thinly sliced crosswise to shred.
- Toss together the almonds, cranberries, shredded cabbage, and parsley with the dressing.
- If necessary, add salt and pepper after tasting.