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Recipe: Thanksgiving Slaw

Uncategorized Posted on November 23, 2022

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:

  1.  In a sizable bowl, combine the salt, oil, vinegar, maple syrup, and Dijon. 
  2. Stir in the red onion after you’ve added it and let the ingredients sit for at least 10 minutes. 
  3. Prepare the cabbage at this time.

Now to Prepare the salad: 

  1. Cut the core from each wedge after slicing the cabbage into eight equal wedges. The cabbage wedges should be thinly sliced crosswise to shred.
  2. Toss together the almonds, cranberries, shredded cabbage, and parsley with the dressing.
  3.  If necessary, add salt and pepper after tasting.

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