Description
Bring a burst of color and crunch to your Thanksgiving table with this Cranberry Pecan Slaw. Combining crisp cabbage, sweet carrots, tart cranberries, and crunchy pecans, this salad is both refreshing and festive. Perfect as a side dish for holiday meals, it’s easy to make ahead and full of vibrant flavors that complement any Thanksgiving spread.
Ingredients
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4 cups shredded green cabbage
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2 cups shredded red cabbage
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1 cup shredded carrots
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1/2 cup dried cranberries
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1/2 cup toasted pecans, chopped
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1/4 cup finely chopped fresh parsley
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1/2 cup mayonnaise
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2 tablespoons apple cider vinegar
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1 tablespoon Dijon mustard
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1 tablespoon honey
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Salt and freshly ground black pepper to taste
Instructions
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Wash all vegetables thoroughly and shred the green cabbage, red cabbage, and carrots. Place them in a large mixing bowl.
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Stir in the dried cranberries and toasted pecans, mixing gently to combine.
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In a small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, and honey. Season with salt and pepper to taste.
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Pour the dressing over the cabbage mixture and toss gently to coat evenly.
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Fold in the finely chopped parsley for freshness and color.
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Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
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Before serving, toss gently and optionally garnish with extra pecans and cranberries.
Notes
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Prepare the slaw a day in advance and store it in the refrigerator; the flavors will deepen overnight.
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Replace pecans with roasted sunflower seeds or pumpkin seeds for a nut-free option.
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Adjust sweetness by increasing or decreasing honey, or try maple syrup for a more autumnal flavor.
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Use a mix of cabbage varieties for extra color and texture.
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Keep cabbage and carrots well-drained to prevent the slaw from becoming watery.
- Prep Time: 20 minutes
- Cook Time: 0 minutes