Thanksgiving Slaw – Mel’s Kitchen Cafe

This cranberry-pecan Thanksgiving slaw recipe is so scrumptious! A zesty French dressing provides taste to the crunchy and contemporary slaw components.

The good praise to starchy, heavy Thanksgiving meals, this gentle and refreshing slaw recipe is extremely tasty and might keep contemporary for hours for the reason that cabbage doesn’t wilt!

The Perfect Vinaigrette for Slaw

While conventional coleslaw normally has a creamy dressing, this French dressing for this zesty, refreshing Thanksgiving slaw is vinegar-based mostly including candy and tangy flavors to the crunchy veggies.

• impartial-flavored oil
• apple cider vinegar
• pure maple syrup or honey
• Dijon mustard
• salt

How to Slice Cabbage for Slaw

You’ll want about 10 cups thinly sliced cabbage for this recipe. You should buy pre-shredded cabbage – if that’s the case, search for thinly sliced cabbage. It works higher on this recipe than chunky items.

You can even use a shredding disc on a food processor for even faster work (and thinner shreds), in the event you’d like.

The slaw itself has just some components: cabbage, dried cranberries, pecans, parsley and pink onions.

• Red Onion: if you wish to tone down the pungent chunk of the pink onions, both toss them in with the dressing and let sit for 10 to twenty minutes OR soak the onions in ice water for 10 minutes (drain, pat dry and use within the recipe). 
• Pecans: you possibly can sub sliced almonds for the pecans. I extremely advocate toasting the nuts earlier than utilizing them within the slaw recipe.
• Make-Ahead: this Thanksgiving slaw does fairly properly at room temperature for as much as 2 hours for the reason that cabbage gained’t wilt, or it may be refrigerated for as much as 4 hours. If you’ll want to make it a day upfront, prep all of the components and refrigerate individually from the dressing. Combine the salad and dressing 1 to 2 hours earlier than serving.

This Thanksgiving slaw is so unbelievable!

Judging by the truth that I stood by the bowl and repeatedly shoveled it in my mouth for a strong 5 minutes throughout recipe testing ought to inform you simply how yummy it’s. I actually couldn’t tear myself away.

With the crunchy, contemporary, tangy-candy flavors and textures, it makes the right accompaniment to a vacation meal full of tasty, hearty, typically-heavy meals.

And regardless of the title, this slaw shouldn’t be relegated to Thanksgiving solely. It deserves to be devoured any day of the 12 months!

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Thanksgiving Slaw

Yield: 8 to 9 servings

Prep Time: 30 minutes minutes

Total Time: 30 minutes minutes

Vinaigrette:

• ⅓ cup impartial-flavored oil (canola, vegetable, grapeseed, avocado)
• ¼ cup apple cider vinegar
• 2 tablespoons pure maple syrup or honey
• 1 tablespoon dijon mustard
• ½ teaspoon coarse, kosher salt

Slaw:

• 10 cups finely shredded cabbage (from 1 medium head inexperienced cabbage, about 2 to 2 1/2 kilos)
• 1 cup toasted pecans or sliced almonds (see notice)
• 1 cup dried cranberries (i.e. craisins)
• ¼ to ½ cup finely diced pink onion (see notice!)
• ¼ cup chopped contemporary parsley
• Salt and pepper, to style

Cook ModePrevent your display screen from going darkish

• For the French dressing, in a 2-cup liquid measuring cup or medium bowl, whisk collectively all of the components till properly-mixed. Set apart.

• In a serving bowl, toss collectively the cabbage, pecans (or almonds), cranberries, onion and parsley.

• Drizzle the dressing excessive and toss to mix evenly. Season to style with salt and pepper, if wanted.

• Serve instantly or refrigerate for as much as 2 hours earlier than serving. Give the slaw a fast toss to recombine components proper earlier than serving if made forward.

Toasted Nuts: this microwave-technique makes straightforward work of toasting the pecans or almonds. 
Cabbage: you should use pre-shredded coleslaw/cabbage instead of slicing the cabbage your self. Look for thinly sliced pre-packaged coleslaw/cabbage. 
Red Onions: if you wish to tone down the pungent chunk of the pink onions, both toss them in with the dressing and let sit for 10 to twenty minutes OR soak the onions in ice water for 10 minutes (drain, pat dry and use within the recipe). 

Author: Mel

Course: Side Dish

Cuisine: American

Method: No-Bake

Serving: 1 serving, Calories: 227kcal, Carbohydrates: 21g, Protein: 2g, Fat: 17g, Saturated Fat: 1g, Sodium: 164mg, Fiber: 4g, Sugar: 16g

Recipe Source: despatched to me by a reader, Tami S., final 12 months – I altered the recipe barely (impressed by this recipe and this recipe)