Go Back
–+ servings

Thanksgiving Cabbage Salad with Maple-Dijon Vinaigrette

This Thanksgiving cabbage salad features a tangy maple-Dijon vinaigrette, crunchy almonds, and chewy cranberries. It's a refreshing and flavorful addition to your holiday meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Melding Time 10 minutes
Total Time 30 minutes
Servings: 8 people
Course: Salad, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Dressing
  • 1/2 medium red onion finely chopped
  • 1/3 cup vegetable oil or olive oil
  • 1/4 cup apple cider vinegar
  • 2 tablespoons maple syrup
  • 4 teaspoons Dijon mustard
  • 1/2 teaspoon kosher salt
For the Salad
  • 1 small head green cabbage about 2 1/2 pounds, or about 10 cups shredded cabbage or coleslaw mix
  • 1 bunch fresh parsley leaves picked and coarsely chopped
  • 3/4 cup toasted, sliced almonds
  • 3/4 cup dried cranberries
  • Kosher salt to taste
  • Freshly ground black pepper to taste

Equipment

  • Large bowl
  • Whisk
  • Knife
  • Cutting board

Method
 

  1. Finely chop the red onion and add it to a large bowl. Whisk in the vegetable oil, apple cider vinegar, maple syrup, Dijon mustard, and kosher salt. Let the dressing sit for at least 10 minutes for the flavors to meld.
  2. Cut the green cabbage into 8 wedges through the core. Remove the core from each wedge. Thinly slice the cabbage wedges crosswise to shred. You should have about 10 cups of shredded cabbage. Coarsely chop the fresh parsley leaves until you have 2/3 cup.
  3. Add the shredded cabbage, chopped parsley, toasted almonds, and dried cranberries to the bowl with the dressing. Toss everything together to combine. Taste and season with additional kosher salt and black pepper if needed.

Notes

This slaw can sit at room temperature for up to 2 hours, making it suitable for make-ahead preparation or buffet service. Leftovers can be refrigerated in an airtight container for up to 1 day.

Tried this recipe?

Let us know how it was!