Thanksgiving Salad – Mill’s Kitchen Cafe

This Thanksgiving Cranberry Pecan Slaw recipe is so delicious! This delicious vinaigrette adds flavor to the crunchy, fresh cabbage ingredients.

The perfect complement to heavy, starchy Thanksgiving foods, this light and refreshing cabbage recipe is incredibly delicious and can stay fresh for hours because the cabbage doesn’t wilt!

The perfect vinaigrette for slaw

While traditional coleslaw usually has a creamy dressing, this vinaigrette for a tangy and refreshing Thanksgiving salad is vinegar-based, adding sweet and tangy flavors to the crunchy vegetables.

• Neutral flavored oil
• Apple cider vinegar
• Pure maple syrup or honey
• Dijon mustard
• salt

How to cut cabbage for slaw

You will need about 10 cups of thinly sliced ​​cabbage for this recipe. You can buy pre-sliced ​​cabbage, and if so, look for thinly sliced ​​cabbage. Chunky pieces work better in this recipe.

You can also use the shredding disc in a food processor For faster work (and thinner cuts), if you wish.

The cabbage itself contains just a few ingredients: cabbage, dried cranberries, pecans, parsley, and red onion.

• Red onions: If you want to tone down the pungent bite of red onions, you can either blend them into a sauce and let sit for 10 to 20 minutes or soak the onions in ice water for 10 minutes (drain, pat dry, and use in the recipe). .
• Pecan: You can slice almonds for pecans. I highly recommend Toast nuts Before using in a slaw recipe.
• Moving forward: Thanksgiving slaw works well at room temperature for up to 2 hours because the cabbage will not wilt, or it can be refrigerated for up to 4 hours. If you need to do this a day in advancePrepare all the ingredients and put them in the refrigerator separately from the sauce. Mix the salad with the dressing for one to two hours before serving.

This Thanksgiving slaw is so amazing!

Judging by the fact that I stood next to the bowl constantly shoveling it into my mouth for five minutes straight while testing the recipe should tell you how delicious it is. I literally couldn’t tear myself away.

With crunchy, fresh, and tangy-sweet flavors and textures, it makes the perfect accompaniment to a holiday meal filled with delicious, hearty, and often heavy foods.

Despite the name, this slaw shouldn’t be limited to just Thanksgiving. It’s worth devouring any day of the year!

1 year ago: Creamy Cranberry Jalapeño Dip
2 years ago: Eid salad with balsamic dressing
Three years ago: Creamy Chicken Gnocchi Soup {New and Improved}
Four years ago: Black Banana Coconut Cream Pie
Five years ago: Best leftover Türkiye soup
Six years ago: Potato Sausage Tortellini Soup in a Slow Cooker
Seven years ago: Creamy Homemade Hot Chocolate {in 15 Minutes or Less}
Eight years ago: Cranberry and Lemon Glazed Cake
Nine years ago: Holiday Pomegranate Guacamole
Ten years ago: Perfect pumpkin muffins

Thanksgiving slaw

fruit: 8 Up to 9 servings

Preparation time: 30 minutes minute

Total time: 30 minutes minute

Vinegar sauce:

• ⅓ cup Neutral 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 salt

Slaw:

• 10 Cups Finely shredded cabbage (from one medium head green cabbage, about 2 to 2 1/2 pounds)
• 1 cup Toasted pecans or sliced ​​almonds (see note)
• 1 cup Dried cranberries (i.e. cranberries)
• ¼ to ½ cup Finely chopped red onion (see note!)
• ¼ cup Chopped fresh parsley
• Salt and pepper to taste

Cooking modePrevent the screen from turning dark

• To prepare the vinaigrette, in a liquid measuring cup or medium bowl, whisk all ingredients together until well combined. Set aside.

• In a serving bowl, mix together the kale, pecans (or almonds), cranberries, onion, and parsley.

• Drizzle the sauce over the top and stir until evenly mixed. Season to taste with salt and pepper if necessary.

• Serve immediately or refrigerate for up to 2 hours before serving. Give the slaw a quick boost to re-incorporate the ingredients right before serving if it’s been prepared in advance.

Roasted nuts: this The microwave method makes roasting pecans easier Or almonds.
cabbage: You can use pre-cut coleslaw/cabbage instead of cutting the cabbage yourself. Look for pre-packaged, thinly sliced ​​coleslaw/cabbage.
Red onions: If you want to tone down the pungent bite of red onions, you can either blend them into a sauce and let sit for 10 to 20 minutes or soak the onions in ice water for 10 minutes (drain, pat dry and use in a recipe). .

author: tendency

turn: side dish

kitchen: American

road: No bread

Submission: 1 service, Calories: 227Kcal, Carbohydrates: 21g, protein: 2g, fat: 17g, Saturated fat: 1g, Sodium: 164mg, Fiber: 4g, sugar: 16g

Recipe Source: Sent to me by reader Tami S. last year – I changed the recipe a bit (inspired by This recipe and This recipe)