Thanksgiving Slaw

Thanksgiving Slaw

SERVES8

INGREDIENTS

For the dressing:

• 1/3 cup 
  vegetable oil
• 1/4 cup 
  apple cider vinegar
• 2 tablespoons 
  maple syrup
• 4 teaspoons 
  Dijon mustard
• 1/2 teaspoon 
  kosher salt
• 1/2 
  medium 
  red onion, finely chopped

For the salad:

• 1 
  small head green cabbage (about 2 1/2 pounds, or about 10 cups shredded cabbage)
• 3/4 cup 
  sliced almonds, toasted
• 3/4 cup 
  dried cranberries
• 3/4 cup 
  fresh Italian parsley leaves, coarsely chopped
• Kosher salt
• Freshly ground black pepper

INSTRUCTIONS

1. Make the dressing: Whisk the vinegar, oil, maple syrup, Dijon, and salt together in a large bowl. Add the red onion and stir to combine. Let sit at least 10 minutes for the flavors to meld. Meanwhile, prepare the cabbage.
2. Make the salad: Cut the cabbage into eight wedges through the core, then cut the core from each piece. Thinly slice the cabbage wedges crosswise to shred.
3. Add the shredded cabbage, almonds, cranberries, and parsley to the dressing and toss to combine. Taste and season with salt and pepper as needed.

RECIPE NOTES

Make ahead: This slaw can sit out at room temperature for up to 2 hours without wilting, making it a great make-ahead or buffet dish.

Storage: Leftover slaw can be stored in an airtight container in the refrigerator for up to 1 day.

Tips: 

BTW, I use a couple bags of Trader Joe's cruciferous crunch (which is shredded cabbage, brussel sprouts, kale, and broccoli), and mix with my own dressing, nuts, dried cranberries, a little gorgonzola cheese, and any other fresh fruit I want (pears, persimons, whatever I have). This is my pot-luck go-to, my dinner party go-to, and my "bring salad to work all week" go-to. Because there is no "lettuce" you can dress this and still have a crunchy salad days later.