Ingredients
Scale
- 4 cups shredded green cabbage
- 1 cup shredded carrots
- 1 cup dried cranberries
- 1/2 cup sliced almonds, toasted
- 1/2 cup fresh parsley, chopped
- 3 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- freshly cracked black pepper to taste
Instructions
- Start by shredding about four cups of green cabbage into thin strips.
- Grate two medium carrots until you have around one cup of shredded carrots.
- Place both the shredded cabbage and carrots in a large mixing bowl.
- Toss in one cup of dried cranberries along with half a cup of sliced almonds that you've toasted in a dry skillet over medium heat until golden brown.
- Stir gently to combine all ingredients evenly.
- In a separate bowl, whisk together three tablespoons of apple cider vinegar, two tablespoons of maple syrup, two tablespoons of olive oil, and one tablespoon of Dijon mustard until well combined.
- Season with freshly cracked black pepper to taste.
- Pour the dressing over your cabbage mixture.
- Using tongs or two large spoons, toss everything together carefully until all components are coated in the dressing.
- Chop about half a cup of fresh parsley and sprinkle it over your slaw before giving it one last gentle toss.
- Serve immediately or refrigerate for up to an hour before serving.
Notes
Store leftovers in an airtight container.
Enjoy it cold; no reheating needed!
Serve alongside turkey for flavor contrast.
Toast almonds for extra crunchiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Mix
Nutrition
- Calories: 150 kcal
- Sugar: 8g
- Sodium: 120mg
- Fat: 8g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 25mg