This cranberry almond Thanksgiving slaw has been our family's bright, crunchy counterpoint to heavy holiday mains for years. I first put these flavors together one November when I wanted something colorful and refreshing to cut through rich gravy and buttery sides. The combination of green and red cabbage gives a satisfying snap, while shredded carrots and crisp apple sticks add sweetness and texture. Dried cranberries and toasted sliced almonds deliver the festive flavors I look for on the holiday table, and the maple-Dijon dressing ties everything together with a gentle sweet-acid balance.

I discovered this mix when I had leftover cranberries from a relish I never finished and a bag of almonds in the pantry. A quick toss with apple cider vinegar, olive oil and a touch of maple transformed it into something that disappeared before the turkey was even carved. This slaw is light, quick to pull together, and dependable — it travels well to potlucks and keeps its texture if you dress it shortly before serving. The contrast between tart cranberries, nutty almonds and sweet apples is the reason we keep coming back.

Ingredients

• Green cabbage (2 cups shredded): Choose a firm, pale-green head with crisp leaves. Shredded green cabbage brings a mild sweetness and firm crunch; if buying pre-shredded, look for a crisp bag with no discoloration.
• Red cabbage (2 cups shredded): A small head of red cabbage adds color and a slightly peppery flavor. It also holds up well under dressing, giving the slaw visual appeal and structure.
• Carrots (2 large, shredded): Look for firm carrots without cracks. Shredding by hand or on the large holes of a box grater adds tender ribbons that meld with the cabbage.
• Apples (2 medium, Honeycrisp or Gala): These varieties are crisp and sweet-tart. Slice into thin sticks and toss with lemon or a splash of the apple cider vinegar to prevent browning and maintain texture.
• Sliced almonds (1/2 cup, toasted): Toasting intensifies their nutty aroma and keeps them crisp longer. Toast in a dry skillet until golden and fragrant — about 3 to 4 minutes.
• Dried cranberries (1/2 cup): Use sweetened dried cranberries for a bright, tart chew. They balance the crunchy elements and bring a holiday flavor profile.
• Fresh parsley (1/4 cup, chopped): Flat-leaf parsley adds freshness and a green herb lift; finely chop so it distributes evenly.
• Dressing: 1/4 cup olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, 1 small garlic clove minced, salt and pepper to taste. Use extra-virgin olive oil for a fruitier finish; Dijon provides emulsification and a subtle bite.

Instructions

Prepare the Vegetables and Fruits:Start by shredding the green and red cabbage into thin strips — a mandoline or sharp knife works well. Peel and finely shred the carrots so the ribbons nestle between the cabbage strands. Slice the apples into thin sticks; immediately toss them with a teaspoon of lemon juice or a splash of apple cider vinegar to keep them from browning and to add brightness.Toast the Almonds:Heat a dry skillet over medium heat. Add the sliced almonds in a single layer and stir frequently until the edges turn golden and a nutty aroma rises, about 3 to 4 minutes. Remove promptly to a cool plate so they do not continue cooking from residual heat; toasted almonds add depth and crunch.Mix the Base:In a large bowl, combine the shredded green and red cabbage, shredded carrots, apple sticks, toasted almonds and dried cranberries. Add the chopped parsley and give everything a gentle toss so the ingredients are evenly distributed; the goal is to combine without bruising the apples or wilting the cabbage.Make the Dressing:Whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard and minced garlic in a small bowl. Season with salt and pepper to taste. Whisk vigorously until the dressing emulsifies into a cohesive vinaigrette; the mustard helps bind the oil and vinegar.Dress and Rest:Pour the dressing over the slaw and toss gently to coat. Let the slaw sit for 10 to 15 minutes before serving so the dressing softens the cabbage slightly and the flavors meld. If making ahead, keep the dressing separate and toss just before serving for maximum crunch.

Storage Tips

Store components separately if you plan to assemble later. Keep shredded cabbage and carrots in airtight containers lined with a paper towel to absorb moisture for up to 48 hours. Place apple sticks in a sealed container with a splash of lemon juice or apple cider vinegar to maintain color. Toasted almonds should be stored in a small airtight jar at room temperature; they will lose crispness if refrigerated with moist vegetables. Once dressed, refrigerate in a shallow container for up to 24 hours and stir before serving to redistribute dressing.

Ingredient Substitutions

If you prefer a milder nut flavor, swap sliced almonds for chopped pecans or walnuts; toast them the same way. For a lower-sugar version, reduce dried cranberries to 1/4 cup and increase chopped fresh apple or substitute unsweetened dried cherries. Replace maple syrup with a light honey for a slightly different floral sweetness. Use Greek yogurt in place of some olive oil for a creamier dressing — start with 2 tablespoons yogurt and 2 tablespoons olive oil to maintain emulsification.

Serving Suggestions

This slaw pairs beautifully with roasted turkey, baked ham, grilled chicken, or as a topping for sandwiches and grain bowls. Garnish with extra toasted almonds and a few whole cranberries for a festive presentation. Serve in a wide shallow bowl so guests can take both crunchy and fruity elements in each scoop. For a casual meal, tuck it into wraps with sliced turkey and a smear of cream cheese.

Cultural Background

Raw slaw variations have long been part of fall and winter tables across many regions where preserved fruits and nuts are staples. The combination of tart dried fruit and toasted nuts echoes Northern European pairings and American holiday traditions where cranberries and nuts signify harvest flavors. While cabbage salads appear in many cultures, this particular blend leans into North American holiday tastes, where apples and cranberries are seasonally central.

Seasonal Adaptations

Adapt this throughout the year by switching fruit and nuts: use pears and roasted hazelnuts in late autumn, fresh berries and toasted almonds in summer, or pomegranate arils and pistachios for winter celebrations. Swap apple cider vinegar for lemon in summer for a brighter, fresher profile. For holiday parties, fold in thinly sliced Brussels sprouts with the cabbage for extra winter crispness.

Meal Prep Tips

Shred the cabbage and carrots up to 24 hours ahead and store them in airtight containers. Toast almonds and store them separately at room temperature; keep dried cranberries in a small jar. Pack the dressing in a separate jar and give it a vigorous shake before tossing with the slaw at serving time. If assembling for lunches, portion into mason jars with the dressing on the bottom and the apples and almonds near the top so they stay crisp until you tip and combine.

Bright, crunchy and easy to scale for a crowd, this slaw becomes a staple because it complements everything from roasted mains to simple weeknight proteins. Make it your own by adjusting sweetness and crunch, and enjoy the contrast it brings to heavier holiday dishes.