Thanksgiving Slaw

This side recipe, Thanksgiving Slaw, leans on neutral-flavored oil, apple cider vinegar and pure maple syrup or honey. It makes 8 to 9 servings and takes about 30 minutes.

• Yield 8 to 9 servings
• Ready in 30 minutes

Ingredients

Vinaigrette

• 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, kosher salt

Slaw

• 10 cups finely shredded cabbage (from 1 medium head green cabbage, about 2 to 2 1/2 pounds)
• 1 cup toasted pecans or sliced almonds
• 1 cup dried cranberries (i.e. craisins)
• ¼ to ½ cup finely diced red onion (!)
• ¼ cup chopped fresh parsley
• Salt and pepper, to taste

Instructions

1. For the vinaigrette, in a 2-cup liquid measuring cup or medium bowl, whisk together all the ingredients until well-combined. Set aside.
2. In a serving bowl, toss together the cabbage, pecans (or almonds), cranberries, onion and parsley.
3. Drizzle the dressing over the top and toss to combine evenly. Season to taste with salt and pepper, if needed.
4. Serve immediately or refrigerate for up to 2 hours before serving. Give the slaw a quick toss to recombine ingredients right before serving if made ahead.

Give it a minute off the heat, then serve it while it is still hot.