Why You’ll Love This Recipe

This Crunchy Cranberry Almond Slaw is a delightful combination of crunch, sweetness, and tang. The cabbage and carrots provide a crisp base, while the dried cranberries add a burst of tartness and the toasted almonds bring a rich, nutty flavor. The creamy dressing made with mayonnaise, apple cider vinegar, and honey ties everything together beautifully. It’s easy to make, customizable, and can be prepared ahead of time, making it an excellent option for busy weeknights or special occasions.

Ingredients

4 cups shredded green cabbage
1 cup shredded carrots
1 cup dried cranberries
1 cup sliced almonds (toasted)
1/2 cup mayonnaise
2 tablespoons apple cider vinegar
2 tablespoons honey
Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Toast the Almonds: In a dry skillet over medium heat, toast the sliced almonds for about 3-5 minutes, stirring frequently, until golden brown and fragrant. Remove from heat and set aside to cool.
Prepare the Veggies: In a large bowl, combine the shredded cabbage and shredded carrots. Mix them well to ensure an even distribution of both ingredients.
Make the Dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, and honey. Add salt and pepper to taste. The dressing should be creamy with a slight tang from the vinegar and a touch of sweetness from the honey.
Assemble the Slaw: Pour the dressing over the cabbage and carrot mixture and toss well to coat all the veggies evenly.
Add the Cranberries and Almonds: Stir in the dried cranberries and toasted almonds, making sure they are evenly distributed throughout the slaw.
Chill and Serve: For the best flavor, let the slaw chill in the fridge for at least 30 minutes before serving. This allows the flavors to meld together. Serve cold and enjoy!

Servings and Timing

Servings: 6-8
Prep Time: 10 minutes
Cook Time: 5 minutes (for toasting almonds)
Total Time: 15 minutes (plus optional chilling time)

Variations

Add Protein: To make this slaw a more complete meal, consider adding grilled chicken, shrimp, or chickpeas for added protein.
Use Other Nuts: If you prefer a different nut, try toasted pecans, walnuts, or sunflower seeds for a unique twist.
Add Apple or Pear: For extra sweetness and crunch, try adding diced apples or pears to the slaw.
Dairy-Free: Use a dairy-free mayo or yogurt substitute for a vegan version of this dish.

Storage/Reheating

Storage: Store leftover slaw in an airtight container in the refrigerator for up to 2-3 days. The slaw may soften as it sits, but the flavors will continue to meld, making it even more delicious the next day.
Freezing: It’s best to avoid freezing this slaw as the texture of the cabbage and carrots may become soggy once thawed.

FAQs

1. Can I use purple cabbage instead of green cabbage?

Yes, you can substitute purple cabbage for green cabbage. It will add a pop of color to the dish, and the flavor is very similar, though purple cabbage may be a bit more bitter.

2. Can I make this slaw ahead of time?

Yes, this slaw can be made ahead of time. In fact, it’s often better when made ahead as the flavors have time to meld together. Just make sure to store it in an airtight container and keep it refrigerated.

3. Can I use fresh cranberries instead of dried?

Fresh cranberries are much more tart and have a firmer texture, so they wouldn’t provide the same sweetness and chewiness as dried cranberries. However, you can cook the fresh cranberries with some sugar to make them sweet and soft, if you prefer.

4. Can I substitute the mayonnaise for a healthier option?

Yes! You can substitute the mayonnaise with Greek yogurt for a healthier version that’s still creamy but with added protein and lower fat.

5. Can I use a different vinegar?

If you don’t have apple cider vinegar, you can substitute with white vinegar or lemon juice for a different tang.

6. How can I make this slaw spicier?

If you like a bit of spice, add some finely chopped jalapeños or a pinch of cayenne pepper to the dressing for a spicy kick.

7. Can I add more sweetness to the slaw?

If you prefer a sweeter slaw, you can increase the amount of honey in the dressing or even add a bit of maple syrup for a unique flavor.

8. Can I make this slaw with a different type of nut?

Yes, you can replace the sliced almonds with other nuts like pecans, walnuts, or cashews. Each nut will bring its own unique flavor to the dish.

9. Can I use frozen vegetables for this recipe?

While fresh vegetables provide the best texture and flavor, you can use frozen cabbage and carrots if needed. Just make sure to thaw and drain them well before using.

10. Can I serve this slaw warm?

This slaw is best served cold, but if you prefer a warm version, you can heat the cabbage and carrots slightly before mixing with the dressing and toppings.

Conclusion

Crunchy Cranberry Almond Slaw is a refreshing, flavorful side dish that’s perfect for any meal. With its vibrant combination of textures—crisp cabbage, sweet cranberries, and crunchy toasted almonds—this slaw is a standout dish that’s simple to make and packed with delicious flavors. Whether you’re serving it as a side or adding it to a salad, this slaw will add a burst of freshness to your table. Enjoy every crunchy, sweet bite!

Crunchy Cranberry Almond

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Author: Julia
Total Time: 15 minutes (plus optional chilling time)
Yield: 6-8 servings
Diet: Vegetarian

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Description

Crunchy Cranberry Almond Slaw is a refreshing, vibrant side dish that combines crisp cabbage, sweet dried cranberries, and crunchy toasted almonds. Tossed in a creamy dressing with a touch of honey and apple cider vinegar, this slaw offers the perfect balance of sweet, tart, and savory flavors. It’s easy to make and can be prepared ahead, making it ideal for any gathering or weeknight dinner.

Ingredients

4 cups shredded green cabbage

1 cup shredded carrots

1 cup dried cranberries

1 cup sliced almonds (toasted)

½ cup mayonnaise

2 tablespoons apple cider vinegar

2 tablespoons honey

Salt and pepper to taste

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Instructions

Toast the Almonds: In a dry skillet over medium heat, toast the sliced almonds for 3-5 minutes, stirring frequently, until golden brown and fragrant. Remove from heat and set aside to cool.
Prepare the Veggies: In a large bowl, combine the shredded cabbage and shredded carrots. Mix well.
Make the Dressing: In a small bowl, whisk together mayonnaise, apple cider vinegar, and honey. Season with salt and pepper to taste.
Assemble the Slaw: Pour the dressing over the cabbage and carrot mixture, tossing to coat evenly.
Add the Cranberries and Almonds: Stir in the dried cranberries and toasted almonds, ensuring even distribution.
Chill and Serve: Chill the slaw for at least 30 minutes to allow the flavors to meld. Serve cold.

Notes

You can substitute purple cabbage for green cabbage for added color.

For a dairy-free version, use a dairy-free mayo or yogurt substitute.

Make ahead and store in the refrigerator for optimal flavor.

Prep Time: 10 minutes
Cook Time: 5 minutes (for toasting almonds)
Category: Side Dish, Salad
Method: Tossing
Cuisine: American