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