This refreshing salad is a perfect complement to a heavy meal. The slaw and dressing can be made 2 days in advance. When it is time to serve, drizzle with dressing and toss for a crunchy slaw. This recipe is by Katie Olesen, it and the photo are from Wheat by the Wayside.
Prep Time: 20 minutes
Serves: 10
Ingredients
Apple Cider Vinaigrette
6 Tablespoons Extra Virgin Olive OIl
2 Tablespoons Apple Cider Vinegar
2 Tablespoons Maple Syrup
2 teaspoons Dijon Mustard
1 small clove Garlic minced
1⁄2 teaspoons Kosher Salt
1⁄4 teaspoons Black Pepper
Cranberry Almond Slaw
1⁄2 head Green Cabbage
1⁄2 small Red Onion
1 cup Dried Cranberries
1 cup Sliced Almonds
1⁄2 cup Flat Leaf Parsley
Instructions
Make the Apple Cider Vinaigrette
1. Add the olive oil, apple cider vinegar, maple syrup, dijon mustard, garlic, kosher salt, and pepper to a small mason jar. Screw the lid on tight and shake to combine. Refrigerate until serving.
Prep the Cranberry Almond Slaw
1. Slice the cabbage into wedges and remove the core. Thinly slice the cabbage and place it in a large bowl.
2. Thinly slice the red onion and chop the parsley. Add to the bowl with the cabbage.
3. Next, add the cranberries and almonds to the bowl. Toss to combine. Cover and refrigerate until serving.
To Serve the Cranberry Almond Slaw
Shake the vinaigrette and pour over the slaw. Toss to combine. Serve immediately or refrigerate up to 1 hour.
Rejoice always, pray continually, give thanks in all circumstances; for this is God’s will for you in Christ Jesus. 1 Thessalonians 5: 16-18
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