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Festive Christmas Slaw with Cranberries and Almonds

A vibrant, crunchy winter salad featuring shredded red cabbage, Brussels sprouts, sweet dried cranberries, and roasted almonds tossed in a zesty maple mustard vinaigrette.
Print Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 8 cups
Course: Salad, Side Dish
Cuisine: American, Holiday
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 4 cups red cabbage shredded
  • 4 cups Brussels sprouts shredded
  • 1 cup dried cranberries
  • 1 cup almonds whole or sliced, toasted
  • 0.5 cup fresh parsley chopped
Maple Dijon Dressing
  • 0.33 cup olive oil extra virgin
  • 0.25 cup apple cider vinegar
  • 2 tbsp maple syrup
  • 1 tbsp Dijon mustard
  • 1 clove garlic minced

Equipment

  • Food Processor or Sharp Knife
  • Large Salad Bowl
  • Small skillet
  • Whisk

Method
 

  1. Toast the almonds in a dry skillet over medium heat for 3-5 minutes until fragrant. Set aside to cool.
  2. Finely shred the red cabbage and Brussels sprouts using a knife or food processor.
  3. In a large bowl, combine the shredded cabbage, sprouts, dried cranberries, cooled almonds, and parsley.
  4. In a jar, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic, salt, and pepper.
  5. Pour the dressing over the salad and toss well to coat.
  6. Let stand for 15 minutes before serving to allow flavors to meld.

Notes

You can substitute pecans or walnuts for the almonds. For a creamy version, add a tablespoon of mayonnaise or greek yogurt to the dressing.