Ingredients:
1 small head green cabbage, thinly shredded
3/4 cup toasted sliced almonds
3/4 cup dried cranberries
1 bunch flat-leaf Italian parsley, chopped
1/2 medium red onion, finely diced
1/3 cup olive oil
1/4 cup apple cider vinegar
2 tbsp maple syrup
4 tsp Dijon mustard
1/2 tsp kosher salt
Additional salt and pepper, to taste
Warm water (for softening cranberries)
Instructions:
Make the Dressing: In a bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, and kosher salt.
Add the diced red onion to the dressing and let it sit for about 10 minutes so the flavor can mellow.
Place the dried cranberries in a small bowl and cover with warm water to plump them. Drain well before adding to the slaw.
In a large mixing bowl, combine the shredded cabbage, chopped parsley, drained cranberries, and the dressing (including the onions).
Toss until everything is evenly coated.
Taste and adjust with extra salt and pepper as needed.
Right before serving, sprinkle in the toasted sliced almonds to keep them crisp. Toss gently.
Serve fresh for a bright, colorful, and light side dish perfect for Thanksgiving—or any meal.