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Cranberry-Pecan Thanksgiving Slaw Recipe

    Looking to add a burst of color and flavor to your Thanksgiving table?

    Look no further than this Cranberry-Pecan Thanksgiving Slaw Recipe!

    This delightful side dish combines crisp cabbage, sweet cranberries, crunchy pecans, and a tangy dressing to create a refreshing and festive addition to your holiday spread.

    Whether served alongside roasted turkey or as a standalone salad, this slaw is sure to be a crowd-pleaser.

    Let’s dive into the recipe and bring some seasonal flair to your Thanksgiving feast!

    Ingredients:

    • 1 small head of green cabbage, thinly sliced
    • 1 small head of red cabbage, thinly sliced
    • 1 cup dried cranberries
    • 1 cup chopped pecans, toasted
    • 1/2 cup chopped fresh parsley
    • 1/4 cup thinly sliced green onions

    For the Dressing:

    • 1/2 cup mayonnaise
    • 1/4 cup Greek yogurt
    • 2 tablespoons apple cider vinegar
    • 1 tablespoon honey
    • 1 teaspoon Dijon mustard
    • Salt and pepper to taste

    Instructions:

    Prepare the Cabbage: In a large mixing bowl, combine the thinly sliced green cabbage, red cabbage, dried cranberries, chopped pecans, chopped parsley, and sliced green onions. Toss gently to combine.

    Make the Dressing: In a separate bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth and well combined.

    Combine Dressing with Slaw: Pour the dressing over the cabbage mixture and toss until evenly coated. Make sure all the ingredients are well incorporated and coated with the dressing.

    Chill and Serve: Cover the bowl with plastic wrap and refrigerate the slaw for at least 1 hour before serving to allow the flavors to meld together. This slaw can also be made ahead of time and stored in the refrigerator overnight.

    Garnish and Serve: Before serving, garnish the slaw with additional chopped pecans and parsley for added freshness and crunch. Serve chilled as a side dish alongside your Thanksgiving feast.

    Tips and Variations:

    Toasting Pecans: Toasting the pecans adds a delicious nutty flavor and extra crunch to the slaw. Simply spread the chopped pecans on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-7 minutes, or until lightly golden and fragrant. Let them cool before adding to the slaw.

    Make it Vegan: For a vegan version of this slaw, you can substitute vegan mayonnaise and yogurt for the dairy-based ingredients in the dressing.

    Additions: Feel free to customize this slaw recipe by adding other ingredients such as shredded carrots, sliced apples, or crumbled feta cheese for additional flavor and texture.

    Serving Suggestions:

    Serve the Cranberry-Pecan Thanksgiving Slaw alongside roasted turkey, mashed potatoes, and gravy for a complete Thanksgiving meal.

    Pair it with other holiday favorites like cranberry sauce, stuffing, and sweet potato casserole for a festive and flavorful feast.

    Storage and Leftovers:

    Store any leftover slaw in an airtight container in the refrigerator for up to 2-3 days. Keep in mind that the cabbage may release some liquid over time, so you may need to drain any excess liquid before serving.

    For best results, enjoy the slaw within a day or two of making it to ensure optimal freshness and flavor.

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