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!
- 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
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.
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.