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–+ servings
Apple Cranberry Coleslaw (Thanksgiving Freshness)

Apple Cranberry Coleslaw for Thanksgiving Freshness and Fun

Apple Cranberry Coleslaw provides a refreshing contrast to savory Thanksgiving dishes, with a crisp texture and tangy dressing.
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Prep Time 30 minutes
Resting Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Slaw
  • 4 cups cabbage finely shredded
  • 1 large apple Honeycrisp or Fuji, sliced
  • 1 cup dried cranberries
For the Vinaigrette
  • 1/4 cup apple cider vinegar
  • 2 tablespoons honey or maple syrup for vegan option
  • 1/4 cup olive oil or avocado oil
  • salt to taste
  • pepper to taste
Optional Add-ins
  • fresh parsley or mint
  • chopped walnuts or pecans
  • 1 teaspoon Dijon mustard optional

Equipment

  • Sharp knife
  • food processor
  • large mixing bowl
  • measuring cups
  • whisk
  • Tongs

Method
 

Step-by-Step Instructions
  1. Finely shred about 4 cups of cabbage and transfer to a large mixing bowl.
  2. Wash and thinly slice or julienne 1 sweet apple, and add to the bowl with the cabbage.
  3. Incorporate 1 cup of dried cranberries and mix gently.
  4. In a separate bowl, whisk together 1/4 cup of apple cider vinegar, 2 tablespoons of honey, and 1/4 cup of olive oil. Season with salt and pepper.
  5. Pour the vinaigrette over the cabbage mixture, tossing to coat evenly.
  6. Allow to rest at room temperature for 15-30 minutes or refrigerate for up to 4 hours.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 30gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 150mgPotassium: 200mgFiber: 3gSugar: 12gVitamin A: 1000IUVitamin C: 20mgCalcium: 40mgIron: 1mg

Notes

Best enjoyed fresh. Dress the slaw no more than 4 hours ahead to maintain crispness.

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