Crisp, refreshing, and bursting with flavor, this cranberry almond slaw is a vibrant side dish that’s as pleasing to the eye as it is to the palate. The crunchy textures of the cabbage and almonds are perfectly balanced by the tartness of the cranberries and a tangy-sweet cider vinaigrette.
What makes this slaw particularly special is the harmony of flavors. The sweetness of the honey in the vinaigrette complements the tart cranberries, while the Dijon mustard adds a subtle kick that elevates the entire dish. This slaw is the perfect accompaniment to heavier meals, offering a light and refreshing contrast. It’s ideal for picnics, barbecues, or as a bright addition to a weeknight dinner.
Why you’ll love this Crunchy Cranberry Almond Slaw with Cider Vinaigrette
- It’s ready in just 15 minutes, making it perfect for busy weeknights.
- The combination of sweet, tart, and savory flavors creates a truly unforgettable taste experience.
- This cranberry almond slaw is incredibly versatile – serve it as a side, top it on sandwiches, or add it to salads.
- It’s packed with nutrients from cabbage, cranberries, and almonds.
- The apple cider vinaigrette adds a bright and tangy touch that perfectly complements the other ingredients.
- Easily customizable – add your favorite nuts or fruits for a unique twist.
Ingredients & Substitutions
- 1 bag (16 oz) shredded cabbage mix (coleslaw mix)
- 1 cup dried cranberries
- 1/2 cup slivered almonds
- 1/4 cup chopped fresh parsley
- 1/4 cup apple cider vinegar
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Cranberry almond slaw makes every moment feel sunny. For a nut-free version, try using sunflower seeds or pumpkin seeds instead of almonds. You can also use maple syrup or agave nectar in place of honey for a vegan option.
How to make Crunchy Cranberry Almond Slaw with Cider Vinaigrette
Step 1: Combine the slaw ingredients
In a large bowl, combine the shredded cabbage mix, dried cranberries, slivered almonds, and chopped parsley.
Step 2: Prepare the vinaigrette
In a small bowl, whisk together the apple cider vinegar, olive oil, honey, Dijon mustard, salt, and pepper until well combined.
Chef’s Tip: Taste and adjust the seasoning as needed. You may want to add a little more honey for sweetness or Dijon for a stronger flavor.
Step 3: Dress the slaw
Pour the vinaigrette over the cabbage mixture and toss to coat evenly. Serve immediately or chill for later.
Tips for Success
- For the best flavor, allow the slaw to sit for at least 15 minutes before serving. This allows the flavors to meld together.
- If you’re making the slaw ahead of time, dress it just before serving to prevent it from becoming soggy.
- Toast the almonds for a few minutes in a dry pan to enhance their flavor and crunch.
- Don’t overdress the slaw. Start with a little vinaigrette and add more as needed.
Serving Suggestions
This cranberry almond slaw is a fantastic side dish for grilled chicken, fish, or sandwiches. It also pairs well with heavier dishes like meatball sliders, offering a refreshing contrast. Consider serving it alongside turkey burgers or with grilled sausages for a complete and satisfying meal.
Storage & Reheating
Store leftover cranberry almond slaw in an airtight container in the refrigerator for up to 3 days. Keep in mind that the slaw may become slightly softer over time, but the flavor will still be delicious. It’s best enjoyed cold, so no reheating is necessary.
Frequently Asked Questions
Can I make this slaw ahead of time?
Yes, you can prepare the slaw a few hours in advance. However, it’s best to dress it just before serving to prevent it from becoming soggy.
Can I freeze this slaw?
Freezing is not recommended, as the cabbage will lose its crispness and the dressing may separate.
Is this slaw suitable for vegans?
Yes, if you substitute the honey with maple syrup or agave nectar.
Looking for more ways to use cranberries? You might enjoy these baked apple fritters that incorporate similar flavors!
This Crunchy Cranberry Almond Slaw with Cider Vinaigrette is a guaranteed crowd-pleaser, offering a delightful combination of flavors and textures that will brighten up any meal. Its quick preparation time and simple ingredients make it a go-to recipe for busy weeknights or special occasions. Don’t hesitate to experiment with different nuts and fruits to create your own unique twist on this classic slaw. We would love to hear how your version turned out, so please leave a comment below!
Crunchy Cranberry Almond Slaw with Cider Vinaigrette
This vibrant Cranberry Almond Slaw is a delightful explosion of flavors and textures. Crisp shredded cabbage and carrots mingle with tart cranberries, crunchy almonds, and a tangy-sweet apple cider vinaigrette. It’s the perfect side dish for any occasion, offering a refreshing balance to heavier meals. The sweetness of the cranberries combined with the nutty almonds and the bright cider vinaigrette creates a symphony of tastes that will leave your taste buds singing. It’s quick, easy, and irresistibly delicious!
- Total Time: 15 minutes
- Yield: 6 servings 1x
Ingredients
- 1 bag (16 oz) shredded cabbage mix (coleslaw mix)
- 1 cup dried cranberries
- 1/2 cup slivered almonds
- 1/4 cup chopped fresh parsley
- 1/4 cup apple cider vinegar
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, combine the shredded cabbage mix, dried cranberries, slivered almonds, and chopped parsley.
- In a small bowl, whisk together the apple cider vinegar, olive oil, honey, Dijon mustard, salt, and pepper until well combined.
- Pour the vinaigrette over the cabbage mixture and toss to coat evenly. Serve immediately or chill for later.
Notes
For best results, allow the slaw to sit for at least 15 minutes before serving to allow the flavors to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can substitute pecans or walnuts for the almonds. Add shredded apple for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg