Looking for something colorful and flavorful that won’t weigh you down during all of the holiday gatherings? I found this recipe recently and thought it was great. Side dishes can be so dense and carb heavy – this is a really nice alternative. And I think it would be great any time of year. Enjoy.
1/3 cup vegetable oil
¼ cup apple cider vinegar
2 TBSP. maple syrup
4 tsp. Dijon mustard
½ tsp. kosher salt
½ medium red onion, finely chopped
1 small head green cabbage (about 2½ lbs, or about 10 cups of shredded cabbage)
¾ cup sliced almonds, toasted
¾ cup dried cranberries
¾ cup fresh Italian parsley leaves, coarsely chopped
Freshly ground pepper
To make the dressing, whisk the vinegar, oil, maple syrup, Dijon, and salt together in a large bowl. Add the red onion and stir to combine. Let sit at least 10 minutes for the flavors to meld. Meanwhile prepare the cabbage.
To make the salad, cut the cabbage into eight wedges through the core, then cut the core from each piece. Thinly slice the cabbage wedges crosswise to shred. Add the shredded cabbage, almonds, cranberries, and parsley to the dressing and toss to combine. Taste and season with salt and pepper as needed.
This slaw can sit out at room temperature for up to hours without wilting, making it great make-ahead for buffet dish. Leftover slaw can be stored in an airtight container in the refrigerator for up to one day.
Recipe courtesy of Kitchn/Serves 8
To print recipe CLICK HERE