I could make the same thing every Thanksgiving and no one in my family would complain. But I would be unhappy and bored. So each year I try to keep all of the favorites but I then add some new element. Occasionally, like this year, one of the new things fails and ends up in the garbage before it ever makes it to my holiday table. However, I also had three successes and they are foods that would be delicious anytime. This is the first of those items and with the availability of pre-shredded slaw, it is a snap to put together. I used a colorful mix of kale, Brussel sprouts, carrots and cabbage which held up beautifully so that even with some left-overs, I could enjoy it a day later. While it added that satisfying crunch and lightness to my holiday meal, this slaw would be equally good with burgers (veggie or otherwise) or grilled meat, chicken or fish.
Holiday Slaw from kitchn and tweaked by me
Yield: 10-12 servings
1/3 cup EVOO
1/4 cup apple cider vinegar
2 Tablespoons maple syrup
4 teaspoons Dijon mustard (I used a wonderful walnut Dijon mustard)
1/2 teaspoon Kosher salt
1/2 of a medium red onion, finely chopped
Freshly cracked black pepper, to taste
For the salad
Two 14 ounce bags of mixed slaw or about 2.5 pounds of green cabbage, shredded (about 10 cups)
3/4 cup sliced almonds, lightly toasted
3/4 cup dried cranberries
One bunch of flat-leaf parsley, chopped
- Whisk all of the dressing ingredients together. I made this the night before and refrigerated it. Make it at least 30 minutes before to allow the flavors to meld properly.
- Put all of the salad ingredients together in a large bowl. Toss with the dressing. This can be tossed at least two hours ahead and should be tossed at least 30 minutes before serving for optimal taste.