Cranberry-Pecan Thanksgiving Slaw Recipe

We know Thanksgiving planning is exhausting, but we have some new table ideas this year! We made a Thanksgiving-style shredded cabbage dish instead of a grocery store slaw.

– 1 orange – 2 tablespoons maple syrup – 2 teaspoons apple cider vinegar – ¼ cup mayonnaise – 1 teaspoon mustard – 1 teaspoon kosher salt – 1 head green cabbage – 1 small green apple – ½ red onion, thinly sliced – ½ cup chopped pecan – ½ cup dried cranberrie – ¾ cup grated carrot – Dash of ground cinnamon



Half the orange and juice it into a large bowl. In the bowl, add maple syrup, apple cider vinegar, mayonnaise, mustard, and salt. 

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Mixing until well combined. Cut the green cabbage in quarters after removing the outer leaves.

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Take out and dispose of the core. Slice the cabbage very thinly with a mandolin or sharp knife.

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Add 5 cups of sliced cabbage to the dressing after measuring it. Using a box grater with large holes, peel and grate the apple.

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Under cold running water, the sliced red onion should be washed in a strainer with a fine mesh.

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Apples, red onion, pecans, cranberries, and carrots should all be dropped into the bowl first.

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Include the cabbage and apples in the mixture and mix until they are evenly coated.

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Add a pinch of ground cinnamon to the slaw, and serve it right away. Alternatively, you can refrigerate it for up to three days.

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