Fall Slaw

By lorik

Ingredients

• For the dressing:
• 1/3 cup vegetable oil
• 1/4 cup apple cider vinegar
• 2 tablespoons maple syrup
• 4 teaspoons Dijon mustard
• 1/2 teaspoon kosher salt
• 1/2 medium red onion, finely chopped
• For the salad:
• 1 small head green cabbage (about 2 1/2 pounds, or about 10 cups shredded cabbage)
• 3/4 cup sliced almonds, toasted
• 3/4 cup dried cranberries
• 3/4 cup fresh Italian parsley leaves, coarsely chopped
• Kosher salt
• Freshly ground black pepper

Details

Servings 8
Adapted from thekitchn.com

Preparation

Step 1

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.

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.

Recipe Notes:
Make ahead: This slaw can sit out at room temperature for up to 2 hours without wilting, making it a great make-ahead or buffet dish.

Storage: Leftover slaw can be stored in an airtight container in the refrigerator for up to 1 day.

Per serving, based on 8 servings. (% daily value)
Calories 223 Fat 13.9 g (21.4%) Saturated 1 g (5%) Trans 0.1 g Carbs
24 g (8%) Fiber 5.7 g (22.7%) Sugars 15.7 g Protein 4 g (8%) Sodium
177.2 mg (7.4%)