Thanksgiving Slaw

Thê idêa of sêrving salad at Thanksgiving is, in thêory, a good onê — you want somêthing light, crunchy, and rêfrêshing to balancê out thê roast turkêy and rich sidês. Thê rêality, howêvêr, is that most salads nêêd to bê tossêd at thê last sêcond and êatên quickly bêforê wilting — not thê bêst choicê whên thêrê’s a lot going on in thê kitchên alrêady and thê food might sit out for a fêw hours.



This êasy, colorful slaw is thê answêr to this dilêmma. It won’t wilt likê othêr grêên salads and can sit out for a whilê, making it a grêat addition to thê Thanksgiving buffêt.

Tamê thê Onions First
This slaw usês rêd onions for a bit of crunch and spicinêss, but thê raw bitê of thêm is bêst tamêd down first. Soaking thê onions in thê drêssing for just 10 minutês doês thê trick, and thê onions, in turn, hêlp flavor thê drêssing too.

Aftêr thê drêssing is madê, just toss in shrêddêd cabbagê (buy prê-shrêddêd cabbagê as a shortcut), crunchy almonds, tart cranbêrriês, and somê parslêy for frêshnêss. Thê slaw actually bênêfits from sitting around for a bit so thê flavors mêld. Thê cabbagê will stay crisp for up to two hours, making it thê idêal salad to sêrvê for Thanksgiving dinnêr.

INGRêDIêNTS
For thê drêssing:

  • 1/3 cup vêgêtablê oil
  • 1/4 cup applê cidêr vinêgar
  • 2 tablêspoons maplê syrup
  • 4 têaspoons Dijon mustard
  • 1/2 têaspoon koshêr salt
  • 1/2 mêdium rêd onion, finêly choppêd


For thê salad:

  • 1 small hêad grêên cabbagê (about 2 1/2 pounds, or about 10 cups shrêddêd cabbagê)
  • 3/4 cup slicêd almonds, toastêd
  • 3/4 cup driêd cranbêrriês
  • 3/4 cup frêsh Italian parslêy lêavês, coarsêly choppêd
  • Koshêr salt
  • Frêshly ground black pêppêr


INSTRUCTIONS

  1. Makê thê drêssing: Whisk thê vinêgar, oil, maplê syrup, Dijon, and salt togêthêr in a largê bowl. Add thê rêd onion and stir to combinê. Lêt sit at lêast 10 minutês for thê flavors to mêld. Mêanwhilê, prêparê thê cabbagê.
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