Transform Your Holiday Feast with Cranberry-Pecan Slaw

As the autumn leaves fall and the aroma of roasting turkey fills the air, it’s time to shake up your Thanksgiving menu with a refreshing twist on tradition. Enter our Cranberry-Pecan Slaw – a vibrant, crunchy side dish that’s about to become your new holiday favorite. But why settle for the same old sides when you can elevate your feast with this perfect blend of sweet, tangy, and nutty flavors?

Not all slaws are created equal

When you think of coleslaw, you might picture a soggy, mayonnaise-drenched affair that’s more of an afterthought than a star. But our Cranberry-Pecan Slaw is here to change that perception. This isn’t your average coleslaw – it’s a colorful, flavorful, and texturally interesting dish that can hold its own against the heavyweights of your Thanksgiving spread.

The secret lies in the balance of ingredients. Crisp green cabbage forms the base, providing a satisfying crunch in every bite. Grated carrots add a touch of sweetness and a pop of color, while thinly sliced red onions bring a subtle bite. But the real stars of the show? Tart dried cranberries and toasted pecans, which elevate this slaw from a simple side to a memorable dish that your guests will be talking about long after the leftovers are gone.

But what truly sets this slaw apart is its dressing. Forget the heavy, one-note dressings of coleslaw past. Our creamy maple dressing strikes the perfect balance between sweet and tangy, with a hint of Dijon mustard for depth. It’s light enough to let the fresh flavors of the vegetables shine through, but flavorful enough to tie the whole dish together.

Preparation is key to perfect slaw texture

One common pitfall in slaw-making is ending up with a watery, limp mess instead of a crisp, refreshing salad. The key to avoiding this lies in your preparation techniques. Start by shredding your cabbage finely and consistently. A sharp knife or a mandoline slicer can be your best friend here. Aim for thin, even strips that will hold up to the dressing without becoming soggy.

When it comes to the carrots, a box grater works wonders. Grate them on the large holes for a texture that complements the cabbage without disappearing into the mix. And for the red onion? Slice it as thinly as possible to distribute its flavor evenly without overpowering the other ingredients.

Here’s a pro tip: after preparing your vegetables, give them a quick salt bath. Toss the shredded cabbage and carrots with a teaspoon of salt and let them sit in a colander for about 30 minutes. This process, known as wilting, draws out excess moisture, ensuring your slaw stays crisp even after it’s dressed. Just be sure to rinse and dry the vegetables thoroughly before assembling your slaw.

The dressing makes or breaks your slaw

Let’s talk about the unsung hero of our Cranberry-Pecan Slaw – the dressing. A good slaw dressing should enhance, not overwhelm, the flavors of your carefully prepared ingredients. Our creamy maple dressing strikes just the right balance, with a blend of mayonnaise, sour cream, apple cider vinegar, and maple syrup.

The mayo and sour cream provide a creamy base, while the apple cider vinegar adds a bright, tangy note that cuts through the richness. The maple syrup isn’t just for sweetness – it adds depth and a subtle earthiness that complements the pecans beautifully. A touch of Dijon mustard rounds out the flavors with a gentle kick.

When mixing your dressing, whisk it thoroughly to ensure all ingredients are well combined. A smooth, emulsified dressing will coat your slaw evenly, ensuring every bite is perfectly balanced. And remember, you may not need all the dressing at once. Start by adding about half, toss well, then add more as needed. You’re aiming for a lightly coated slaw, not a soupy mess.

Timing is everything when assembling your slaw

Now, you might be tempted to toss everything together and call it a day. But hold on – timing is crucial when it comes to assembling your Cranberry-Pecan Slaw. While it’s true that this slaw can be made ahead of time, there’s a sweet spot for optimal texture and flavor.

Ideally, you’ll want to dress your slaw about an hour before serving. This gives the flavors time to meld together, but doesn’t leave enough time for the vegetables to lose their crunch. If you need to prepare further in advance, keep your vegetables, fruit, and nuts separate from the dressing. Combine them no more than 24 hours before serving for the best results.

When you’re ready to assemble, start by tossing the cabbage, carrots, and onions with the dressing. Once they’re evenly coated, gently fold in the dried cranberries and chopped pecans. This method ensures that these delicate ingredients don’t get crushed or lost at the bottom of the bowl.

Don’t be afraid to customize your slaw

While our Cranberry-Pecan Slaw is delicious as-is, don’t be afraid to make it your own. The beauty of this recipe lies in its versatility. Swap out the green cabbage for red for a more colorful presentation. Not a fan of pecans? Try walnuts or almonds instead. You could even add a diced Granny Smith apple for extra crunch and tartness.

For those looking to lighten things up, try substituting Greek yogurt for half of the mayonnaise in the dressing. It’ll still be creamy and delicious, with a tangy twist and fewer calories. And if you’re catering to different dietary needs, this slaw is easy to adapt. Use a vegan mayonnaise alternative, or swap out the maple syrup for agave nectar.

Remember, the best recipes are those that you make your own. So feel free to experiment and adjust to your taste. Who knows? Your unique twist might become your family’s new Thanksgiving tradition.

Serving suggestions beyond the thanksgiving table

While this Cranberry-Pecan Slaw is a perfect addition to your Thanksgiving spread, its appeal extends far beyond the holiday table. Its bright flavors and satisfying crunch make it a versatile side dish for any occasion. Try serving it alongside grilled meats at your next barbecue, or use it as a topping for pulled pork sandwiches for a delicious contrast of flavors and textures.

Leftover turkey sandwiches? They’re about to get a major upgrade with a dollop of this slaw. It’s also a great option for potlucks or picnics, as it travels well and can be served at room temperature. And for a lighter meal, try tossing some grilled chicken or shrimp into your slaw for a complete, refreshing salad.

Don’t limit yourself to thinking of this as just a side dish, either. What if you used it as a unique topping for tacos, or as a bed for grilled fish? The possibilities are endless, limited only by your culinary imagination.

Cranberry-Pecan Thanksgiving Slaw

Course: Side DishCuisine: American

Servings

8

servings

Prep time

20

minutes

Chilling time

1

minute

Calories

250

kcal

Total time

80

minutes

Elevate your holiday feast with this crunchy, sweet, and tangy Cranberry-Pecan Slaw that’s sure to become a new Thanksgiving favorite!

Ingredients

• 6 cups shredded green cabbage

• 1 cup grated carrots

• 1/2 cup thinly sliced red onion

• 1 Granny Smith apple, diced

• 1 cup dried cranberries

• 1 cup toasted pecans, roughly chopped

• 1/2 cup mayonnaise

• 1/4 cup sour cream

• 2 tablespoons apple cider vinegar

• 2 tablespoons maple syrup

• 1 teaspoon Dijon mustard

• Salt and freshly ground black pepper to taste

Directions

• In a large bowl, combine the shredded cabbage, grated carrots, and sliced red onion. Toss these vegetables together to create the base of your slaw. The vibrant colors of the ingredients will already make your dish visually appealing.
• Add the diced Granny Smith apple to the vegetable mixture. The apple will provide a delightful crunch and a tart flavor that complements the other ingredients perfectly. Gently fold it in to distribute evenly without bruising the apple pieces.
• In a separate medium bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, maple syrup, and Dijon mustard. This creamy dressing will bring all the flavors together. Make sure to whisk until the dressing is smooth and well combined.
• Pour the dressing over the slaw mixture. Use a large spoon or tongs to gently toss the slaw, ensuring that all the vegetables are evenly coated with the dressing. Be careful not to overmix, as you want to maintain the crispness of the vegetables.
• Add the dried cranberries and toasted, chopped pecans to the slaw. Gently fold these in, distributing them evenly throughout the mixture. The cranberries will add bursts of sweetness, while the pecans contribute a delightful crunch and nutty flavor.
• Season the slaw with salt and freshly ground black pepper to taste. Start with a small amount, mix, and taste. Adjust the seasoning as needed, remembering that the flavors will develop further as the slaw chills.
• Cover the bowl with plastic wrap or transfer the slaw to an airtight container. Refrigerate for at least 1 hour before serving. This chilling time allows the flavors to meld together and the vegetables to slightly soften while retaining their crunch.
• Before serving, give the slaw a gentle toss to redistribute the dressing and ingredients. Taste once more and adjust seasoning if necessary. Transfer to a serving bowl and garnish with a sprinkle of extra pecans and cranberries on top for a beautiful presentation.

Notes

• For the best flavor and texture, toast your pecans before adding them to the slaw. Spread them on a baking sheet and toast in a 350°F oven for 5-7 minutes, or until fragrant.
• If you prefer a lighter dressing, you can substitute Greek yogurt for half of the mayonnaise.
• This slaw can be made up to 24 hours in advance. If making ahead, add the pecans just before serving to maintain their crunch.

Frequently Asked Questions

Q: Can I make this Cranberry-Pecan Slaw ahead of time?
A: Absolutely! This slaw actually benefits from being made ahead. You can prepare it up to 24 hours in advance. Just keep the pecans separate and add them just before serving to maintain their crunch. The extra time in the refrigerator allows the flavors to meld beautifully.

Q: How long does this Cranberry-Pecan Slaw last in the refrigerator?
A: When stored in an airtight container in the refrigerator, this slaw will stay fresh for 3-4 days. However, for the best texture and flavor, it’s ideal to consume it within the first 2 days. The vegetables may start to release water over time, which can make the slaw a bit watery.

Q: Can I make this slaw vegan or dairy-free?
A: Yes, you can easily adapt this recipe for vegan or dairy-free diets. Simply substitute the mayonnaise and sour cream with vegan alternatives. There are many great vegan mayonnaise options available, and you can use a plant-based yogurt in place of the sour cream. The maple syrup in the dressing is already vegan-friendly.

Q: What can I serve with this Cranberry-Pecan Slaw?
A: This versatile slaw pairs wonderfully with a variety of dishes. It’s perfect alongside roast turkey for Thanksgiving, but it also complements grilled meats, sandwiches, and even fish dishes beautifully. Try it with pulled pork sandwiches, grilled chicken, or as a refreshing side to a hearty beef roast. It’s also great on its own as a light lunch!