Cranberry Almond Slaw Recipe

Prepare vegetables

Trim outer leaves from cabbage. Remove core and finely shred green and red cabbage so you have about 6 cups combined. Peel and grate or julienne the carrot. Thinly slice the celery. Place all shredded vegetables in a large mixing bowl.

Add mix-ins

Add the dried cranberries, toasted sliced/slivered almonds, and chopped parsley to the bowl with the shredded vegetables. Toss lightly to distribute evenly.

Combine dressing ingredients

In a medium bowl or measuring cup, whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, Dijon mustard, olive oil, lemon juice and lemon zest until smooth and homogenous.

Season dressing

Season the dressing with black pepper and salt to taste. Note: the ingredient list shows salt in 'quarters' — use about 3 pinches or roughly 3/8 teaspoon total (adjust to preference). Whisk again.

Pour about three-quarters of the dressing over the slaw and toss thoroughly with tongs or salad forks to coat evenly. Taste and add more dressing as desired. The slaw should be lightly to evenly coated, not drenched.

Let the slaw rest in the refrigerator for at least 20–30 minutes to allow flavors to meld. If serving later, toss again just before serving and add remaining dressing if the slaw seems dry.

Before serving, taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon if needed. Garnish with a few extra toasted almonds and a sprinkle of parsley.