One of the hardest parts about Thanksgiving is getting everything to the table at the same time and at the perfect temperature.
To avoid last minute prep and having another thing to heat up, I started making this colorful cranberry coleslaw a few years back. It was such a hit that it is now part of our normal turkey day rotation.
This side is a nice refreshing alternative amidst all the heavy carb-loaded side dishes. Plus, it’s easy to make the day before to save you even more time!
This coleslaw is actually made two ways in our household…one with red onions and one without (which kids seem to prefer). The version I made has no red onions but you can always add them in if you want.
Here's how to make it:
Chop up two cups of red cabbage.
Add two cups of pre-chopped coleslaw mix (to save time; usually green cabbage and carrot). If you can't find pre-chopped mix, add two cups green cabbage instead.
Toss the cabbages together so they're evenly distributed. If you're using red onion, add it at this point.
Add the apple cider vinegar.
Add the oil.
Add the sugar and salt.
Add the mayonnaise.
And finally, add the dried cranberries. Mix all the ingredients together to make sure you have all the cabbage coated with the coleslaw sauce.
Store overnight in refrigerator. Drain any extra liquid and serve.
Enjoy this colorful coleslaw at your next Thanksgiving meal!
Peabody loves ice hockey (she plays!) and all things baking! Check out her great stuff at her blog site Culinary Concoctions by Peabody and her Tablespoon profile.