Cranberry-Pecan Thanksgiving Slaw Recipe

1 Min Read


  • 1/2 head green cabbage, thinly sliced
  • 1/2 head red cabbage, thinly sliced
  • 2 large carrots, shredded
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, chopped
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped

For the Dressing:

  • 1/4 cup mayonnaise
  • 1/4 cup Greek yogurt
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste


In a large bowl, combine the green cabbage, red cabbage, shredded carrots, dried cranberries, chopped pecans, sliced red onion, and chopped parsley.

In a separate small bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined.

Pour the dressing over the cabbage mixture and toss until everything is evenly coated.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.

Before serving, give the slaw a final toss and adjust seasoning if necessary.

Garnish with additional chopped pecans and parsley if desired.

Serve chilled and enjoy your Cranberry-Pecan Thanksgiving Slaw!

This slaw is a perfect addition to your Thanksgiving spread, offering a crunchy, sweet, and tangy contrast to the other savory dishes.

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