Ingredients

The following ingredients have 8 Servings
  • 1/3 cup vegetable oil
  • 1/4 cup apple cider vinegar
  • 2 tablespoons maple syrup
  • 4 teaspoons Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/2 medium red onion, finely chopped
  • 1 small head green cabbage (about 2 1/2 pounds, or about 10 cups shredded cabbage or coleslaw mix)
  • 3/4 cup sliced almonds, toasted
  • 3/4 cup dried cranberries
  • 3/4 cup fresh Italian parsley leaves, coarsely chopped
  • Kosher salt
  • Freshly ground black pepper

Instruction

  • Make the dressing: Whisk the vinegar, oil, maple syrup, Dijon, and salt together in a large bowl. Add the red onion and stir to combine. Let sit at least 10 minutes for the flavors to meld. Meanwhile, prepare the cabbage.
  • Make the salad: Cut the cabbage into eight wedges through the core, then cut the core from each piece. Thinly slice the cabbage wedges crosswise to shred.
  • Add the shredded cabbage, almonds, cranberries, and parsley to the dressing and toss to combine. Taste and season with salt and pepper as needed.