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Holiday eating is so fun for those Foodies among us! It’s the time when we all pull out all the stops and put more time, money, and energy into creating delicious and beautiful meals. And I don’t know about you, but I definitely don’t hold back around the holidays! It’s the ideal time to indulge in all things delicious. But, I will admit that the heavier foods this time of year sometimes have me craving refreshing sides and lunches. I’m not usually one to say “Hey, I’m craving a salad today” (I know, I know) but around this time of year, I actually do find myself saying that it feels weird. LOL. It’s always a reminder for myself to prepare some light side dishes to have on hand just in case the mood strikes and I need some balance back in my life!
Over the years, I’ve landed on this delicious and nutritious Tangy Holiday Slaw as the perfect antidote to heavy Holiday eating. I call this Holiday Slaw because it’s a MUST to make as a side dish this time of year for any gathering! The dressing is perfectly tangy and the almonds add some fabulous crunch and a burst of protein. When Ian and I are feeling sluggish, we make this, and grill some fish to go on top of it, and we eat this for dinner itself! I’m making it for Thanksgiving as well.
I can’t wait for you guys to try this super duper yummy and healthy recipe. Please let me know if you make this and how you like it!
Apple Cider Vinaigrette…
Make the Dressing
Add all ingredients to a mason jar and shake. Refrigerate before serving.
Prep the Cabbage
Cut the half cabbage into 4 equal wedges. Remove the core and thinly slice the cabbage.
Prep the Onion
Peel and thinly slice the red onion.
Layer the Ingredients
After all foods are prepped, place the cabbage on the bottom and then layer the remaining ingredients on top. You are more than welcome to mix the ingredients in too if that’s what you prefer.
Add Dressing and Enjoy!
Drizzle the Apple Cider Vinaigrette on top and serve!
Tangy Holiday Slaw
- 1 Cutting Board
- 1 Cutting Knife
- 1 Mason Jar
- Add all ingredients to a mason jar and shake. Refrigerate before serving.
- Cut the half cabbage into 4 equal wedges. Remove the core and thinly slice the cabbage.
- Peel and thinly slice the red onion.
- After all foods are prepped, place the cabbage on the bottom and then layer the remaining ingredients on top. You are more than welcome to mix the ingredients in too if that's what you prefer.
- Drizzle the Apple Cider Vinaigrette on top and serve!