Easy, Parve

Recipe: Thanksgiving Craisin Slaw

Purple slaw with cranberries

Nothing goes with turkey and all the fixings of Thanksgiving like a sweet and tangy slaw with craisins. This one fits the bill, though it cannot be made more than 6 hours in advance or it goes all soggy and loses its crisp, crunchy, and craisin-chewy charm. A guest once described this slaw as “So good, it’s sick!”

We concur.

Thanksgiving Craisin Slaw

Yield: 6 servings


  • 1/2 head red cabbage, shredded
  • 1/2 red onion, halved lengthwise, thinly sliced
  • 3 green onions, sliced thinly
  • 6 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cumin
  • 1/4 teaspoon ground mustard
  • 6 ounces craisins (dried cranberries)


  1. Mix together cabbage and red and green onions in large mixing bowl.
  2. Whisk together oil, vinegar, sugar, mustard, salt, pepper and cumin in a small bowl.
  3. Pour the dressing over the cabbage mixture; add dried cranberries and stir.
  4. Marinate the slaw, refrigerated, for 1 hour.
  5. Can be made up to 6 hours ahead.