Coast Guard Thanksgiving: Thanksgiving Slaw

Friday, November 17, 2017

Prepared by Chief Petty Officer David Hoover
Culinary Specialist “A” School
Training Center Petaluma

Serves 8


For the dressing:

1/3 cup vegetable oil
1/4 up apple cider vinegar
2 tablespoon maple syrup
4 teaspoon dijon mustard
1/2 teaspoon kosher salt
1/2 medium red onion, chopped

For the slaw:

1 small head of green cabbage (about 2.5 lbs, or 10 cups shredded)
1 cup red cabbage, shredded
3/4 cup sliced almonds, toasted
1 cup dried cranberries
3/4 cup fresh Italian parsley,
coarsely chopped kosher salt black pepper

Step 1.

Make Dressing:

Whisk the vinegar, oil, maple syrup, Dijon mustard and salt together in a bowl.

Add the Red Onion and stir to combine. Let sit at least 10 minutes for the flavors to meld.

Step 2.

Make the salad:

Place the shredded cabbage, almonds, cranberries and parsley in a large bowl.

Add the dressing and stir to combine.

Taste and season with salt and pepper as needed.

Notes: Make ahead of time, this slaw can sit out at room temperature for up to 2 hours without wilting, it also allows the flavors to come together.


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