Thanksgiving Slaw​

Courtesy of Christin Saucier, RDN, LDN - Monadnock Nutrition Services

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For the dressing:

• 1/3 cup MOV Almond Oil
• 1/4 cup MOV Cranberry Pear Balsamic Vinegar

For the dressing:

• 1/3 cup MOV Extra Virgin Olive Oil
• 1/4 cup apple cider vinegar
• 2 TBS maple syrup
• 4 teaspoons Dijon mustard
• 1/2 teaspoon NHHS Sea Salt

For the salad:

• 1 small head green cabbage, shredded
• 3/4 cup sliced almonds
• 3/4 cup dried cranberries
• 3/4cup fresh Italian parsley leaves, coarsely chopped
• 1 large shallot, sliced thinly
• 1 whole Granny Smith apple, diced
• NHHS Sea Salt
• NHHS Black Peppercorns

Directions:
Make the dressing:
Whisk together all ingredients. 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, parsley, shallots and apple to the dressing and toss to combine. Taste and season with salt and pepper as needed.

​Enjoy!!

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