DIRECTIONS:
Make the Apple Cider Vinaigrette
- Layer the vinaigrette ingredients in a small mason jar. Screw the lid on tight. Shake, shake, shake.
- Refrigerate until ready to serve. Can make 1-2 days in advance. Prep the Cranberry Almond Slaw
- Cut the cabbage into 4 equal wedges. Remove the core and thinly slice the cabbage. Thinly slice the red onion. Chop the parsley.
- Layer the red onion, parsley, cranberries, and almonds on top of the cabbage in a large bowl.
- Cover and refrigerate until ready to serve. Can make this up to 1 day in advance.
Serving the Cranberry Almond Slaw
- Toss the cabbage, red onion, cranberries, and almonds together until combined.
- Shake the vinaigrette and pour over the slaw. Toss to combine. Serve immediately or refrigerate up to 1 hour.