I won’t take up too much of your time because at this point your turkey is probably defrosting and menu plans are well underway. But I didn’t want to let the holiday pass us by without sharing this recipe for a simple, bright and fresh slaw. While I am one to honor the traditional flavors and dishes that Thanksgiving brings I am always eager for a bit of health and heft on the table.
This slaw is just ever-so-slightly creamy with the addition of a bit of mayonnaise in the dressing. The cranberries pop and cause a bit of a pleasant pucker from their bath in a sweet and spiced brine. Green apple carries another hit of sweet tang while heaps of fresh dill and scallion nudge the salad back toward the savory. All of this to say it’s a delicious salad that will sit beautifully on our holiday table next to our smoked turkey with a bourbon and bacon gravy and fresh corn and cornbread stuffing.
I hope you all have a wonderful Thanksgiving brimming with gratitude and grace.
Brussels Sprout and Green Apple Slaw with Pickled Cranberries
1 cup apple cider vinegar
1/2 cup brown sugar
3/4 cup water
1/4 teaspoon cinnamon
1/4 teaspoon ginger
8 ounces cranberries ( about 2 cups)
1/3 cup pickling liquid
3 tablespoons mayo
8 cups shredded Brussels (about 1 pound)
2 small green apples, diced or julienned
1 cup chopped dill
3 green onions, white and green parts thinly sliced
Pickle the cranberries:
In a medium saucepan combine the vinegar, sugar, water, salt and spices and bring to a simmer. Add the cranberries then turn off the heat. Let cool. These can be made up to 3 days in advance. Cover and refrigerate.
Make the dressing:
In a small bowl whisk together the pickling brine with the mayonnaise. Add a pinch of salt. Taste and adjust to your liking. It should have a bit of bite to it.
Assemble the salad:
In a large bowl combine the brussels sprouts, green apple, dill, scallions, and dressing. Mix well to combine. Drain the remaining bring off the cranberries then add to the salad.