Thanksgiving Coleslaw Served in Chinet Cut Crystal Cups

Thanksgiving Slaw

Ingredients

Dressing
½ vegetable oil
¼ apple cider vinegar
2 Tbsp. maple syrup
4 tsp. Dijon mustard
½ tsp. salt

Salad
10 cups shredded cabbage
¾ cup pecans
¾ cup dried cranberries
¾ fresh parsley, chopped
½ cup red onion
Salt and pepper, to taste

Directions

Dressing
1. Whisk vinegar, oil, syrup, Dijon mustard and salt together in a bowl. 

2. Let sit to the side for 10 minutes to allow the flavors to blend and prepare the salad.

Salad
1. Start with shredded cabbage in a large bowl. Add diced red onion, parsley, dried cranberries and pecans. 

2. Pour dressing over the salad mixture and combine. 

3. Serve in Chinet® Cut Crystal® 14 oz. cups. 

 

How to Serve it Up

Dinner Plate
Cup 14 oz.