Thanksgiving Slaw
For the dressing:
1/3 cup olive oil
1/4 cup apple cider vinegar
2 T pure maple syrup
4 tsp Dijon mustard
1/2 tsp sea salt
2 T shallot, fined chopped
For the salad:
1 small head of local green cabbage, shredded
3/4 cup sliced almonds, roasted
1/3 cup dried cranberries
3/4 cup fresh chopped parsley
Salt & pepper to taste
1 T ground sage
Combine all dressing ingredients and set aside.
Combine salad ingredients in a large bowl. Pour in dressing and toss to coat evenly.
Let the salad sit for at least an hour before serving.