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Driven by a passion that borders on obsession that developed in me at a very young age I always knew I was going to be a chef.

Phone:      (864) 241.6689
E-mail:      [email protected]
Address:   Greenville, SC
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Chef Veera

Holiday Cabbage Slaw

The Perfect Holiday Salad!


Usually, at a holiday meal, the salad is the last thing to be eaten – we’re going to change that with this amazing slaw!


But, don’t just wait for the holidays to try this out. As with any salad, there are three components – the base (in this case two kinds of cabbage, carrots and apple), the dressing, and the garnish (in this recipe, the pecans and dried cranberries). I love the crunch and colors of the cabbage, but you can also choose to serve this with a base of butter lettuce, carrots and pears or even just a mixture of leafy salad greens.


I mix the Rosemary oil and Cranberry vinegar with a binder of Dijon mustard and honey for a truly delicious Thanksgiving/Holiday season dressing. Traditionally vinaigrettes have a binder to keep the oil and vinegar combined longer. You can BE BRAVE, with the flavors of oils and vinegars and with binder choices, and I encourage you to message me if you need some suggestions for other holiday flavors.


The garnish in this recipe is perfect for the season, but you can certainly change out to your favorite nuts and dried fruit or even add crumbled goat cheese or crumbled blue cheese.


Then, watch your salad disappear from your holiday table, but don’t worry, I’ll have a post coming up soon with some fun ways to repurpose the remainder of your Thanksgiving leftovers 😉


Happy Cooking!



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Red Cabbage Holiday Slaw




2 cups red cabbage, shredded

2 cups white cabbage, shredded

1 cup shredded carrots

¾ cup parsley, chopped

1 chopped apple

½ cup glazed pecans

¼ cup dried cranberries

Juice of ½ lemon, freshly squeezed (adjust amount to your taste)

4 tablespoons O&V Cranberry Vinegar *

4 tablespoons O&V Rosemary Oil *

1 tablespoon honey

1 tablespoon Dijon mustard

Salt and pepper to taste






Shred the 2 kinds of cabbage, julienne the carrots and chop the parsley and apple. In a large bowl, mix together cabbage, carrots, parsley, and apples.


In a separate bowl, mix together oil, vinegar, salt, pepper, honey and mustard. Add lemon juice to taste. Whisk until well combined.


Toss with the vegetables


Allow slaw to chill completely and toss again well before serving. Sprinkle the glazed nuts, and dried cranberries on top, and serve.





Serves 6 (as a side salad)

Active Time: 15 minutes. Total Time: 15 minutes





* The fused flavored Rosemary EVOO adds tremendous flavor as does the Cranberry vinegar — both from our Oil & Vinegar store. Together they truly create a traditional holiday taste that is delectable. Feel free to substitute other high-quality oils and vinegars if you wish.






Categories: Soups & Salads, Snacks & Sides, Vegetarian, Vegan, Gluten-Free, Red Cabbage, White Cabbage, Carrots, Rosemary EVOO, Cranberry Vinegar, Apples, Dried Cranberries, Glazed Pecans, Holiday Slaw, Holiday Salad, Thanksgiving Salad, Perfect Holiday Salad, Holiday Entertaining, Mediterranean Diet, Plant Based Meal, Vegetarian Entertaining



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  • Carleen Tedeschi
    November 12, 2020

    Can’t wait to try the Holiday salad. We’ve been invited to a friends house for Thanksgiving, I know they’ll love it. However, think I will be making it before then. Happy Thanksgiving, Veera!

  • Cleva Hutcheson
    November 16, 2020

    I particularly like the salad recipe! We will enjoy it for Thanksgiving! Thank You Sooo Much! Happy Thanksgiving to you and Joe! I will be in the store before then to purchase needed ingredients. ?

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