I know, I know.  Thanksgiving is not typically a time to try something new.  Everyone has their traditions and everyone has their favorite dish that MUST be on the table.  My family is the same way but that doesn’t mean we aren’t slightly adventurous.  

My Thanksgivings of yore were very traditional and we would always have the same things on our table.  But as we got older, my mom started to experiment a little more.  At least one new dish (usually a dessert) would make its way to our table.  Sometimes it was a hit (this sweet potato soufle) and sometimes it was a dud (not sweet potato souffle).

In recent years, we try lots of new things at Thanksgiving.  There have been quinoa salads, brussels sprouts with an almond butter sauce, casseroles, and more.  All our diets have evolved over the years and some of us don’t do gluten or can’t do dairy or are trying to eat less sugar.  Our Thanksgivings have changed with us but we still have our core dishes that make it feel just like it did when I was a kid. 

I saw this carrot slaw in the Whole30 recipe book and knew I had to try it.  I loved the spices it used and I thought it was a fun new way to try carrots.  I tweaked a few things to add textures and changed a few of the flavors and I think it would be a nice light addition to what can sometimes be a heavy meal.

The best part is this is a dish that does better the longer it sits.  You can make it today, store it in the fridge until the big day, and then pull it out and serve it up.  One less thing you need to worry about!

Have you ever had new dishes at Thanksgiving?

Carrot Jicama Slaw- adapted from the Spiced Carrot-Parsnip Slaw in the Whole30 Cookbook 

• 1 cup of shredded carrots (I used already shredded carrots to save time but you could use your food processor or grater)
• 1 cup parsnips, cut into thin matchsticks
• 1 cup jicama, peeled and cut into thin matchsticks
• 1/4 cup raw pumpkin seeds
• 1/2 tsp cinnamon
• 1/2 tsp cumin
• 1/2 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/2 cup olive oil
• juice from 1/2 a lemon
• 1 tbsp lime juice
• 1/4 tsp cayenne pepper
• 1/2 cup dried cranberries, chopped (look for unsweetened or sweetened with apple juice)
• 1 cup fresh cilantro, chopped

1. Measure out all the spices and place in a small bowl.  Prep your vegetables and set aside. Whisk together the lemon and lime juice and the olive oil.
2. Get out a large bowl and set to the side.  In a medium skillet, dry toast the pumpkin seeds until lightly brown and they start to pop.  Place in the large bowl.  Add the spices to the dry pan and toast until fragrant, about a minute.  Add that to the large bowl.
3. Pour the olive oil and lemon/lime juice over the seeds and spices and whisk.  Add the chopped vegetables and carefully stir to coat everything in the dressing.  Add the chopped cranberries and stir again.
4. Taste and add salt if needed and then stir in the chopped cilantro.  Store in the fridge for at least 30 minutes before stirring.  You can make it a few days in advance and just pull it out when you need it.  Enjoy!