Alright, let’s talk Thanksgiving sides! This year, I decided to shake things up a bit and focus on the cold side dishes. Honestly, sometimes all that hot, heavy food just weighs you down, you know? So, I figured some refreshing, chilled options would be a welcome addition.
First up, I tackled a cranberry salsa. I started with a bag of fresh cranberries – the frozen ones work too, but fresh is best if you can snag ’em. I threw them into the food processor and pulsed until they were coarsely chopped. Then I added a red onion, a jalapeno (seeds removed, unless you like some serious heat!), a bunch of cilantro, and the juice of a couple of limes. A little salt and pepper to taste, and bam! Fresh, zingy cranberry salsa. I let it sit in the fridge for a few hours to let the flavors meld. It was a total hit with the tortilla chips before the main meal even hit the table.
Next, I made a classic: a broccoli salad. I grabbed a couple of heads of broccoli and chopped them into bite-sized florets. Then I blanched them for just a minute or two in boiling water, then immediately plunged them into an ice bath to stop the cooking process and keep them nice and green. After that, I drained them really well and tossed them with crumbled bacon (because, duh!), some red onion, sunflower seeds, and a creamy dressing made from mayonnaise, a little bit of sugar, and some apple cider vinegar. This one I made the day before to give the flavors time to develop. It’s always a crowd-pleaser.
Then, I thought, “Okay, gotta get some greens in there!” So, I whipped up a simple but elegant cucumber and avocado salad. I peeled and sliced a couple of cucumbers thinly, then diced two ripe avocados. I tossed them together with some red onion (I’m telling you, that red onion went into everything!), fresh dill, and a light vinaigrette made with olive oil, lemon juice, and a touch of honey. This one is super refreshing and a nice contrast to all the richer dishes.
Finally, because I can never resist a good pasta salad, I made a tri-color rotini salad. I cooked the pasta according to the package directions, then drained it and rinsed it with cold water. I added some chopped bell peppers (red and yellow for color!), black olives, cubed mozzarella cheese, and pepperoni slices. The dressing was just a simple Italian dressing from the bottle – nothing fancy. I tossed it all together and chilled it for a few hours before serving.
- Cranberry Salsa: tart and tangy, perfect with chips or as a topping for turkey.
- Broccoli Salad: a classic for a reason, creamy and crunchy.
- Cucumber Avocado Salad: light and refreshing, a nice palate cleanser.
- Tri-Color Rotini Salad: always a crowd-pleaser, easy to make and customize.
Honestly, prepping all these cold side dishes actually made Thanksgiving Day a lot less stressful. I could get a lot of the work done ahead of time, so I wasn’t stuck in the kitchen all day. Plus, the cold dishes were a nice balance to the heavier, warmer stuff. Everyone really seemed to enjoy them, and I didn’t have a ton of leftovers, which is always a good sign!
Would I do it again? Absolutely! It’s a great way to add some variety and freshness to your Thanksgiving spread. Give it a try next year – you might just be surprised at how much everyone loves it!
