The kitchen recipe is great and a nice fresh contrast to rich thanksgiving fare.

That kitchen recipe looks great!

We do a traditional German vinegar slaw - cabbage, onion, oil, apple cider vinegar, salt and pepper. That’s it. Massage the slaw with hour hands them store with a heavy plate on top. Make at least a couple of hours ahead.

We use this one:
https://www.thekitchn.com/recipe-thanksgiving-slaw-237475

Some years we change up the add-ins with pomegranate seeds, sliced apples, sliced celery to go with (or replace) the dried cranberries and almonds.

Trader joes has a bagged mix with shredded kale, cabbage, and brussel sprouts. I use that (but for a holiday would shred my own for freshness and to avoid hard bits).

Massage with salt and olive oil to soften.

Add rice wine vinegar, some date syrup, few Ts tahini, and finish with some balsamic vinegar glaze (and more salt and olive oil if needed). Add sunflower seeds and craisins.

I’m making an Asian slaw. I haven’t decided on the dressing yet: either sesame vinaigrette or ginger-peanut.

I'd like to do some sort of salad/slaw with a bright vinaigrette dressing for Thanksgiving. Any recipes to share? Could be cabbage based or broccoli/brussel sprouts.