Cranberry Almond Coleslaw

This vibrant and tangy Cranberry Almond Coleslaw is a refreshing twist on the classic dish. Packed with crunchy textures and zesty flavors, it's perfect for holiday gatherings or summer picnics.

Prep time: 15 minutes
Cook time:
Serves: 6

Ingredients

1 small head of green cabbage, shredded

1 small head of purple cabbage, shredded

2 large carrots, grated

1 cup dried cranberries

1/2 cup sliced almonds

1/2 cup mayonnaise

2 tablespoons apple cider vinegar

1 tablespoon honey

1 teaspoon Dijon mustard

Salt and pepper to taste

Instructions

1. In a large bowl, combine the shredded green cabbage, purple cabbage, and grated carrots.

2. Add the dried cranberries and sliced almonds to the cabbage mixture and toss until well distributed.

3. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper to create the dressing.

4. Pour the dressing over the cabbage mixture and toss until all the ingredients are evenly coated.

5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

6. Before serving, give the coleslaw a final toss and adjust the seasoning with more salt and pepper if needed.

Storage

Store leftover coleslaw in an airtight container in the refrigerator for up to 3 days.

Reheating

Coleslaw is best served cold and does not require reheating. Give it a good toss before serving.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.