Hi all– I have to admit, I’m a bit of a coleslaw addict. When you eat at a place that offers list of “sides” to go with your meal, I always scan the list for coleslaw. Sometimes you strike gold,with a crunchy, slightly sweet, bright mound of coleslaw. And sometimes it can be a disappointment. This recipe definitely falls squarely into the first category. It’s pretty and sweet and the almonds add a satisfactory crunch.
APPLE CRANBERRY ALMOND COLESLAW
1 small head of cabbage, cut finely (about 8 cups)
2 carrots, peeled and grated
2 green apples, seeds removed, cut to small bits
3/4 cup dried cranberries
3/4 cup sliced toasted almonds
3/4 cup Greek yogurt
1/4 cup mayonnaise
1/4 cup honey
2 tab. cider vinegar
salt & freshly ground pepper to taste
Make the dressing first. Just whisk the 5 dressing ingredients together in a large mixing bowl.
Then chop the cabbage. Drop it into the dressing bowl.
Peel and grate the carrots. Drop them in the bowl.
Cut up the apples. Drop them in the bowl.
Add in the cranberries and almonds* and stir it all up! Done.
I like this recipe because you can make it an hour ahead and set it into the fridge while you get the rest of the dinner on.
*If you are saving the coleslaw in the fridge until later, save the almonds to add in just before you set it on the table.