Smoky Almond Cranberry Coleslaw
Crunchy, refreshing Smoky Almond Cranberry Coleslaw gets loads of flavor from smoky almonds, and a tangy homemade vinaigrette.
Servings 6 servings
Calories 296kcal
Ingredients
- 4 cups green cabbage sliced thin
- 2 cups purple cabbage sliced thin
- 1 cup carrots sliced julienne style
- 3 stalks green onions sliced
- 2 ribs celery sliced
- 1 cup smoked almonds chopped
- 1/2 cup dried cranberries
Homemade Vinaigrette
- 1/4 cup apple cider vinegar
- 1/4 cup olive or avocado oil
- 2 tabelspoons dijon mustard
- 1 tablespoon honey
- 3/4 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
Instructions
- Thinly slice cabbage into small bite size strips. Julienne carrots with a julienne peeler, a julienne attachment to your mandolin or with a knife. Chop green onions and celery. Add everything to a large bowl.
- Roughly chop the almonds, and add to the bowl along with the dried cranberries.
- In a small bowl, add the vinegar, oil, mustard, honey, salt and pepper. Whisk until well blended.
- Pour vinaigrette over cabbage mixture and toss well to combine. Chill in the refrigerator 30-60 minutes before serving. Enjoy!
