Description
This slaw crunches with fresh cabbage, tangy cranberries, and roasted almonds, while a velvety apple cider vinaigrette ties sweet, tart, and nutty flavors together in each vibrant bite.
Ingredients
- 3 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1/2 cup dried cranberries
- 1/2 cup toasted sliced almonds
- 3 tablespoons apple cider vinegar
- 1/4 cup olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl combine shredded green cabbage shredded red cabbage shredded carrots dried cranberries and toasted sliced almonds
- In a small bowl whisk together apple cider vinegar honey Dijon mustard salt and black pepper
- Slowly drizzle in olive oil while whisking until the dressing is emulsified
- Pour the vinaigrette over the slaw mixture and toss until everything is evenly coated
- Refrigerate the slaw for at least 30 minutes to allow the flavors to meld then toss again before serving
Notes
- For extra crunch add a grated apple or chopped celery
- Toast the almonds in a dry skillet over medium heat until fragrant
- Make the vinaigrette ahead of time to deepen the flavor
- Store leftovers in an airtight container in the refrigerator for up to one day