I love coleslaw of all kinds; my husband, on the other hand, isn’t a big fan. However, he really likes this one! There are lovely surprises in each mouthful, including dried cranberries, toasted almonds, and a honey/mayo dressing that is less tangy and more sweet. It’s also nice and colorful.
Make the slaw and the dressing separately, and don’t mix it until just before serving.
1/2 cup chopped green bell pepper
1/2 cup diced celery
1/4 cup chopped green onions, white and green parts
1/2 cup almonds, toasted
1 1/2 cup dried cranberries
5 cup shredded cabbage (can buy shredded from store but not angel hair shredded cabbage)
1/2 cup mayonnaise
1 tbsp sweet pickle relish
1 tbsp honey mustard
1 tbsp honey
Salt and Pepper
Combine cabbage, almonds, cranberries, celery, green onions, and green pepper in a large plastic bowl with a snap-on lid. Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve. Pour dressing over slaw just before serving. Stir well.
This is a Paula Deen recipe, which you can find here.