Honey Dijon Mustard and Poppy Seed Coleslaw with Cranberries and Toasted Almonds |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This is a refreshing and decadent coleslaw that everyone will enjoy. Ingredients:
1 serving olive oil cooking spray |
1/2 cup slivered almonds |
5 cups shredded cabbage |
1 1/2 cups dried cranberries |
1/2 cup finely diced green bell pepper |
1/2 cup finely diced celery |
2 tablespoons minced chives |
1 cup mayonnaise |
3 tablespoons honey-dijon mustard |
2 tablespoons honey |
1 tablespoon poppy seeds |
salt and ground black pepper to taste |
Directions:
1. Spray a small skillet lightly with olive oil cooking spray and place over medium-low heat. Cook and stir almonds in the skillet until lightly golden brown and fragrant, 2 to 3 minutes. Remove from heat and transfer to a bowl to cool.
2. Stir cabbage, cranberries, green bell pepper, celery, and chives in a salad bowl. Toss toasted almonds with cabbage mixture. Whisk mayonnaise, honey-Dijon mustard, honey, and poppy seeds together in a small bowl. Stir dressing into slaw until coated. Season with salt and black pepper.
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