We had coleslaw for the first time at an local Irish restaurant and not everyone was impressed with it. As a side note, my kids and husband do eat vegetables but are not keen on salads. So, when I found a coleslaw recipe from a Sunday newspaper clipping I decided to give it a go even if there was chance that not everyone would eat it. Fortunately, this apple, cranberry and almond coleslaw is one salad the whole family loves! The sweet flavors from the apples, cranberries and honey and the crunchiness from the almonds is what makes this salad our favorite.
Now you have this new salad recipe, try it at home and tell me how your family liked it. Did you make any changes or left it as is? We would love to hear from you.
Apple, Cranberry & Almond Coleslaw
Author: Belmondo Foods
Recipe type: Salad, Side Dish, Vegetarian
Serves: 6 - 8
- 2 (10 oz.) packages shredded coleslaw mix
- 4 scallions, sliced
- 1 cup celery ribs, chopped
- 2 Gala apples chopped
- ¼ cup canola oil
- ¼ cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- ¾ cup chopped almonds
- ¼ cup sweetened dry cranberries
- salt, pepper to taste
- Whisk together the oil, vinegar, mustard, honey, salt and pepper until well blended.
- Chop the celery and apples.
- Slice the scallions from the white part all the way to the green part. Stop approximately 2 inches up the green part of the scallion, when the green part begins to feel tougher and makes a different sound as it is being sliced.
- In a bigger bowl mix the coleslaw, scallions, celery,apples, almonds and cranberries.
- Add the prepared dressing to the coleslaw, toss to coat.
- Refrigerate if not served immediately
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