Mikes' Coleslaw

Ingredients

½ cup almonds

5 cups shredded cabbage

1 ½ cups dried cranberries

¾ cup celery, diced

¾ cup chopped green onion

¾ cup chopped red bell pepper

½ cup mayonnaise (such as Hellman’s®)

1 ½ tablespoons honey mustard

1 ½ tablespoons honey

3 pinches dried basil, or to taste

salt and ground black pepper to taste

Directions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Spread almonds onto a baking sheet.

Step 2

Toast almonds in the preheated oven until golden and fragrant, about 10 minutes. Cool completely.

Step 3

Stir cabbage, cranberries, celery, green onion, red bell pepper, and toasted almonds together in a large bowl.

Step 4

Whisk mayonnaise, honey mustard, honey, basil, salt, and pepper together in a small bowl until dressing is thick and creamy. Pour dressing over cabbage mixture and stir to coat. Cover the bowl with plastic wrap and refrigerate until flavors combine, about 3 hours.

Cook's Note:

You can substitute walnuts for the almonds. You can substitute green bell pepper for the red bell pepper.

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Ingredients

Directions

Cook's Note: