• 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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