LuAnnís Cranberry-Almond Coleslaw
This was SERIOUSLY delicious -- an enticing combination of colors and flavors that kept everyone dipping back into the bowl for another spoonful, until all that was left was a bit of dressing in the bottom of the bowl! I have written this down and will make it again soon. I can see it on many a picnic or potluck table in the future....
6-8 cups finely shredded cabbage (I used a mixture of 1/3 red and 2/3 green cabbage
1 (6-ounce) bag dried sweetened cranberries
1 (3.5-ounce) bag honey roasted sliced almonds
1/3 cup finely chopped sweet onion
1 cup mayonnaise (I used Vegenaise)
1/3 cup sugar
1/4 cup apple cider vinegar
1/2 teaspoon celery salt
Freshly ground black pepper, to taste
Combine all of the salad ingredients in a large mixing bowl; set aside.
In a small bowl, whisk together the mayonnaise sugar, vinegar and salt until smooth. Pour over the salad; stir gently until well combined. Add pepper to taste.
Restir before serving.
Recipe by LuAnn Bermeo, author of Amazing Meals I and II, inspired by a recipe in the current Pensey's Spice catalog. (Their recipe did not include almonds or mayonnaise; there were several other less significant differences as well).