Coleslaw: Apple Cranberry Almond
Source: Taste of Home
Made for Thanksgiving 2016. Perfect side dish!
Ingredients
- 14 oz. pkg. shredded cabbage (see Notes below)
- 1 large gala apple, cut into matchsticks or small chunks
- ¾ c. red cabbage, shredded
- ½ c. carrots, cut into matchstick (see Notes below)
- ½ c. slivered almonds, toasted
- ½ c. dried cranberries
- ¼ c. scallion onions, finely chopped
Dressing
- ¼ c. plain Greek yogurt (Fage 2%)
- 1/4 c. Hellman’s mayonnaise
- 1-1/2 Tbls. honey
- 1 Tbls. apple cider vinegar
- ½ t. dried mustard
- ¼ t. celery seeds
- salt and pepper to taste
Instructions
Combine cabbage (green and red), apple, carrots, almonds and cranberries in a large bowl and toss together.
Dressing: In a small bowl, mix together yogurt, mayonnaise, honey, apple cider vinegar, mustard, celery seeds, salt and pepper until smooth.
Pour dressing mixture over salad and toss together until everything is evenly coated.
Refrigerate for 30 minutes, then serve chilled.
NOTE: You can use a 14 oz. pkg. of coleslaw mix with carrots instead of using cabbage and carrots, just add the red cabbage.