Healthy Cole Slaw
This week for foodie Friday I wanted to give you a go to salad for the whole summer. It’s fresh, crunchy, surprisingly sweet bits and incredibly simple to make!
The great thing about cabbage slaws is they will hold up to transport and even be good the next day, not turn to mush like regular lettuce.
For the Slaw:
Shred 1/2 green and 1/2 purple cabbage
Grate 2 carrots
Or you can purchase a bag of cole slaw mix to make it really fast!
2-3 green onions, finely slice the white and green parts
1/2 red bell pepper, finely diced
2 stalked celery, finely diced
1 handful dried cranberries
1/4 cup rice vinegar
1/4 cup olive oil
1 clove garlic, minced
1 tsp dijon mustard
Whisk dressing together. Adjust the amounts of dijon and honey to taste.
Toast 1/2 cup chopped almonds in oven at 300 degrees (keep an eye on them won’t take long.
Put slaw in bowl, toss with dressing then top with almonds.