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Cole Slaw, Craisin I (P, TNT)
Source: "Our Best", H.O.C. Sisterhood, South Bend, Indiana
Serves: 6 to 8

1 16-ounce bag shredded cole slaw mix or shred your own cabbage and carrots
1/3 cup oil
2 tbsp. vinegar
5 tbsp. sugar or sucralose-type sweetener
1 tsp. salt
1 tsp. pepper
3 ounces almonds, toasted and slivered
1/4 to 1/2 cup cranberries, dried

Mix the oil, vinegar, sugar, salt and pepper. Set aside.

Toast almonds for 5 minutes in a 350°F oven until they start getting golden and fragrant. Cool.

Pour the dressing over the cabbage, then add cooled almonds and dried cranberries. Toss together. Let it sit for a few hours before serving.

Posted by Deena Abraham

Nutritional Info Per Serving: N/A