Cranberry-Almond Coleslaw

Cranberry-Almond Coleslaw is a delightful and colorful salad that combines the crunch of cabbage and carrots with the sweetness of dried cranberries and the nutty flavor of sliced almonds. The creamy dressing with a hint of honey and Dijon mustard ties it all together for a perfect balance of flavors.

Ingredients:

• 1/2 head of green cabbage, thinly sliced
• 1/2 head of red cabbage, thinly sliced
• 1 cup of shredded carrots
• 1/2 cup of dried cranberries
• 1/2 cup of sliced almonds
• 1/2 cup of mayonnaise
• 2 tablespoons of apple cider vinegar
• 2 tablespoons of honey
• 1 teaspoon of Dijon mustard
• Salt and pepper to taste

Instructions:

Green and red cabbage, shredded carrots, dried cranberries, and sliced almonds should all be put in a large bowl together

Put the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a different small bowl

Use a whisk to mix the ingredients well

Add the dressing to the cabbage mix and toss it around so that everything is covered

Cover the coleslaw and refrigerate for at least 30 minutes to allow the flavors to meld

Enjoy your tasty Cranberry-Almond Coleslaw after you serve it cold