Apple Cranberry Coleslaw with Honey

Serves 8 in about 45 minutes. A stove recipe built around cranberries and greek yogurt sour.

Ingredients

• 1 14-oz bag coleslaw mix
• 1 large apple (unpeeled & diced)
• ½ cup dried cranberries
• ⅓ cup sliced almonds* (lightly toasted)
• 1 teaspoon poppy seeds or celery seeds
• ⅓ cup mayonnaise
• ⅓ cup greek yogurt or sour cream
• 4 teaspoons apple cider vinegar
• 2 tablespoons honey
• ½ teaspoon salt
• ½ teaspoon black pepper

Method

1. If your sliced almonds aren't toasted, lightly toast them on low heat in a dry skillet. keep it nearby to cool.
2. In a large bowl, add the coleslaw mix, diced apple, dried cranberries, almonds, and poppy seeds. Toss the salad mixture to combine.
3. In a separate small bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and black pepper. Taste and adjust seasoning, if needed.
4. Tip in the dressing over the coleslaw mixture and toss until everything is well coated.
5. Refrigerate for at least 30-45 minutes before serving to allow coleslaw to chill and flavors to marry.
6. Plate chilled. Mix before serving to redistribute the dressing.

More side dishes ideas are in the side dishes collection.