I love coleslaw, unless it's extremely saturated in dressing (no thanks). This recipe is light, vibrant and perfectly creamy while still maintaining a delicious crunch. It's great as a side, or on top of my slow-cooker pulled pork sandwiches (find the recipe here).
Technique tip: Toasting the almonds over a dry pan will improve the flavor and texture of the nut.
Swap option: If you have a nut allergy, you can certainly omit the almonds.
- 1/2 head green cabbage, washed and thinly sliced
- 1/2 head purple cabbage, washed and thinly sliced
- 1 small red onion, thinly sliced
- 2 carrots, grated
- 3/4 cup mayonnaise
- 2 tablespoons sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon dry mustard
- 1 tablespoon sliced almonds
- Salt and pepper to taste
1. Add almonds to a dry skillet and place over medium heat, toasting for 5-7 minutes until lightly browned. Make sure to stir a few times to prevent burning. Set aside.
2. In a small bowl, whisk together mayo, sugar, apple cider vinegar and dry mustard.
3. In a large bowl, add both cabbages, onion and carrots. Pour dressing over the top and stir to combine. Add almonds and stir once more.