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Siri Daly's Crunchy Coleslaw

COOK TIME
5 mins
PREP TIME
10 mins
SERVINGS
15-20
RATE THIS RECIPE
(196)
Serving Dish of Cole Slaw
Cole SlawGetty Images stock
COOK TIME
5 mins
PREP TIME
10 mins
SERVINGS
15-20
RATE THIS RECIPE
(196)

Ingredients

  • 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
  • Chef notes

    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.

    Preparation

    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.