Siri Daly's Crunchy Coleslaw
Serving Dish of Cole Slaw
Getty Images stock
print recipe
3.3681319 (182 rated)
Cook time:
Prep time:

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.

Related video

Closed Captioning
apply | reset x

Slow cooker pulled pork, crunchy coleslaw: Carson and Siri Daly get cooking

Play Video - 4:37