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1 16-ounce bag shredded cole slaw mix or shred your own cabbage and carrots
Mix the oil, vinegar, sugar, salt and pepper. Set aside.
Toast almonds for 5 minutes in a 350°F oven until they start getting golden and fragrant. Cool.
Pour the dressing over the cabbage, then add cooled almonds and dried cranberries. Toss together. Let it sit for a few hours before serving.
Posted by Deena Abraham
Nutritional Info Per Serving: N/A
1/3 cup oil
2 tbsp. vinegar
5 tbsp. sugar or sucralose-type sweetener
1 tsp. salt
1 tsp. pepper
3 ounces almonds, toasted and slivered
1/4 to 1/2 cup cranberries, dried