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Cranberry Almond Coleslaw

Wed July 10th, 2019

Cranberry Pecan coleslaw

Cole slaw is a side dish that you see being served at many Southwest Florida restaurants, as it's a great accompaniment for most any main dish (seafood, beef, chicken, etc.). There are quite a few variations on traditional coleslaw but this cranberry almond version is one of the best!

Making this delicious and healthy side from home is a great idea if you crave extra fresh coleslaw. Not to discredit the restaurant's, but nothing beats the freshness of crunchy, homemade cranberry almond coleslaw!



  • Shred then cut up one medium head green cabbage, ½ small head purple cabbage and grate 1 large carrot or you can use 2- 11 oz bags pre packed coleslaw mix
  • 1 large Gala or Honeycrisp apple - chopped
  • 1 cup dried cranberries
  • 1 cup chopped almonds (or pecans)


  • 3/4 cup mayonnaise
  • 3/4 cup sour cream (yogurt can be substituted)
  • 1/4 cup apple cider vinegar
  • 2 tablespoons honey (or sugar)
  • Juice of ½ fresh lime
  • 1/2 teaspoon salt
  • pepper to taste


  1. Add green and purple cabbage and grated carrot (or slaw mix), apple, cranberries and almonds into a large bowl. Toss to mix all ingredients. Set aside.
  2. In a small bowl, add mayonnaise, sour cream, vinegar, honey (or sugar), lime juice, salt and pepper. Whisk together until smooth. Pour 3/4 of dressing over slaw and toss until mixed well. Add remaining dressing if desired. **Additional dressing can be saved in a sealed container to add to coleslaw at a later time or before serving.
  3. Serve immediately or slaw can be stored, covered in the refrigerator until ready to serve. Toss slightly and add saved dressing if needed.

Source: Angie’s Kitchen