LuAnn's Family Favorites Recipes

LuAnn's Cranberry-Almond Coleslaw

SERIOUSLY delicious - an enticing combination of colors and flavors that kept everyone dipping back into the bowl for another spoonful, until all that was left was a bit of dressing in the bottom of the bowl!

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Ingredients

Salad

  • 6 to 8 cups finely shredded cabbage (I used a mixture of 1/3 red and 2/3 green cabbage)
  • 1 (6 ounce) bag dried sweetened cranberries
  • 1 (3.5 ounce) bag honey roasted sliced almonds
  • 1/3 cup finely chopped sweet onion

Dressing

  • 1 cup vegan mayonnaise (I used Vegenaise)
  • 1/3 cup granulated sugar
  • 1/4 cup apple cider vinegar
  • 1/2 teaspoon celery salt
  • Freshly ground black pepper, to taste

Instructions

  1. Combine all of the salad ingredients in a large mixing bowl, then set aside.
  2. In a small bowl, whisk together the mayonnaise sugar, vinegar and salt until smooth; pour over the salad, then stir gently until well combined. Add pepper to taste.
  3. Chill.
  4. Restir before serving.

Attribution

Recipe by LuAnn Bermeo, author of Amazing Meals I and II, a two-volume collection of family-approved, plant-based recipes.



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