Cranberry Almond Slaw
By ElyseWagner Salads & Greens
February 6, 2017
Tasty and refreshing slaw.
- Prep: 10 mins
- Yields: 4 servings
Ingredients
slaw
2 cups thinly sliced purple cabbage
2 cups thinly sliced green cabbage
1 or 2 stalks broccoli, chopped
5 multi-color grape or cherry tomatoes
1 medium shallot, finely chopped
3 tablespoons chopped fresh chives
1/2 cup slivered almonds,toasted
slaw dressing
1/4 cup Vegenaise (mayo substitute)
2 tablespoons organic apple cider vinegar
1 tablespoon extra-virgin olive oil
Directions
1In a large bowl, mix the cabbage, carrots, broccoli, tomatoes, shallots, chives, almonds, and cranberries.
2In a separate bowl, whisk together the Vegenaise (egg-free mayo), vinegar, olive oil, honey, and mustard.
3Pour the dressing over the slaw
4Toss to coat well
5Season to taste with salt and pepper
6Serve right away or refrigerate in an airtight container until ready to serve.
Recipe adapted from Simply Gluten Free Magazine. The original recipe from Simply Gluten Free does not include broccoli and grape or cherry tomatoes
I use organic ingredients and Veganaise is egg-free mayo. You can get it at most health food stores or Whole Foods.
When I'm not in the mood to chop all the veggies, I buy the organic cut and packaged cabbage mix (purple & green cabbage, shredded carrots and red onion) at Whole Foods.
Sub chopped, roasted pecans for almonds and raisins for cranberries