Tangy Cranberry Almond Coleslaw
- 1 small cabbage, finely shredded (about 4 cups)
- 1 cup shredded carrots
- 1 red pepper, finely chopped
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds
- 1/2 cup Hellmann’s Mayonnaise Dressing with Olive Oil
- 1/4 cup seasoned rice vinegar
- 1/8 tsp dried dill
- salt and pepper, to taste
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Almonds (1/2 cup)
- Cabbage, finely shredded (about 4 cups), small (1)
- Carrots (1 cup)
- Cranberries, dried (1/2 cup)
- Dill, dried (1/8 tsp)
- Condiments
- Rice vinegar, seasoned (1/4 cup)
- Cooking & Baking
- Hellmann’s mayonnaise dressing with olive oil (1/2 cup)
- Red pepper (1)
- Salt and pepper (1)
Preparation
Read recipe preparation on sarahscucinabella.com
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Recipe Stats
Published July 31, 2012 (6 months ago).
69 people saved this recipe.
