Cranberry Almond Slaw

I wish I had my phone at the ready when unpacking the share last Friday.  My seven year old saw the cabbage and started running around the kitchen holding the monstrosity yelling, “cabbage, cabbage, cabbage bigger than my head!” in a Scottish accent.  Yeah, just a snapshot into my life.  But seriously, he’s right.  That cabbage was enormous.  After I made my slaw tonight I still have half a cabbage for later use.  While prepping tonight’s dinner I was thinking about the cabbage incident on Friday and chucking to myself.

I started with the dressing:

1/4 cup apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons honey 
3/4 teaspoon salt 
a pinch of ground pepper
1/4 cup vegetable oil 
20 ounces of shredded cabbage, about 1/2 of the giant ones we got
3/4 cup or toasted almonds, chopped
3/4 cup dried cranberries 
Green onions or chives from the garden




Add the vinegar, mustard, salt, and honey and mix well.





Slowly whisk in the oil, keep a constant whisk going and very tiny amounts of oil until the 1/4 cup of oil is gone.  Add the chives and cranberries.






Thinly slice the cabbage and add it on top of the dressing.





Stir to combine to the dressing with the cabbage.  Coat it well.  Let this sit in the fridge for at least 30 minutes.  When you remove it stir in the almonds and serve.



Tonight’s slaw was awesome.  It was crunchy, tangy, and sweet.  The dressing wasn’t heavy at all but really flavorful.  This is a good one for any meal from the grill, great to bring to a party, or a fun suggestion for what to do with a cabbage bigger than your head.

About Sarah

Sarah is a trained chef and owner of Whisk Baked Goods. She lives in Chelmsford with her husband and two active boys. Sarah is passionate about food, loves eating local, and cooking gluten free foods.

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