Description
This slaw blends crisp cabbage and shredded carrots with juicy dried cherries and toasted almonds, all draped in a sweet-tangy honey-mustard dressing. A refreshing crunch that perks up barbecues, lunches, or weeknight dinners.
Ingredients
- 4 cups shredded green cabbage
- 1 cup shredded carrots
- 1/2 cup dried cherries
- 1/3 cup sliced almonds
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- In a small bowl whisk together honey, Dijon mustard, apple cider vinegar, olive oil, salt, and black pepper until smooth.
- In a large bowl combine shredded cabbage, shredded carrots, dried cherries, sliced almonds, and chopped parsley.
- Pour the honey-mustard dressing over the cabbage mixture and toss thoroughly to coat.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Give the slaw a final toss before serving.
Notes
- For extra crunch, lightly toast the sliced almonds in a dry skillet over medium heat before adding.
- Swap dried cherries for dried cranberries or raisins if preferred.
- Slaw can be prepared a day ahead; store covered in the refrigerator.
- Adjust honey or mustard levels to suit your desired sweetness or tang.