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!

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.