Apple Almond Slaw (Edit recipe)

This Apple & Almond Slaw is so crunchy having the best textures and flavor from sweet and tangy pink lady apples, tart and chewy dried cranberries and added crunch from slivered almonds with a delicious creamy dressing that soaks in and just makes this slaw better even a few days later! It's the perfect make ahead salad to bring to those weekend summer parties, barbecues and your own backyard table.

30 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	86
Fat:	4 g
Carbohydrates:	13 g
Protein:	1 g
Cholesterol:	4 g
Sodium:	316 mg
Fiber:	2 g
Sugars:	3 g
Calculated for total recipe.

by Penny's Primal

View original recipe

Serves: 8-10

Ingredients

3 - 4 cups Cabbage, I used green & purple
2 whole Carrots, large, shredded
2 whole Honeycrisp Apples, or pink lady, cored & sliced thin
0.5 cup Slivered Almonds (Blanched)
0.5 cup dried, unsweetened Cranberries
0.5 cup Almond Milk Yogurt, or cashew yogurt
2 Tbsp Avocado Oil Mayonnaise
1 Tbsp Red Wine Vinegar
1 tsp Dijon Mustard
0.5 tsp Black Pepper
0.5 tsp Celery Seed
1 tsp Salt

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Combine the last 7 ingredients in a small bowI and whisk well. Set aside.
Combine in a large bowl, shredded cabbage, carrots, apples, cranberries and almonds and toss well but gently so as to not break the apples.
Pour dressing over slaw and toss well.
Enjoy this recipe by Penny's Primal!