Honey Mustard Coleslaw with Cranberries and Toasted almonds

Honey Mustard Coleslaw with Cranberries and Toasted Almonds This coleslaw has been a repeater for fourth of July parties, and most recently for my brother in law's 40th birthday party barbecue bash. My everyday coleslaw can be found here, but for special occasions, I choose this one! I love the flavor the of the dressing, the tartness of the cranberries , the delicious toasted slivered almonds, and the bright crunch of the celery and green peppers!! It can be easily doubled, and as a shortcut, you can use prepackaged coleslaw mix, rather than shredded cabbage, which I do! Original recipe here, and found below on my printable key ingredient recipe card.

Begin by toasting your almonds in a 350 oven for 5-10 minutes , flipping and checking often. I chose slivered almonds, but you can use what you like. Gather your dressing ingredients.Combine them in a bowl, adding salt and pepper to your taste. Refrigerate until ready to serve. Gather your chopped green peppers, chopped celery, toasted almonds, cranberries, scallions and coleslaw mixture. Put together in bowl. Toss. Refrigerate covered until ready to serve. Immediately before serving, toss with the dressing. Delicious. My only adaptations were to use more green peppers, and to use the prepackaged coleslaw mix, rather than the shredded cabbage. Perfect side dish for that special barbecue. Pretty colors too. Hope you try it.