If I had to guess what most people’s number one complaint about coleslaw is, I would guess that most people can’t stand the texture. Often, coleslaw is actually limp shredded cabbage bathed in a too-sweet sauce of vinegar, sugar and gloppy mayonnaise. So, let’s rewrite history and make a coleslaw recipe that people will actually want to eat.
Cranberries usually tend to show up on grocery store shelves around Thanksgiving and hang out until shortly after New Year’s, when you do the requisite “new year new you” kitchen purge and realize you’re never actually going to bake the cranberry bread recipe that you swore you would attempt in a fit of domesticity.
Dried cranberries, on the other hand, have a place in my cabinet all year round. They’re delicious in yogurt, granola, salads and even as a sweet snack eaten straight from the bag. And, much to my surprise, in a simple coleslaw.
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- ¾ teaspoon salt
- ¼ teaspoon freshly ground pepper
- ¼ cup canola oil
- 2 (10-oz.) packages shredded coleslaw mix
- 1 cup chopped, smoked almonds
- ¾ cup sweetened dried cranberries
- 4 green onions, sliced
- 2 celery ribs, sliced
- Whisk together first 5 ingredients. Gradually add oil in a slow, steady stream, whisking constantly until blended. Stir together coleslaw mix and next 4 ingredients in a large bowl; add vinegar mixture, tossing to coat.