Crunchy Cranberry Almond Slaw
|Shredded Green Cabbage||1|
|Slivered Red Onion||1|
|Dried Cranberries||1 Cup|
|Halved Red Grapes||2 Cups|
|Toasted Sliced Almonds||1 Cup|
|Diced Italian Parsley||1 Bunch|
|Avocado Oil||6 Tablespoons|
|Apple Cider Vinegar||2 Tablespoons|
|Maple Syrup||2 Tablespoons|
|Crushed Garlic||1 Clove|
|Dijon Mustard||2 teaspoons|
|Black Pepper||1/4 teaspoon|
This will be a great addition to any holiday party and adds a welcome relief from all the heavy dishes.
The Salad ingredients can be prepared and left in the fridge for an hour or two before serving, just add the Dressing right before serving.
You can use Red Cabbage if you have it or shredded Brussels Sprouts in place or as well as the Cabbage.
- Whisk all the ingredients together and set aside.
- Throw all the salad ingredients into a large bowl then when ready to serve toss with the Dressing.