The toasted almonds lend a perfect balance
to the sweet-tart taste of the dressing in this delicious cabbage
salad. Great for potlucks, backyard barbecues and picnics.
Coleslaw with Toasted Almonds
- Salad:
- 1 small cabbage, cored and finely shredded
- 2 large carrots, pared and shredded
- 1/2 cup finely chopped green pepper
- 1/4 cup slivered blanched almonds, toasted*
- 2 tablespoons finely chopped white or
red onion
- Dressing:
- 1/4 cup granulated sugar
- 3 tablespoons apple cider vinegar
- 2 tablespoons vegetable oil
- 1 teaspoon celery seed
- 1/2 teaspoon kosher or coarse salt
- 1/4 teaspoon freshly ground black pepper
- For the Salad: Combine the cabbage, carrots,
green pepper, toasted almonds and onion in a large bowl.
- For the Dressing: In a jar with with a
tight-fitting lid, combine dressing ingredients; shake well.
Pour over cabbage mixture and toss well. Cover and refrigerate
for 1 to 2 hours before serving.
Makes 10 servings.
*To toast almonds, place in a shallow baking
pan. Bake at 350*F (175*C) for 15 to 20 minutes or until almonds
are lightly browned, stirring occasionally. Cool. Or, place in
skillet over medium heat and toast almonds, stirring constantly,
until golden in color. Be careful not to burn nuts.
Nutrition Facts (per serving): 92.1 calories;
44% calories from fat; 4.8g total fat; 0.0mg cholesterol; 118.5mg
sodium; 270.6mg potassium; 12.0g carbohydrates; 2.6g fiber; 8.7g
sugar; 9.4g net carbs; 2.1g protein.
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