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 sea 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 12 servings.

*To toast almonds, place in a shallow baking pan. Bake at 350°F (175°C) for 15 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.

Nutritional Information Per Serving (1/12 of recipe): 76.7 calories; 44% calories from fat; 4.0g total fat; 0.0mg cholesterol; 98.7mg sodium; 225.5mg potassium; 10.0g carbohydrates; 2.2g fiber; 7.2g sugar; 7.8g net carbs; 1.7g protein.