Coleslaw with Toasted Almonds
The toasted almonds lend a perfect balance to the sweet-tart taste of the dressing in this marinated cabbage salad. Great for potlucks, backyard barbecues and picnics.
1 small cabbage, cored and finely sliced
2 medium carrots, pared and shredded
1/2 cup chopped green bell pepper*
1/4 cup slivered blanched almonds, toasted**
2 tablespoons finely chopped red or white onion
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.
*Or use any color of bell pepper or a combination of two or more colors for eye-appeal.
**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.
Tip: If you prefer crisp coleslaw (as I do), then substitute 1 teaspoon celery salt for the 1 teaspoon celery seed and the 1/2 teaspoon salt, toss the salad with the dressing and serve immediately.
Nutritional Information Per Serving (1/12 of recipe): 76.0 calories; 45% calories from fat; 4.0g total fat; 0.0mg cholesterol; 97.5mg sodium; 219.6mg potassium; 9.8g carbohydrates; 2.1g fiber; 7.1g sugar; 7.7g net carbs; 1.7g protein.