Imagine a coleslaw that's not just another bland, forgettable salad, but a vibrant symphony of textures and tastes that will make your taste buds dance! This Smoky Almond and Cranberry Coleslaw is a game-changing recipe that elevates the humble cabbage from mundane to magnificent. With its perfect balance of smoky, sweet, and tangy notes, this dish is about to become your new secret weapon in the kitchen - guaranteed to impress at every barbecue, potluck, and family dinner.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 cups green cabbage, shredded
- 1 cup carrots, shredded
- 1/2 cup almonds, smoked and chopped
- 1/2 cup dried cranberries
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Prepare the vegetables by thoroughly washing the green cabbage and carrots. Using a sharp knife or mandoline, finely shred the cabbage into thin strips and grate the carrots using a box grater.
- If the almonds are not pre-smoked, lightly toast them in a dry skillet over medium heat for 3-4 minutes until they develop a golden color and smoky aroma. Allow them to cool, then roughly chop into smaller pieces.
- In a large mixing bowl, combine the shredded cabbage and carrots. Create a smooth and even base for the coleslaw by gently tossing the vegetables together.
- In a separate small bowl, whisk together mayonnaise and apple cider vinegar to create a creamy dressing. The vinegar will add a tangy brightness to balance the richness of the mayonnaise.
- Pour the dressing over the cabbage and carrot mixture. Use a spatula or tongs to thoroughly coat all the vegetables, ensuring even distribution of the dressing.
- Add the chopped smoked almonds and dried cranberries to the coleslaw. Gently fold these ingredients into the mixture to prevent bruising the vegetables.
- Season the coleslaw with salt and freshly ground black pepper to taste. Mix well to incorporate the seasonings.
- Cover the coleslaw and refrigerate for at least 30 minutes before serving to allow the flavors to meld and the vegetables to slightly soften.
- Before serving, give the coleslaw a quick stir and adjust seasoning if needed. Serve chilled as a refreshing side dish.
Tips
- For maximum flavor, allow the coleslaw to marinate in the refrigerator for at least 30 minutes before serving. This resting time lets the dressing penetrate the vegetables and intensify the taste.
- Use the freshest cabbage possible - look for crisp, vibrant green leaves without any wilting or brown spots.
- Toast your almonds carefully to enhance their smoky flavor without burning. Watch them closely and stir frequently.
- If you prefer a lighter dressing, you can substitute half the mayonnaise with Greek yogurt for a tangier, healthier version.
- For added crunch, consider using a mix of green and red cabbage to create visual interest and varied texture.
- This coleslaw keeps well in the refrigerator for 2-3 days, making it perfect for meal prep or make-ahead side dishes.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 4g
Fat: 13g
Saturated Fat: 2g
Cholesterol: 5mg
