Honey Dijon Mustard and Poppy Seed Coleslaw with Cranberries and Toasted Almonds
Honey Dijon Mustard and Poppy Seed Coleslaw with Cranberries and Toasted Almonds might be a good recipe to expand your side dish repertoire. This recipe serves 12. This recipe covers 7% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 2g of protein, 18g of fat, and a total of 241 calories. It is perfect for The Fourth Of July. It is a good option if you're following a gluten free, dairy free, and vegetarian diet. Head to the store and pick up honey-dijon mustard, celery, bell pepper, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 30 minutes.
Instructions
Spray a small skillet lightly with olive oil cooking spray and place over medium-low heat. Cook and stir almonds in the skillet until lightly golden brown and fragrant, 2 to 3 minutes.
Remove from heat and transfer to a bowl to cool.
Stir cabbage, cranberries, green bell pepper, celery, and chives in a salad bowl. Toss toasted almonds with cabbage mixture.
Whisk mayonnaise, honey-Dijon mustard, honey, and poppy seeds together in a small bowl. Stir dressing into slaw until coated. Season with salt and black pepper.