Honey Dijon Mustard and Poppy Seed Coleslaw with Cranberries and Toasted Almonds

Ingredients

Contains: egg, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 serving olive oil cooking spray
• 1/2 cup slivered almonds
• 5 cups shredded cabbage
• 1 1/2 cups dried cranberries
• 1/2 cup finely diced green bell pepper
• 1/2 cup finely diced celery
• 2 tablespoons minced chives
• 1 cup mayonnaise
• 3 tablespoons honey-Dijon mustard
• 2 tablespoons honey
• 1 tablespoon poppy seeds
• salt and ground black pepper to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 350°F (177°C). Spread the slivered almonds on a baking sheet and toast for 5 to 7 minutes, stirring once, until golden. Let cool.

2. Lightly coat a small skillet with olive oil cooking spray if desired, or set it aside; the spray is only needed for the sheet or skillet used to toast the almonds.

3. In a large bowl, combine the shredded cabbage, dried cranberries, diced green bell pepper, diced celery and minced chives.

4. In a separate bowl, whisk the mayonnaise, honey-Dijon mustard, honey, poppy seeds, salt and black pepper until smooth.

5. Pour the dressing over the cabbage mixture and toss until everything is evenly coated.

6. Cover and refrigerate for at least 20 minutes so the flavors blend and the cabbage softens slightly.

7. Just before serving, fold in the toasted almonds, or sprinkle them on top, and adjust the salt and pepper to taste.