If you know Rene~please tell her she created the best Coleslaw EVER!!

Rene’s Coleslaw……

I have to be honest….I have no idea who Rene is, and I really don’t care!  What I do know is she created an amazing coleslaw!!

Isn’t it gorgeous?  Don’t you love all the colors?  I am in the midst of a week-long ‘Juicing’, and the motto is eat/drink a rainbow of colors.  That is how I feel about this coleslaw…..an array of rainbow colors.
I have about 3 coleslaw recipes in my recipe box….one using horseradish, another including apples…….BUT……this is hands down my favorite coleslaw.  I generally make it alongside a Wild Rice Salad, just so I can see all of the colors popping off the plate(recipe coming soon).   Can we say CORNY!!!!
TIP:  Do not turn on your oven to toast almonds, peanuts, etc.  Chop or sliver them up….put on a microwave safe ceramic dish (or parchment paper), and microwave on high for 1-2 minutes.  Make sure you stir the nuts once and if using a ceramic dish, be very careful getting it out of the microwave….the plate will be hot!  Let cool and use in any of your recipes calling for toasted nuts!
This is a great salad that can be made ahead of time, and quickly finished off right before serving.  Aren’t these green water glasses cool?  Color complements the green veggies in the coleslaw….right?  I bought these ages ago with my Mom.  Maybe it is a good thing I don’t have her storage space, or my house would be over-run by plate patterns and gorgeous glasses.

PT—–no commenting on this, our cabinets are overstuffed….I know!

I can’t wait for you to try this recipe.  You are going to love all of the texture’s, and the sweet tangy dressing will have you begging for seconds.

BTW—-If you happen to know Rene, please give her a big ole’ hug for me!

Rene’s Coleslaw
Serves:  10-12

5 cups shredded cabbage (or 1 bag coleslaw mix)
½ cup almonds, chopped and toasted
1 ½ cups dried cranberries (Craisins)
½ cup diced celery
½ cup chopped green onions, both white and green parts
½ cup chopped green pepper

½ cup mayonnaise
1 Tbsp sweet pickle relish
1 Tbsp honey mustard
1 Tbsp honey
Salt and Pepper

* Combine the cabbage, almonds, craisins, celery, green onions and green peppers in a large plastic bowl with snap on lid.  Shake to blend and mix ingredients.

* Combine all of the dressing ingredients, adding salt and pepper to taste; refrigerate until ready to serve.  Pour the dressing on just before serving.  Toss and shake the bowl OR stir till all combined and evenly coated.

Source:  Adapted from Paula Deen



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