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February 3, 2016

Almond Cole Slaw

by Anne Paddock

Which ingredients do not belong together?

  1. Peanut Butter and Jelly
  2. Oil and Vinegar
  3. Cole Slaw and Almonds

Most people would choose #3 because cole slaw traditionally gets its crunch from shredded cabbage and carrots and it’s creaminess and tanginess from a mayo or vinegar based dressing. Nuts never really enter the picture in this all-American side dish but adding finely chopped almonds to a traditional cole slaw recipe yields some very amazing results.

Almond_Cole_SlawAlmonds definitely add a bit of nutty crunchiness to cole slaw but the rich flavor of the toasted nuts elevates the slaw to a side dish that people notice and enjoy immensely. So, go ahead and put a 1/2 cup of toasted unsalted (or lightly salted) almonds in the food processor. Pulse to finely grind the nuts (but not too much or you will have almond butter) and then sprinkle over the cole slaw before adding dressing. Toss, top with carrot shavings and serve.

Almond Coleslaw

  • 1/2 head of green cabbage, shredded
  • 1/2 cup of red cabbage, shredded
  • 5-6 large carrots, finely chopped (use a food processor)
  • 3 scallions, green part only, finely chopped
  • 1/2 cup of roasted almonds, unsalted or lightly salted, finely chopped (use a food processor)
  • 1 cup of Just Mayo
  • 3 tablespoons of apple cider vinegar
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 1/2 teaspoon celery seed

Place the cabbage, carrots, and the scallions in a large mixing bowl. Toss to blend the vegetables. Sprinkle the finely chopped almonds over the slaw and toss to blend.

In a food processor, place the Just Mayo, apple cider vinegar, sugar, salt, dry mustard, and celery seed and pulse for about 15 seconds until well blended.

Drizzle about 1/4 cup of the dressing over the slaw and toss to blend. Drizzle another 1/4 cup over the slaw and toss to blend. For a heavier and creamier cole slaw, add more dressing and toss to distribute. Allow the slaw to chill in the refrigerator for 3-4 hours before serving. Store the extra dressing in the refrigerator for later.Almond_Slaw

Hint:  The almonds need to be roasted and finely chopped to make a successful match with cole slaw. Don’t use raw, slivered, or sliced almonds because the flavor and texture will not be the same.

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