CCRH
Crunchy Cranberry Cole Slaw
Nov 17, 2009
INGREDIENTS1-Bag Ready Cut Cole Slaw Mix Or About 4 Cups Shredded/Chopped Cabbage (DON'T USE THE DRESSING MIX THAT IS INCLUDED IN THE PACKAGE)
1 Bottle "Ken's Steakhouse" Lite Raspberry Walnut Or Fat Free Raspberry Pecan Viniagrette (Use More Or Less Depending Upon Your Preferences)
1 Package (12 Oz.)Dried Cranberries Or Craisins (Use More Or Less Depending Upon Your Preferences)
1-2 Cups Sliced Or Slivered Almonds (Use More Or Less Depending Upon Your Preferences)
Also, I've added some sliced grapes, pineapple bits or chopped apples in the mix for variety.
Put slaw mix in a large bowl. Toss in dried cranberries. Slowly add slaw dressing to taste. Sprinkle in nuts, adding more dressing (as desired). Remember it's always better to add more than have to run back to the store to get more coleslaw mixture. Stir until mixed well.
Chill and serve. This salad is best eaten the day you make it; however, it will keep fairly well for up to 48 hours in the refrigerator.That is, IF there is any left!
* I also stir in some unflavored protein powder in my portion to give it more nutritional value.
This is a wonderful side dish; I especially like it with ham, chicken and fish. Even my friends who don't like slaw, love this recipe. You can't mess it up -- add more or less fruit and nuts as desired. The salty-sweet, crunchy mixture is a hit!
