Cranberry Cole Slaw- WHB

I have heard that the ancient Greeks implied that
cabbage sprang from Zeus’s sweat, and they had a saying that
“cabbage served twice is death.”

This saying probably came about from the smell of boiled cabbage,
(rank like sweat), and it doesn’t make good leftovers.

There are purple, red, green and white varieties of cabbage.

Anyway, I thought I would throw my favorite cole slaw together
for Weekend Herb Blogging this week hosted by
Pookah at What’s Cooking in Carolina?

I have eaten this recipes “leftovers” and haven’t died from it yet.
The ancient Greeks didn’t know it all.

I got this from watching Paula Dean’s show on Food Network,
but I usually used toasted pecans in place of the almonds.
She used one of those pre-packaged cole slaw mixes which
I believe works out to about 1/2 a large head or maybe a small whole head.

It is wonderful around the Holidays too.


Cranberry Cole Slaw- Paula Dean

1 package shredded cabbage — (about 1/2 large head )
1/2 cup toasted almonds — (I use pecans and it is really good)
1/4 cup green onion — chopped
1/2 cup bell pepper — chopped
1/2 cup celery — chopped
1 cup dried cranberries
1/2 cup mayonnaise
1 teaspoon honey
1 teaspoon relish
salt and pepper — to taste

Mix together all slaw ingredients and all dressing ingredients in
separate bowls.

Mix together well and adjust salt and pepper to taste. Refrigerate.

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8 thoughts on “Cranberry Cole Slaw- WHB

  1. Pingback: Independence Days Update « Coffee & Cornbread

  2. This is delicious. A friend made it for a baby shower and everyone was raving about it. It is a perfect and pretty side dish to any meal.

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