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5 cups shredded cabbage (I just use one big head of cabbage)

1/2 cup almonds, toasted (if I'm in a hurry or don't have any almonds, I just leave them out)

1 1/2 cups dried cranberries

1/2 cup diced celery

1/2 cup chopped green onions, white and green parts

1/2 cup chopped green bell pepper


1/2 cup mayonnaise

1 Tablespoon sweet pickle relish

1 Tablespoon honey mustard

1 Tablespoon honey

Salt and pepper

1.  Combine the cabbage, almonds, cranberries, celery, green onions, and green pepper in a large plastic bowl with a snap-on lid.

2.  Combine all of the dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve.  Pour the dressing on just before serving.  Stir well.

Paula Dean suggests that, "You could take the easy way out and buy the cabbage already shredded, but don't buy angel hair shredded cabbage, as it becomes too limp when dressing is added."

We had cabbage in our garden, so you know I had lots of coleslaw.   I'm just saying, "Try it.  You'll like it!"