Broccoli slaw salad with cranberries, almonds, and yogurt dressing

This is an excellent salad recipe. It keeps well and is a hit whenever I have served it.

Broccoli slaw salad with cranberries, almonds, and yogurt dressing
Broccoli slaw salad with cranberries, almonds, and yogurt dressing

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    cup sliced raw almonds

  • 1

    12-oz package store-bought broccoli slaw

  • 1/2

    cup dried cranberries

  • 3

    Tbs extra-virgin olive oil

  • 3

    Tbs rice vinegar

  • 3

    Tbs agave nectar (or honey)

  • 3

    Tbs Greek yogurt

  • 1 1/2

    tsp Dijon mustard

  • 1/4

    tsp kosher salt

  • 1/4

    tsp fresh black pepper

Directions

1. In a small dry nonstick frying pan, toast the almonds over medium heat, shaking the pan frequently, until just starting to brown. Remove from heat and set aside to cool. 2. Add the broccoli slaw and cranberries to a large mixing bowl. 3. Combine remaining ingredients in a large measuring cup or mixing bowl. Whisk together until the dressing is smooth and emulsified. 4. Pour the dressing over the broccoli slaw. Add the cooled almonds, and stir well to combine. Let sit for at least 30 minutes or up to 4 hours, stirring occasionally to redistribute the dressing that will settle on the bottom of the bowl. (On warm days, refrigerate until ready to serve.) 5. Serve at room temperature or cool. Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 231 Calories From Fat: 64 Total Fat: 7.6g Cholesterol: 0mg Sodium: 96.6mg Potassium: 79.3mg Carbohydrates: 43.8g Fiber: 3.3g Sugar: 0g Protein: <1g Comments: From the pantry, you'll need: almonds, dried cranberries, extra-virgin olive oil, rice vinegar, agave nectar (or honey), Greek yogurt, Dijon mustard, kosher salt, fresh black pepper. - - - - - - - - - - - - - - - - - -

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