Cranberry Coleslaw

• 1/2 cups Greek Yogurt
• 1 Tablespoon Mayonnaise
• 1 Tablespoon Honey
• 1 Tablespoon Lemon Juice Or White Wine Vinegar
• 1/2 teaspoons Kosher Salt
• 1/2 teaspoons Freshly Ground Pepper
• 1/4 teaspoons Celery Seeds
• 1 pound Package Cabbage And Carrot Coleslaw Mix (or 6 Cups Mixed Shredded Cabbage And Carrots)
• 1/4 cups Plus 1 Tablespoon Dried Cranberries
• 2 Tablespoons Plus 1 Teaspoon Shelled Sunflower Seeds Or Slivered Almonds

1. Use a whisk to combine yogurt, mayonnaise, honey, lemon juice (or vinegar), salt, pepper, and celery seed to make the dressing. Set aside.
2. Add coleslaw vegetables to a mixing bowl. Toss in 1/4 cup of the cranberries and 2 tablespoons of the sunflower seeds. Pour the dressing over the slaw and toss to coat completely. Transfer to a serving dish and scatter reserved cranberries and sunflower seeds over the top.

greek yogurt, mayonnaise, honey, lemon juice, kosher salt, freshly ground pepper, ubc, cabbage, ubc, sunflower seeds

Taken from tastykitchen.com/recipes/salads/cranberry-coleslaw/ (may not work)