Honey Dijon Mustard And Poppy Seed Coleslaw With Cranberries And Toasted Almonds

• 1 serving olive oil cooking spray
• 1/2 cup slivered almonds
• 5 cups shredded cabbage
• 1 1/2 cups dried cranberries
• 1/2 cup finely diced green bell pepper
• 1/2 cup finely diced celery
• 2 tablespoons minced chives
• 1 cup mayonnaise
• 3 tablespoons honey-Dijon mustard
• 2 tablespoons honey
• 1 tablespoon poppy seeds
• salt and ground black pepper to taste

1. Spray a small skillet lightly with olive oil cooking spray and place over medium-low heat. Cook and stir almonds in the skillet until lightly golden brown and fragrant, 2 to 3 minutes. Remove from heat and transfer to a bowl to cool.
2. Stir cabbage, cranberries, green bell pepper, celery, and chives in a salad bowl. Toss toasted almonds with cabbage mixture. Whisk mayonnaise, honey-Dijon mustard, honey, and poppy seeds together in a small bowl. Stir dressing into slaw until coated. Season with salt and black pepper.

olive oil, almonds, cabbage, cranberries, green bell pepper, celery, chives, mayonnaise, honey, honey, poppy seeds, salt

Taken from www.allrecipes.com/recipe/232306/honey-dijon-mustard-and-poppy-seed-coleslaw-with-cranberries-and-toasted-almonds/ (may not work)