Almond Coleslaw Recipes

KETO COLESLAW | BEST, EASY, LOW CARB COLESLAW RECIPE

Steps:

• Use a hand peeler to peel the skin off of the carrot.
• Once peeled, cut the end off of the carrot, and use a hand grater to grate it. The large "teardrop" shaped end of the grater is the one you'd like to use.
• When that's grated, transfer the shredded carrot to a large bowl, and set aside.
• Now cut the stem off of the cabbage, and cut it in half.
• At this point, remove any of the inner-stem, and slice it multiple times lengthwise, as well as a few times widthwise as well.
• Once all of the cabbage is thoroughly shredded, transfer it to the bowl with the carrots.
• Add the broccoli slaw if you're using it.
• Now, add all of the dressing ingredients - the mayo, almond milk, vinegar, Swerve, celery salt, and crushed black pepper.
• Toss the salad until the dressing is well incorporated into the slaw, and everything looks creamy.
• Store in an air-tight container for up to several days.

SESAME ALMOND SLAW

Steps:

• Split ramen noodles in half (save the seasoning and half of the noodles for another use). Break apart remaining noodles; place in a bowl. Add the cabbage, romaine, onion, almonds and sesame seeds. , For dressing, in a jar with a tight-fitting lid, combine the vinegar, sugar, canola oil, water, sesame oil, soy sauce, salt and pepper; shake well. Add dressing to salad and toss to coat. Serve immediately.

CABBAGE, APPLE & ALMOND SLAW

Steps:

• For dressing, combine mayonnaise, sour cream, vinegar, celery seed, salt and black pepper in small bowl; whisk until blended. Set aside.
• For slaw, combine in large mixing bowl cabbage, apple, celery and toasted almonds; toss to combine.
• Pour dressing over slaw; gently mix until coated. Cover; refrigerate at least 1 hour or longer. To serve, spoon into salad bowls.

ALMOND COLESLAW

Steps:

• Place coleslaw mix in a serving bowl. In a small bowl, combine the mayonnaise, vinegar, sugar, seasoned salt and pepper. Pour over coleslaw mix; toss to coat. Chill until serving. Just before serving, sprinkle with almonds.

APPLE CRANBERRY ALMOND COLESLAW SALAD RECIPE (NO MAYO COLESLAW)

Steps:

• In a large bowl toss together coleslaw, cranberry, almonds.
• In a small bowl, whisk together, lemon juice, vinegar, olive oil, maple syrup, pepper and salt.
• Pour over coleslaw mix. Cover and let mixture sit for at least 20 minutes in the fridge.
• Toss in apples and serve.

CABBAGE, APPLE AND ALMOND SLAW

Steps:

• For dressing, combine mayonnaise, sour cream, vinegar, celery seed, salt and black pepper in small bowl; whisk until blended. Set aside.
• For slaw, combine in large mixing bowl cabbage, apple, celery and toasted almonds; toss to combine.
• Pour dressing over slaw; gently mix until coated. Cover; refrigerate at least 1 hour or longer. To serve, spoon into salad bowls.

CRANBERRY ALMOND CRUNCH SLAW

Steps:

• 1) In a large bowl, whisk together vinegar, honey, sour cream, salt and red chili flakes.
• 2) Add cabbage, green onions and cilantro; toss well. Let stand 30 minutes before serving for flavors to blend. If making more than 30 minutes ahead, refrigerate dressing and salad separately.
• 3) Mix in Wonderful® Almond Accents just before serving.