Rene's Coleslaw

By: Susan Proctor
A Paula Deen Recipe

Paula says. The colors of this coleslaw are beautiful next to the wild rice salad, and the dressing is tangy/sweet. The leftovers are terrific the next day. You can take the easy way out: Buy the cabbage already shredded in the produce department. Do not buy angel hair shredded cabbage, howeverssing is added.

5 Cups shredded cabbage
1/2 Cup Almonds, toasted
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 bell pepper

DRESSING:

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.

Serves 10 to 13