Tuesday, August 3, 2010

Cherry Almond Slaw

I felt like making coleslaw, however the traditional simple recipe seemed a bit boring to me at the time.  I opened the fridge to decide what type of coleslaw I felt like making and saw a jar of cherry jelly!  As odd as it sounds, I decided that the jelly would be good in a dressing for the slaw...in fact, why not go with the cherry theme and include cherry balsamic and dried cherries as well?  I wanted the dressing to still be a bit creamy, so I used vegannaise as the base.  A bit of lemon for brightness, some honey for sweetness, and some garlic and thyme for flavor...it all turned out quite good, and the flavors married well together!  My last addition to the finished slaw were some sliced almonds, since I enjoy the crunch and toasty flavor, plus they love cherries!  Give this slaw a try if you are tired of the same old picnic recipe. 

Cherry Almond Slaw
Serves 6

1 1/2 cups vegannaise
3 Tbsp lemon juice
2 Tbsp cherry balsamic vinegar
1 garlic clove, minced
2 Tbsp cup honey
1/4 cup tart cherry jelly
1 tsp dried thyme
sea salt and pepper to taste

1/2 head red cabbage, thinly sliced
1/2 head green cabbage thinly sliced
3 medium carrots, cut julienne
2 cups dried cherries
2 cups sliced almonds
Whisk together dressing ingredients until well combined, and set aside. In a large bowl, combine vegetables cherries, and almonds, and toss to blend. Pour dressing over and toss well chill in the fridge until very cold, and flavors have blended for a few hours. Serve!


Squeaky Gourmet said...

very interesting! Is it sweet or savory--BOTH!

I like it!

The Housewife said...

I can only imagine how great the cherry jelly would be with the crunch of the almond and the cabbage! Interesting combination of flavors...