Honey Dijon Mustard and Poppy Seed Coleslaw with Cranberries and Toasted Almonds

Ingredients

• 5 cups cabbage shredded
• 0.5 cup celery diced finely
• 2 tablespoons chives minced
• 1.5 cups cranberries dried
• 0.5 cup bell pepper diced green finely
• 12 servings salt and ground pepper black to taste
• 2 tablespoons honey 
• 3 tablespoons honey-dijon mustard 
• 1 cup mayonnaise 
• 1 tablespoon poppy seeds 
• 0.5 cup slivered almonds 

Equipment

• bowl
• frying pan
• whisk

Directions

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.
2. Remove from heat and transfer to a bowl to cool.
3. Stir cabbage, cranberries, green bell pepper, celery, and chives in a salad bowl. Toss toasted almonds with cabbage mixture.
4. 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.