Sometimes it is those “happy accident” recipes that really stick. There I was enjoying some almond butter toast when I started whipping up a simple mandarin-cabbage salad. I realized that the almond butter toast tasted amazing along side the salad – so what happened if I combined the two? Weird? Crazy? No way, this was quite yummy. And kid-friendly too!..
I’m a firm believer that those tender-sweet, easy open Dole mandarin oranges perk up just about any salad. And mandarins and almond really mesh well together. So I decided to turn my love of those two ingredients into a perky, crunchy cole slaw salad!
Almond Mandarin Cole Slaw Salad
14 ounces cole slaw shredded cabbage (I used Dole’s bagged blend)
3/4 cup Dole 100% juice Mandarin Orange segments
1 lime, juiced + pinch of lime zest
2 Tbsp dairy-free poppyseed dressing
*use store-bought or make your own – vegan poppy seed dressing recipe on Healthy Happy Life!
2 Tbsp softened chunky roasted almond butter
1/4 cup almonds, chopped or sliced
1/4 cup macadamia nuts, chopped (or another nut)
a few dashes pepper
1. Add you cabbage blend to a large mixing bowl. Toss with the poppy seed dressing and lime juice.
2. Warm your almond butter to a silky texture. Fold into the slaw.
3. Fold in the mandarin oranges and chopped nuts. Add pepper to taste.
Serve! This salad also keeps well if you want to make it a few hours a head of time. It will keep overnight too, although the “crunchy” texture will soften up significantly. I’d use less dressing if making ahead of time. Add more dressing later upon serving if desired.
Read more from Kathy on her blog, Healthy. Happy. Life!
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