Rene's Colesaw

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This recipe is so good, it is a curse.  I made this coleslaw a couple of times, a family cookout, a work function.  It was so well liked that not only do I get asked for the recipe often, but I get asked to make it... All...  The...  Time...

This is not my recipe.  I am including it because it is going to be easier to refer everyone to this webpage, than explain how to find, or to google it on my phone.  

I saw this on Paula Dean's TV show a long time ago.  It was different, with dried Cranberries, Almonds, and green onion.  You can find the origingal redice here:  Rene's Coleslaw   

This Coleslaw is great as a side dish.  It pairs really well with Ham, Turkey, Chicken and pork.  I do not recommend it to top pulled pork sandwiches.  It just isn't that type of slaw, in my option.

Slaw:

-  5 cups shredded cabbage (can buy shredded from store but not angel hair shredded cabbage)

-  1/2 cup green bell pepper, chopped

-  1/2 cup celery, diced

-  1/4 cup green onions, chopped (white and green parts)

-  1/2 cup almonds, toasted

-  1 1/2 cups dried cranberries

Dressing:

-  1/2 cup mayonnaise

-  1 tablespoon sweet pickle relish

-  1 tablespoon honey mustard

-  1 tablespoon honey

-  Salt and Pepper (to Taste)

 Combine cabbage, almonds, cranberries, celery, green onions and green pepper in a large plastic bowl with a snap-on lid. 

Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve. Pour dressing over slaw just before serving. Stir well.   

About 60-90 minutes before serving, mix the dressing with the cabbage mixture.  The dish will seem dry to start.  That's OK and normal.  The dressing will draw out some moisture and the Coleslaw will get juicy, so DO NOT make extra dressing, just let the fully combined salad sit for the recommended 60-90 minutes, and it will be great.