Tangy Cranberry Almond Coleslaw

Author Sarah Walker Caron


  • 1 small cabbage , finely shredded (about 4 cups)
  • 1 cup shredded carrots
  • 1 red pepper , finely chopped
  • 1/2 cup dried cranberries
  • 1/2 cup sliced almonds
  • 1/2 cup Hellmann’s® Mayonnaise Dressing with Olive Oil
  • 1/4 cup seasoned rice vinegar
  • 1/8 tsp dried dill
  • salt and pepper , to taste


  • In a large mixing bowl, stir together the cabbage, carrots, red pepper, dried cranberries and almonds.
  • In a small bowl, whisk together the mayo, rice vinegar, dill, salt and pepper. Pour over the cabbage mixture and toss to coat.
  • Cover and chill for at least two hours, allowing the cabbage to soften and wilt. Stir again. Serve.