Recipe: Honey-Mustard Almond and Dried Cherry Slaw

Christine Gallary
Christine GallarySenior Recipe Editor at The Kitchn
I grew up in a Chinese food-loving family, eating my first restaurant meals in Oakland's vibrant Chinatown. My love of food but lack of cooking experience led to me Le Cordon Bleu in Paris, where I graduated with a Diplôme de Cuisine in French cooking. After culinary school, I learned how to test and edit recipes in test kitchens at Cook's Illustrated and CHOW, falling in love with the process of rigorously testing recipes to make sure they were foolproof for the home cook. I've worked with thousands of recipes over the past 15 years, including developing recipes for the James Beard-award winning Mister Jiu's in Chinatown cookbook. Living in the delicious diversity of San Francisco, I never get tired of finding new ingredients or cuisines to try. My favorite type is Cantonese home cooking — I'm on a quest to recreate the dishes my grandmother used to make. All the food I test at home is eagerly tasted and enjoyed by my husband, Hayden, and daughter, Sophie, while our little dog, Mochi, looks wistfully on.
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updated Feb 5, 2020
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An easy slaw using shredded cruciferous vegetables, almonds, and dried cherries in a tangy honey-mustard dressing.

Serves8

Prep10 minutes

Cook15 minutes

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(Image credit: Olivia Mindelle)

If you’re in need of a vibrant, crunchy slaw (in a super-tasty dressing!), but really don’t want to spend a ton of time finely shredding a bunch of produce, this is it. It’s packed with crunchy smoked almonds and tart dried cherries and tossed in a dressing made entirely from pantry staples. And, best of all, it can hang out on your table for an hour or two without wilting.

It’s now easy to find bagged cruciferous slaw blends, usually a blend of leafy greens, shredded Brussels sprouts or broccoli, and cabbage or chicories, so take full advantage of the convenience — especially around the holidays.

(Image credit: Olivia Mindelle)

Choosing the Right Slaw

My favorite cruciferous slaw blend is from Trader Joe’s; it contains shredded kale, Brussels sprouts, broccoli, green cabbage, and red cabbage. If you can’t get your hands on this blend, buy any slaw that has a mix of hardy veggies that don’t wilt easily. Or, if you don’t mind doing the shredding yourself, you can make your own. Just make sure to include a variety of textures to keep every bite delicious and interesting. Shredded carrot or radicchio add great color and contrast.

I love the salty, smoky flavor of the smoked almonds in this slaw, and any almonds you don’t use in the salad are great for snacking on or serving to company. This salad tastes great with either tart or sweet dried cherries, so go with what you like or what’s easy to find. In need of a vegan option? Swap out the honey for maple syrup.

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Kale Slaw

An easy slaw using shredded cruciferous vegetables, almonds, and dried cherries in a tangy honey-mustard dressing.

Prep time 10 minutes

Cook time 15 minutes

Serves 8

Nutritional Info

Ingredients

  • 1/3 cup

    vegetable oil

  • 1/4 cup

    apple cider vinegar

  • 2 tablespoons

    honey

  • 1 tablespoon

    whole-grain Dijon mustard

  • 1/2 teaspoon

    kosher salt

  • 3/4 cup

    thinly sliced scallions (about 3/4 bunch)

  • 10 ounces

    cruciferous slaw mix, such as a blend of kale, Brussels sprouts or broccoli, and radicchio (about 10 packed cups)

  • 1 cup

    smoked almonds, coarsely chopped

  • 1 cup

    sweet or sour dried cherries, coarsely chopped

Instructions

  1. Place the vinegar, oil, honey, mustard, and salt together in a large bowl. Add the scallions and stir to combine. Let sit at least 10 minutes for the flavors to meld. Add the slaw mix, almonds, and cherries, and toss to combine.

Recipe Notes

Make ahead: This slaw can sit out at room temperature for up to 2 hours without wilting, making it a great make-ahead or buffet dish.

Storage: Leftover slaw can be stored in an airtight container in the refrigerator for up to 1 day.

(Image credit: Joe Lingeman)
Filed in:
Dairy-Free
dinner
easy
Gluten-Free
greens
Keeps Well