INSTRUCTIONS

Make the Apple Cider Vinaigrette

1. Layer the vinaigrette ingredients in a small mason jar. Screw the lid on tight.

Shake, shake, shake.

2. Refrigerate until serving. Can make 1-2 days in advance.

Prep the Cranberry Almond Slaw

1. Cut the half cabbage into 4 equal wedges. Remove the core and thinly slice the

cabbage. Thinly slice the red onion. Chop the parsley.

2. Layer the red onion, parsley, cranberries, and almonds on top of the cabbage in a

large bowl.

3. Cover and refrigerate until serving. Can make this up to 1 day in advance.

Serving the Cranberry Almond Slaw

1. Toss the cabbage, red onion, cranberries, and almonds together until combined.

2. Shake the vinaigrette and pour over the slaw. Toss to combine. Serve

immediately or refrigerate for up to 1 hour.

3. The slaw will be fine sitting out on a buffet for several hours. Refrigerate

leftovers for up to 1 day.