I found this recipe online somewhere a couple of years ago. We always cut it in half and that makes plenty for us to have for a few days. Love that this is a slaw without mayo so it is a great choice for a cook out. I leave out the almonds because Dean is allergic (I usually add a few to my portion once it is on my plate.
2 packages of broccoli slaw (12 ounces each, usually). (Broccoli slaw looks like cole slaw – it’s not florets and it’s not chopped. It’s small strips, with a bit of carrot and red cabbage in it. Found by the bagged lettuce at the grocery store).
1 cup sunflower seeds
1 cup toasted slivered almonds
1 bunch scallions, chopped
1 cup craisins
1 large red pepper, chopped
3/4 cup of canola oil
1/3 cup sugar
1/3 cup cider vinegar
1. Combine dressing ingredients and set aside.
2. In a new bowl, combine all other ingredients.
3. Add dressing to other ingredients and toss to coat. Chill until ready to serve.