Broccoli Slaw with Cranberries and Almonds

 I am always looking for new side dishes. I feel like I fall into the same old trap of sweet potatoes, corn, broccoli, green beans, beans....etc..you know the drill. I recently made an oriental coleslaw that came out really good, so when I saw the broccoli slaw at the store I thought I would try to do something similar.

Neither Phil or I are big mayonnaise fans so I wanted to find a recipe that was more vinegar based. I found this recipe on The Perfect Pantry. I really liked the idea of using cranberries and almonds in the slaw. The original recipe called to use Greek yogurt, but I did not have any on hand, so I figured sour cream would be a good substitute. I also decided to add toasted sesame oil because I absolutely love the flavor of it. The slaw came out really really good. It was a great side dish to chicken and I think I will file that away for a party someday as I think it would be easy to make for a lot of people.

Broccoli Slaw with Cranberries and Almonds
Adapted from The Perfect Pantry

1/4 cup raw slivered almonds
1 12oz package broccoli slaw
1/2 cup dried cranberries
3 tablespoons olive oil
3 tablespoons rice vinegar
3 tablespoons honey
3 tablespoons sour cream
1 1/2 teaspoons Dijon mustard
1/2 teaspoon sesame oil
Salt
Pepper

In a small frying pan toast up the almonds over medium heat. About 4 minutes.

In a large bowl add broccoli slaw and cranberries. Set aside.

In a medium bowl, whisk together olive oil, vinegar, honey, sour cream, mustard, sesame oil, salt and pepper.

Combine dressing with broccoli slaw. Top with almonds and mix well.

Let sit at least 30 minutes or up to 4 hours. (Does not have to be refrigerated).

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This recipe is linked on:   Foodie Friday, Show and Tell Saturday, Strut Your Stuff Saturday, Foodie Friday, Kitchen Fun with my 3 Sons, Weekend Potluck,  Church Supper, Cream of the Crop, Sundae Scoop