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Rene’s Coleslaw

By Paula Deen


Difficulty: Easy

Prep time: 20 minutes

Servings: 8



  • 1/2 cup green bell pepper, chopped
  • 1/2 cup celery, diced
  • 1/4 cup green onions, chopped (white and green parts)
  • 1/2 cup almonds, toasted
  • 1 1/2 cups dried cranberries
  • 5 cups shredded cabbage (can buy shredded from store but not angel hair shredded cabbage)
  • 1/2 cup mayonnaise
  • 1 tablespoon sweet pickle relish
  • 1 tablespoon honey mustard
  • 1 tablespoon honey


Combine cabbage, almonds, cranberries, celery, green onions and green pepper in a large plastic bowl with a snap-on lid. Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve. Pour dressing over slaw just before serving. Stir well.