Here’s a sweet little recipe, something to do with cranberries that I am sure NEVER occurred to you before! It makes a perfect appetizer or salad course for a Thanksgiving meal. Happy Thanksgiving from our home to yours…
- 6 c. green cabbage, sliced and shredded thinly
- 2/3 c. dried cranberries
- 1/2 c. toasted slivered almonds
- 1/2 c. mayonnaise, vegan if preferred
- 2 Tbsp. lemon juice
- 2 Tbsp. fresh parsley, minced
Combine the lemon juice and mayonnaise in a large bowl, and whisk until smooth. Add cabbage and mix well until all the cabbage is well coated. Add remaining ingredients and mix again. You can serve it right away, or cover it and refrigerate for up to 24 hours. Serves 8-10.
Thank you to vegkitchen.com and Nava Atlas for this creative gift.