PEACH AND MANDARIN ORANGE COLESLAW
with fresh sliced scallion. Tossed with a Creamy Sweet and Sour Almond Dressing with a hint of nutmeg!
4 heaping c. thinly sliced green cabbage
15 oz. can sliced peaches in syrup, drained (reserve the juice for the dressing), and cut each peach slice into 3 chunks
11 oz. can mandarin oranges, drained (do not save this liquid)
1/4 c. sliced scallion, white and light green part only
Dressing makes 1-1/2 cups
1/2 c. whole, unsalted almonds
1/4 c. Canola oil
juice from peach can
1/2 c. white vinegar
2 T. sugar
1 t. salt
1/2 t. dry mustard
1/4 c. nondairy liquid creamer
a tiny, tiny pinch of nutmeg
Place the cabbage, peaches, mandarin oranges and scallion in a large bowl. Don’t toss. Cover and refrigerate till ready to serve.
Place almonds, oil and juice from the peaches in a blender container. Blend on low speed till crushed, then add vinegar, sugar, salt and dry mustard, and blend on medium then high speed till creamy. This will take a few minutes. Scrape down insides with a spatula.
Add nondairy creamer and a tiny pinch of nutmeg, then blend again till creamy. Refrigerate till the dressing thickens.
When ready to serve, pour dressing over cabbage and fruit, toss and serve at once.
Notes: Who says you need mayonnaise for coleslaw? Creamy, delicious and nutritious. Nuts of all types can be used to make dressings creamy, which increases the nutritional value of the dressing. If the dressing becomes too thick, for instance if you make it a day ahead, then stir in a little nondairy creamer to thin it a bit.