Hail the mighty almond! The crunchy nut that’s packed with flavor and healthy goodness.
Available in many forms – raw, slivered, flour, milk, butter, and oil – this nutty ingredient can be used in both savory and sweet dishes.
And talk about versatile! It’s so easy to integrate them into your diet. That’s a good thing too – because this superfood is SUPER healthy! Packed with Vitamin E and rich in dietary fiber and healthy fats. Plus they are a super protein source and easy to have a little snack baggie around for when you’re feeling hangry!
Chopped up and added to salads, grain bowls, or your morning yogurt, they’ll keep you feeling full and keep your body’s metabolism on track. My Cranberry Almond Crunch Slaw is the perfect healthy snack or side dish.
So go nuts! Nuts for Almonds, that is.
-Kathy
Cranberry Almond Crunch Slaw
Makes about 8 servings
1/3 cup unseasoned rice vinegar
1/4 cup honey
1/4 cup sour cream or plain Greek yogurt
1 tsp salt
1 tsp Sriracha
4 green onions, thinly sliced
10 cups thinly sliced napa cabbage (about 1 large head)
1/2 cup dried cranberries, coarsely chopped
1/2 cup coarsely chopped fresh cilantro
1 cup toasted sliced almonds
In a large bowl, whisk together vinegar, honey, sour cream, salt and Sriracha. Add green onions, cabbage, cranberries and cilantro and toss until well coated.
The salad should sit for 30 minutes before serving. If making way ahead, refrigerate dressing and salad ingredients separately, then toss together 30 minutes before ready to serve. Toss the almonds into the salad right before serving.
Recipe by Kathy Casey Food Studios®
