Potluck dinners are a staple event in our family, and now that I am gluten free I want to take something that I can enjoy, that also brings a freshness and some vegetables to the table!
This coleslaw is delicious, easy to put together, and goes well with a variety of different meats and other side dishes.
The salad is simple to transport, with the dressing on the side ready for mixing through before serving.
Full of yummy bits, this coleslaw is sure to be a crowd pleaser at your next event.
Try this at your next potluck and let me know what you think!
Curried Cashew and Cranberry Coleslaw
- 1 bag broccoli slaw mix
- 1/2 cup dried cranberries
- 1/2 cup roasted, salted cashews
- 1/4 cup sunflower seeds
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 teaspoons curry powder
- 1 teaspoon white sugar
Mix the olive oil, vinegar, curry powder and sugar together in a small bowl. In a large salad bowl, toss together the coleslaw mix, cranberries, nuts and seeds. Just before serving, pour the dressing over the salad and stir through to combine.