Cranberry Cashew Coleslaw

There is a wonderful Craisin, Cashew Coleslaw salad that someone brings from a restaurant in Snowflake each week to the temple. It is delicious! This one looks quite close.  

1 (16 oz.) bag of coleslaw mix 

(or shredded green cabbage, a bit of red cabbage & shredded carrot.) 

1 bunch of green onions, sliced thin, including the green blades

1 cup dried cranberries (Crasins)

1 cup cashew pieces (could substitute chopped pecans or walnuts)

3/4 cup mayonnaise

1 Tbs. cider or white vinegar

2 Tsp. Dijon mustard

1/4 cup sugar

1 tsp. celery seeds - I might omit this. 

1/2 tsp. salt

1/4 tsp. black pepper

Place the coleslaw mix, green onions, dried cranberries and cashew pieces in a mixing bowl. 

In a separate bowl, whisk together the mayonnaise, vinegar, Dijon mustard, sugar, salt, pepper and celery seeds.  Pour over the coleslaw and toss to coat all of the ingredients.  This will seem almost a little dry, but as it sits the water in the cabbage makes it moister.  Cover and sit in the fridge for about an hour and toss again and it will be perfect!