- 1 serving olive oil cooking spray
- 1/2 cup slivered almonds
- 5 cups shredded cabbage
- 1 1/2 cups dried cranberries
- 1/2 cup finely diced green bell pepper
- 1/2 cup finely diced celery
- 2 tablespoons minced chives
- 1 cup mayonnaise
- 3 tablespoons honey-Dijon mustard
- 2 tablespoons honey
- 1 tablespoon poppy seeds
- salt and ground black pepper to taste
- Spray a small skillet lightly with olive oil cooking spray and place over medium-low heat. Cook and stir almonds in the skillet until lightly golden brown and fragrant, 2 to 3 minutes. Remove from heat and transfer to a bowl to cool.
- Stir cabbage, cranberries, green bell pepper, celery, and chives in a salad bowl. Toss toasted almonds with cabbage mixture. Whisk mayonnaise, honey-Dijon mustard, honey, and poppy seeds together in a small bowl. Stir dressing into slaw until coated. Season with salt and black pepper.