Perfect on its own or with my BBQ Pulled Pork! Ben and I can’t stand mayo-based salads, so this recipe is a crunchy, tangy, slightly sweet alternative to traditional coleslaw. Make ahead of time and stick it in the fridge to allow the juices to meld together. It makes a big batch, and the leftovers are even better the next day!
Ingredients:
1 bag coleslaw mix (cabbage, carrots, etc.)
1 1/2 cups frozen corn, thawed
1/4 cup slivered almonds
1/4 cup balsamic vinegar
2 tsp dijon mustard
1 tbsp honey
2 tbsp olive oil
1 tsp minced garlic
Directions:
In a large bowl, combine coleslaw mix and corn. In a small bowl, whisk together vinegar, mustard, honey, olive oil, and garlic until well combined. Toss with salad, mixing well. Chill until ready to serve. Top with slivered almonds before serving.
Claire Tastes 
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