Crunchy Cranberry Coleslaw

Sometimes you want something bright and fresh for the Thanksgiving table. For me, I know I want something bright and fresh for the leftovers.

This simple salad is reminiscent of an Asian slaw salad. It uses rice vinegar and soy sauce, but also uses cranberry sauce in the dressing. 

You can use a bag of coleslaw mix, or cut up a head of fresh cabbage.  

This crunchy tangy salad would be a nice side dish at Thanksgiving. But honestly, I want it on the side of a turkey sandwich the next day. 

Crunchy Cranberry Coleslaw

Crunchy Cranberry Coleslaw

Yield: 8 Cups
Prep Time: 5 minutes
Cook Time: 4 minutes
Total Time: 9 minutes

This bright and fresh coleslaw is dressed with a cranberry vinaigrette. It has toasted almonds and dried cranberries for added texture and flavor. It is the perfect salad for Thanksgiving or to make alongside your favorite leftovers.

Ingredients

For the Dressing

  • 1/2 Cup Cranberry Sauce (Jellied or Whole Berry both work really well.)
  • 1/3 Cup Extra-Virgin Olive Oil
  • 1/4 Cup Rice Vinegar ("natural" not "seasoned" see note)
  • 2 Tablespoons Low Sodium Soy Sauce

For the Salad

  • 8 Cups bagged Coleslaw Mix (1 14 ounce bag) or 8 Cups Shredded Cabbage
  • 1/2 Cup Slivered Almonds
  • 1/2 Cup Dried Cranberries

Instructions

Make the Dressing

  1. In large serving bowl, mix the cranberry sauce, olive oil, rice vinegar and soy sauce well with a whisk until well-combined. It will thicken slightly. (If you are using whole berry sauce you will have bits of berry and that is just fine.)

Toast the Almonds

  1. Place the almonds on a microwave-safe plate.
  2. Microwave on high for two minutes.
  3. Stir the almonds and continue to microwave in 20 second intervals until the almonds are barely turning brown. (This will take up to 2 minutes more.)

Mix the Salad

  1. Add the coleslaw mix, toasted almonds, and dried cranberries to the dressing in the bowl and mix to combine.
  2. Serve.

Notes

  • I like to use bagged coleslaw mix to make this super easy, but you can use shredded cabbage of any kind.
  • If you want to make this ahead, I recommend making the dressing and toasting the almonds, but wait to mix it all together until just before serving.
  • The dressing can be made up to 1 week ahead.

Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 280Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 9mgSodium: 314mgCarbohydrates: 26gFiber: 4gSugar: 19gProtein: 3g

Nutrition information is provided as a courtesy and may not be completely accurate.

Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. Check out her YouTube Channel or listen to the Feed Your Family Tonight Podcast.

Cheater Romesco Sauce

Shows the texture of the romesco sauce

What is Romesco Sauce?

Romesco sauce is originally from Spain. It originally was made with roasted tomatoes and red peppers and thickened with bread. It often has almonds, hazelnuts, or pine nuts to thicken and give it texture. It was originally served with fish, but can be served with poultry, vegetables, or used as a dip or spread.

Why is this “Cheater” Romesco Sauce?

This recipe skips roasting tomatoes and peppers and uses the shortcuts of canned tomato paste and jarred roasted red peppers. It also skips the bread and uses almonds to thicken and add texture to the sauce.

How do you use Romesco Sauce?

My favorite way is to serve it over Simple Baked Fish. It is really good over Grilled Chicken, or as a spread on a sandwich. I have also been know to use it as a dip for fresh veggies or pita chips.

What equipment do I need to make Romesco Sauce?

Romesco Sauce is blended. I have made it in a food processor or a blender. I get the creamiest sauce with a high-speed blender, but having a little more texture is not a problem with this versatile sauce?

How do I store Romesco Sauce?

It will keep in the refrigerator for up to one week in an air-tight container or jar. I like to put it into single-serving portions in the freezer. (Souper Cubes are great for this.)  You can pull out one or two servings to jazz up a simple piece of fish or chicken. It will last several months in the freezer. 

How do you make Romesco Sauce?

Drained roasted red peppers are mixed in a blender or food processor with tomato paste, almonds, olive oil, garlic, red wine vinegar, smoked paprika, and salt.

Can I make Romesco Sauce Spicy?

Yes! Swap the smoked paprika for spicy hot smoked paprika, or add a teaspoon or two of cayenne pepper to make spicy romesco sauce. 

shows the texture of the romesco sauce

Cheater Romesco Sauce

Yield: 2 Cups
Prep Time: 5 minutes
Total Time: 5 minutes

Romesco sauce is originally from Spain. It originally was made with roasted tomatoes and red peppers and thickened with bread. It often has almonds, hazelnuts, or pine nuts to thicken and give it texture. It was originally served with fish, but can be served with poultry, vegetables, or used as a dip or spread.

Why is this "Cheater" Romesco Sauce?

This recipe skips roasting tomatoes and peppers and uses the shortcuts of canned tomato paste and jarred roasted red peppers. It also skips the bread and uses almonds to thicken and add texture to the sauce.

How do you use Romesco Sauce?

My favorite way is to serve it over Simple Baked Fish. It is really good over Grilled Chicken, or as a spread on a sandwich. I have also been know to use it as a dip for fresh veggies or pita chips.

Ingredients

  • 1 12 ounce jar Roasted Red Peppers, drained.
  • 2 Tablespoons Tomato Paste
  • 2 Tablespoons Red Wine Vinegar
  • 1/4 Cup Water
  • 1/2 Cup Raw Almonds
  • 2 Garlic Cloves
  • 1/2 teaspoon Coarse Sea Salt
  • 1/2 teaspoon Smoked Paprika
  • 1/4 Cup Extra-Virgin Olive Oil

Instructions

Place all ingredients except olive oil in a blender or food processor. Mix well for 30 seconds to one minute until well combined. While blender or food processor is running, add the olive oil and blend another 30 seconds.

Serve with fish, chicken, or a dip or spread.

This shows how to serve romesco sauce with baked fish.

Notes

You can substitute hazelnuts for the almonds, but remove the papery skins.

This will keep in the refrigerator for one week.

I like to freeze it in individual portions to jazz up simple fish and meats. Souper Cubes are great for freezing small portions of romesco sauce. It will keep in the freezer for a couple of months.

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Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 64Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 68mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 1g

Nutrition information is provided as a courtesy and may not be completely accurate.

This post contains affiliate links.

Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. You can see her every week on KAKE TV’s Good Morning Kakeland or listen to the Feed Your Family Tonight Podcast.

 

Maple Candied Nuts – Homemade Gift

I love maple candied nuts. They are a paleo friendly, gluten free and vegan. Three ingredients are transformed into a salty and sweet snack that is totally addictive. You can serve them my favorite way which is on a salad. The crunchy, salty and sweet nuts take a simple salad to a whole new level.

It is important to get your parchment paper or silicone mat ready before you start. These nuts cook super quickly. I have made it with walnuts, pecans and almonds. If you use pecans, watch them extra carefully as they tend to burn faster than almonds or walnuts. 

Maple Candied Nuts

Maple Candied Nuts

Yield: 2 Cups
Prep Time: 3 minutes
Cook Time: 4 minutes
Additional Time: 5 minutes
Total Time: 12 minutes

These versatile nuts have no refined sugar, are paleo friendly and are crazy addictive! I like to make them in December to have on hand to give as gifts, dress up salads, or eat by the handful for a salty-sweet snack.

Ingredients

  • 2 Cups raw nuts (I like almonds, pecans, walnuts and cashews, but you can use pumpkin or sunflower seeds if you have nut allergies in your home.)
  • 2 Tablespoons pure maple syrup
  • 1/4 teaspoon fine sea salt or flaky salt.

Instructions

Prepare a place to cool the nuts by placing a silicone baking mat on the counter near the stove. If you do not have a silicone mat, line a cookie sheet with parchment or wax paper.

Place nuts in a nonstick skillet over medium-high heat. Gently warm the nuts until slightly fragrant, but not fully toasted. This takes about three minutes. Add the maple syrup and stir quickly with a spatula for 30 seconds. When all the nuts are coated and the maple syrup is starting to dry up in the pan, pour the nut mixture onto the prepared mat or cookie sheet. Immediately spread out the nuts into a single layer with your spatula and sprinkle with salt.

Let the nuts cool and then package in cellophane bags or and air-tight container.  The nuts will last 3-4 weeks at room temperature or two months in the freezer. Enjoy!

Notes

I have made this with pecans, walnuts, and almonds. The pecans toast a little faster than almonds or walnuts. Watch them as they burn quickly.

If you have a nut-free home, you can do this with pumpkin seeds or sunflower seeds.

Recommended Products

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Banana Bonbons

Last week I ordered my groceries online. I don’t do this frequently and there was a little mix up with my substitutions. I ended up with 47 bananas. I feed a family of six and we like bananas, but 47 was more than we would eat before they became overripe. I immediately peeled the ripe bananas and cut them into slices for the freezer. We will use them for banana ice cream and smoothies. But I also decided to make one of my favorite treats, Banana Bonbons.

Banana Bonbons are basically chocolate dipped frozen bananas. They are a fun treat and are simple to make. Frozen sliced bananas are dipped in melted chocolate mixed with coconut oil (the same mixture as chocolate dipped strawberries.) My girls like to top the chocolate dipped bananas with toasted almonds. They add a little texture and flavor to the bonbons.

Banana Bonbons

2-3 Ripe Bananas

1 Cup Chocolate Chips

1 teaspoon Coconut Oil

Chopped Toasted Almonds (Optional)

Directions:

Peel and slice bananas into 1/2 -3/4 inch slices. Place sliced bananas on a rimmed baking sheet lined with parchment paper. Freeze the bananas for 8 hours or overnight.

Place chocolate chips in a microwave-safe bowl that is not too large. You want the chocolate to be deep enough to dip. You could also use a 1 cup glass measuring cup. Add the coconut oil to the chocolate chips and microwave on high for 1 minute. Gently stir the chocolate. If it is not completely melted after stirring, microwave another 20 seconds. Stir well and repeat 20 second intervals until the chocolate is fully melted, but be careful not to overheat the chocolate as it will burn easily. The chips will hold their shape even when melted so it is important to stir frequently.

Dip the frozen banana slices in the chocolate and sprinkle with almonds if desired. The chocolate will harden in less than 3 minutes. You can eat them immediately or place in an airtight container or zip bag and freeze.

It is best to let the bonbons sit at room temperature for a minute before eating, or they will be very hard. But, if they sit a room temperature for too long the banana inside will be soft and mushy.

 

Nutty Energy Bars

These bars are super simple to make and make a great snack when you want to satisfy your sweet tooth without filling your body with junk food. I adapted this recipe years ago from a Larabar knockoff recipe. I found the original recipe had way too many dates and not enough almonds. Add a little peanut butter and some chocolate chips and you end up with a nutty energy bar that is not too sweet and super yummy.

I like to use the super plump Mejdool dates. Regular dates work just fine, but you may need to add a couple of tablespoons of water to get the bars soft enough to hold together. Make sure to buy dates that have the pits removed, or remove them yourself before blending them.

Nutty Energy Bars

2 Cups Whole Almonds

2 Cups Whole Dates, Pitted

1/4 Cup Peanut Butter

1/2 Cup Chocolate Chips (Optional)

In a food processor, process whole almonds until well chopped, but not powdery. There will still be some medium sized chunks. Remove almonds and set aside in a bowl.

Add the dates to the empty food processor and process until they are well chopped and come together in a ball. Break up the ball of dates into chunks with a spatula and then add the almonds back to the food processor bowl with the dates. Process together until well combined. Add the peanut butter and chocolate chips to the food processor and mix until well combined.

Line an 8 x 8 baking dish with parchment paper. Add the bar mixture to the dish and spread in an even layer. Refrigerate for 1-2 hours. Remove the bars from the baking dish and cut into bars or squares. These bars will hold at room temperature, so they make a great snack to pack for outings. I prefer to store them in the refrigerator until I am ready to pack them in a lunch or take them for a snack. They will last in the refrigerator for up to 1 month.