Sure, ChopChop. The only difference in the one in the picture is that I used red instead of green pepper (green is better) because that s what I had on hand and the quantities are half of the recipe. It s good with venison too.

CRANBERRY COLESLAW

5 cups shredded cabbage
1/2 cup almonds, toasted
1 cup dried cranberries
1/2 cup celery, diced
1/4 cup chopped green onions, white and green parts
1/2 cups chopped green bell pepper

Dressing:
1/2 cup mayonnaise
1 tablespoon sweet pickle relish
1 tablespoon honey mustard
1 tablespoon honey
Salt and pepper

Combine cabbage, almonds, cranberries, celery, green onions, and green pepper in a large bowl .

Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve. Pour dressing over slaw just before serving. Stir well.