Cranberry Nut Coleslaw - cooking recipe

Ingredients

11 ounces pre-shredded coleslaw mix (white cabbage, red cabbage & carrots 10 - 12 oz. package)
1 1/2 cups dried cranberries
1/2 cup pine nuts, toasted
1/4 cup celery, chopped
1/2 cup mayonnaise
1/4 cup sweet pickle relish
1 tablespoon yellow mustard
2 tablespoons honey
1/4 teaspoon salt (to taste)
1/8 teaspoon black pepper (to taste)

Preparation

In a skillet on low heat toast pine nuts until golden brown stirring regularly and set aside until cool before adding to slaw.
Combine mayonnaise, sweet pickles, yellow mustard, honey, salt and pepper and set aside.
In a large mixing bowl add the pre-shredded coleslaw mix, dried cranberries, toasted pine nuts and celery and top with mayonnaise/mustard mixture made earlier, mix well and serve.
Best served immediately to enjoy crunchiness of pine nuts but definitely still good the next day! Mmmm Mmmm Good!