Pomegranate-Quince Rainbow Slaw
- 1/2 head of broccoli, shredded
- 16 oz shredded red and green cabbage (save time by getting pre-shredded or shred it yourself)
- 1 cup low fat mayo
- 1/4 cup Rocky Mountain Olive Oil Pomegranate-Quince White Balsamic Vinegar
- 1 tsp salt
- 1/4 cup raisins
- 1/4 cup slivered almonds
- Pepper to taste
Wash and shred the cabbage and broccoli.
In a large bowl, add the mayo, balsamic and salt. Mix together until well combined.
Add in the shredded broccoli, cabbage, raisins and almonds to the bowl then toss until evenly coated. Add pepper to taste. Serve immediate or keep refrigerated until serving.