Kathryn says: I don’t particularly enjoy your typical, watery coleslaw, but I tried making my own using some of my favorite ingredients and it was good enough for seconds!
I piled some Publix shredded cabbage in a bowl. Then I sprinkled about a teaspoon of finely chopped almonds (leftover from the chocolate souffle recipe below), a handful of raisins, and some crumbled goat cheese on top. For the dressing, I drizzled Boathouse Farms’ raspberry vinaigrette on top.
Try it! It’s not your typical coleslaw, that’s for sure.