Cranberry Coleslaw with Herbes de Provence Aioli

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Serves: 6-8



  1. Combine coleslaw and dried cranberries in medium bowl.
  2. Add Herbes de Provence Aioli and toss to coat well.
  3. Add Cape Cod Cranberry-Pear balsamic and stir.
  4. Season with salt and pepper and toss to distribute evenly. Enjoy!


To add some extra vibrant color to this crunchy side dish, try using a red cabbage-based coleslaw mix. It’s an instant pop of color and flavor to accompany pork or top a slider. Enjoy the possibilities!