Cranberry Coleslaw with Herbes de Provence Aioli

Serves: 6-8

Ingredients

• 4 cups packaged coleslaw mix
• ⅔ cup dried cranberries
• ⅔ cup Gustare Herbes de Provence Aioli
• 2½ tbsp. Gustare Cape Cod Cranberry-Pear Balsamic Vinegar
• ¼ tsp. sea salt
• ⅛ tsp. black pepper, freshly ground

Directions

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!

Note

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!