Rainbow Slaw

This recipe was whipped up on a whim as one of our Beast Feast side dishes, but when the winery and restaurant staff tasted it, we knew we had a winner that was worth sharing.

Rainbow Slaw:
½ head green cabbage, shredded
½ head red cabbage, shredded
½ small red onion, thinly sliced
l large carrot, grated
1 cup craisins (dried cranberries)
½ cup toasted almonds

Mix all ingredients together. Toss with Creamy Vignoles Dressing. For an elegant touch, serve in a cabbage leaf. Serves 6-8.

Creamy Vignoles Dressing:
1 cup mayonnaise
1/4 cup sugar
3 tablespoons Stone Hill Vignoles
2 tablespoons sour cream
1 garlic clove, minced
salt to taste
pepper to taste
1/3 cup heavy whipping cream

Mix together first seven ingredients. Softly fold in heavy whipping cream. Pour over Rainbow Slaw.