For the salad
3 cups julienned broccoli stems
2 cups small broccoli florets
1 cup julienned carrots
1 cup sliced red cabbage
¼ cup thinly sliced red onion
½ cup toasted sliced almonds, reserve some for garnish
⅓ cup dried cranberries, reserve some for garnish
Coleslaw Dressing, omit the celery seed
For the brocslaw dressing
3/4 cup mayo or Vegan Mayo
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon pure maple syrup
¼ teaspoon sea salt
Freshly ground black pepper
In a large bowl, combine the broccoli stems, florets, carrots, cabbage, onion, almonds, and cranberries.
For the Brocslaw dressing
In a medium bowl, whisk together the mayo, apple cider vinegar, mustard, maple syrup, salt, and several grinds of fresh pepper.
Drizzle with about ¾ of the dressing and toss to coat. Add more dressing, if desired.
Garnish with the reserved almonds and cranberries and serve.
Recipe from Love and Lemons