Broccoli Slaw

Instructions

1. Prepare the broccoli
   Remove the florets from broccoli heads (save for another use) and peel the stems. Using a food processor with a shredding blade or a box grater, shred the broccoli stems into thin strips. Place in a large mixing bowl.
2. Combine vegetables
   Add the julienned carrots, sliced red onion, and sliced red cabbage to the bowl with the shredded broccoli stems. Toss together until well combined.
3. Toast the almonds
   In a dry skillet over medium heat, toast the sliced almonds until golden brown, about 3-5 minutes, stirring frequently to prevent burning. Remove from heat and let cool completely.
4. Make the dressing
   In a medium bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, Dijon mustard, celery seeds, salt, and pepper until smooth and well combined.
5. Combine all ingredients
   Pour the dressing over the vegetable mixture and toss until everything is evenly coated. Add the dried cranberries and toasted almonds, reserving a small amount for garnish if desired, and gently fold into the slaw.
6. Chill before serving
   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours to allow the flavors to meld together. The longer it sits, the more flavorful it becomes.
7. Garnish and serve
   Before serving, give the slaw a good stir and taste for seasoning, adding more salt and pepper if needed. Sprinkle with any reserved toasted almonds and serve cold as a refreshing side dish.