Ingredients:
  • 3 cups of julienned broccoli stems from Kelley Produce, Williams Garden
  • 2 cups of small broccoli florets from Kelley Produce, Williams Garden
  • 1 cup of sliced red cabbage from Kelley Produce, Williams Garden
  • ¼ cup thinly sliced red onion from Kelley Produce, Williams Garden
  • ½ cup of chopped pecans from North Texas Pecans
  • 1/3 cup of dried cranberries from Kelley Produce
  • 1 cup Coleslaw Dressing
Coleslaw Dressing
  • Scant ¾ cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon maple syrup
  • ¼ teaspoon sea salt
  • Black pepper

Instructions: 

  1. In a large bowl, combine the broccoli stems, florets, cabbage, onion, pecans, and cranberries.
  2. 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 inspired by Love & Lemons