Ingredients:
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3 cups of julienned broccoli stems from Kelley Produce, Williams Garden
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2 cups of small broccoli florets from Kelley Produce, Williams Garden
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1 cup of sliced red cabbage from Kelley Produce, Williams Garden
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¼ cup thinly sliced red onion from Kelley Produce, Williams Garden
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½ cup of chopped pecans from North Texas Pecans
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1/3 cup of dried cranberries from Kelley Produce
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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:
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In a large bowl, combine the broccoli stems, florets, cabbage, onion, pecans, and cranberries.
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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