BROCCOLI SLAW

• 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

• 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