Ingredient

• 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
• 1 recipe Coleslaw Dressing, omit the celery seed

Direction

• In a large bowl, combine the broccoli stems, florets, carrots, cabbage, onion, almonds, and cranberries.
• 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.